多指标综合评价玉竹酒蒸炮制工艺  

Applying grading methods of synthesizing multiple guidelines to optimizing alcohol-steam processing technology from Ploygonatum odordatum

作　　者：王冬梅[1] 吕振江[1] 王永红 张春孙[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]上海睿智化学研究有限公司,上海201203

出　　处：《浙江农林大学学报》2013年第1期100-106,共7页Journal of Zhejiang A&F University

基　　金：陕西省科学技术攻关项目(2009K19-06);国家林业公益性行业科研专项(200904004);西北农林科技大学"青年学术骨干支持计划"资助项目(Z111020902)

摘　　要：为了改善玉竹Ploygonatum odordatum炮制品的质量,提高玉竹在药用或保健食品等方面的应用价值,在兼顾多糖、皂苷、总黄酮、醇溶物、水溶物和水分各指标的抗氧化活性和含量基础上,采用多指标综合评分法、层次分析法和正交试验法优化了玉竹的酒蒸炮制条件。玉竹最佳酒蒸炮制工艺为:酒润时间2.0 h,料液比100∶20(玉竹∶黄酒),酒蒸温度60℃,酒蒸时间1.0 h,其中料液比对各指标综合得分影响最显著。该方法操作简单、经济,有效提高了玉竹的利用率。In order to improve the quality of processed products and application in the field of medicine or healthy food, we optimized the alcohol-steam processing technology of Ploygonatum odordatum. On the basis of the content and antioxidant activity of the saponins, polysaccharose, total flavonoids, ethanol extracts and water extracts, the best extracted technology was generated using orthogonal test coupled with grading methods of synthesizing multiple guidelines. The results showed that the optimal technology was 2 h alcohol-moistening, 5 times the amount of solvent, 60 ℃ for 1 h, and the material-liquid ratio was the most significant influence factor. This method had effectively raised the utility value of Ploygonatum odordatum. [ Ch, 1 fig. 6 tab. 31 ref.

关 键 词：中草药学 玉竹 正交试验 多指标 酒蒸工艺 

分 类 号：S567.2[农业科学—中草药栽培] R282.4[农业科学—作物学]