基于CRITIC法计算权重系数的Box-Behnken效应面法优化韭菜子盐炙工艺  

Optimization of Preparing of Allium tuberosum Seed with Salt Water by Box-Behnken Response Surface Method Based on CRITIC Weighted Evaluation

作　　者：陈达 郑凯旋 李文兵 赵永峰[1] 张婷婷[1] 李艺丹 胡昌江[1,3] CHEN Da;ZHENG Kai-xuan;LI Wen-bin;ZHAO Yong-feng;ZHANG Ting-ting;LI Yi-dan;HU Chang-jiang(Chengdu University of TCM,Chengdu 611137,China;Neo-Green Pharmaceutical Co.,Ltd.,Chengdu 611900,China;Key Laboratory of Chinese Medicine Formulations Particle Mass and Clinical Evaluation,Chengdu 611900,China)

机构地区：[1]成都中医药大学,四川成都611137 [2]四川新绿色药业科技发展有限公司,四川成都611900 [3]国家中医药管理局"中药配方颗粒质量与疗效评价"重点研究室,四川成都611900

出　　处：《中药材》2018年第4期859-862,共4页Journal of Chinese Medicinal Materials

基　　金：全国中药饮片炮制规范(第二批)研究任务(2015-YP-28)

摘　　要：目的:优化韭菜子盐炙工艺。方法:以腺苷和亚油酸含量为评价指标,用CRITIC法计算权重系数,以闷润时间、炒炙温度、炒炙时间为考察因素,采用Box-Behnken效应面法优化韭菜子盐炙工艺,并进行预测分析。结果:腺苷和亚油酸的权重系数分别为0.48、0.52,最优炮制工艺闷润时间为10 h,炒炙时间为20 min,炒炙温度为120℃(锅底中心温度)。结论:Box-Behnken效应面法可优选韭菜子盐炙工艺,预测性良好。Objective:To optimize the preparing of Allium tuberosum seed technology.Methods:Adenosine and linoleic acid contents were used as evaluating indicators.Moistening time,frying temperature and frying time were the investigation factors.Box-Behnken response surface method was used to optimize the preparing with salt water of Allium tuberosum seed based on CRITIC weighted evaluation and carried on the forecast analysis.Results:The weight coefficients of adenosine and linoleic acid were 0.48 and 0.52,respectively.The optimum preparing technology was moistening 10 h,20 min of baking time at 120 ℃.Conclusion:The Box-Behnken response surface method can be used for preparing production with high accuracy.

关 键 词：CRITIC法 BOX-BEHNKEN效应面法 韭菜子 腺苷 亚油酸 

分 类 号：R283.1[医药卫生—中药学]