星点效应面法优化机械化炮制鸡内金工艺研究  

Optimization of Mechanization Processing Technology of Gallus gallus domesticus by Central Composite Design Surface Methodology

作　　者：汪岩[1] 翟延君[2] 王月珍[1] 马千里[1] 

机构地区：[1]长春医学高等专科学校,吉林长春130031 [2]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中国现代中药》2017年第4期560-563,共4页Modern Chinese Medicine

摘　　要：目的:采用星点效应面法,优选机械化炮制鸡内金最佳工艺。方法:将翻炒速度、炒制温度、炒制时间3个因素设为自变量,将可溶性蛋白的提取率设为因变量,利用星点效应面Central Composite Design设计模型确定机械化炮制鸡内金的最佳工艺。结果:机械化炮制鸡内金的最佳工艺为炒制时间120s,炒制温度215℃,翻炒速度60 r·min^(-1)。结论:与传统炮制方法比,机械化炮制工艺提高了成品鸡内金的外在品相与内在可溶性蛋白的提取率,为中药的现代化炮制提供一定的理论支撑。Objective： To investigate the best mechanization processing technology of Gallus gallus domesticus by Central Composite Design surface methodology. Methods： With the time, frying temperature and stir-frying speed as experimental design factors, the mass fraction of soluble protein as the dependent variable, the mechanization processing technology of G. gallus domesticus was optimized by CCD-response Surface Methodology. Results： Optimal mechanization processing technology was as follows： frying time 120s, frying temperature 215 ℃, stir-frying speed 60r·min^-1. Conclusion： These mechanization processed G. gaUus domesticus had uniform color and foam muster, the content of soluble protein was significantly higher than that with traditional processing. It can provide theoretical support for mechanized frying production of Chinese materia medica.

关 键 词：鸡内金 机械化 星点设计-效应面法 可溶性蛋白 

分 类 号：R283.3[医药卫生—中药学]