星点设计-效应面法优化肉苁蓉软化切制工艺  

Optimization of the Cistanches Herba with Central Composite Design and Reponse Surface Methodology

作　　者：范亚楠[1] 黄玉秋 贾天柱[1,2,3] 拉斯卡 王佳 史辑 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]国家中医药管理局炮制原理解析重点研究室,辽宁大连116600 [3]辽宁省中药炮制工程技术研究中心,辽宁大连116600

出　　处：《中药材》2017年第3期656-659,共4页Journal of Chinese Medicinal Materials

基　　金：国家自然科学基金(81473350);国家自然科学基金青年基金(81001635)

摘　　要：目的:采用星点设计-效应面法优化肉苁蓉软化切制工艺。方法:通过单因素试验,以蒸制时间、切片厚度、烘干温度为自变量,以松果菊苷、毛蕊花糖苷、异类叶升麻苷、甜菜碱含量的综合评分为评价指标,采用星点设计的方法筛选肉苁蓉的最佳软化切制工艺。结果:肉苁蓉最优的软化切制方法为:蒸制时间100 min,切片厚度6mm,烘干温度80℃。最优的软化切制方法的综合评分的验证值与预测值的偏差是4.80%。结论:用星点设计-效应面法优化肉苁蓉的软化切制工艺,所得参数为肉苁蓉的生产提供了科学依据。Objective：To optimize the softening and cutting technical parameters of Cistanches Herba by central composite design and reponse surface methodology. Methods ：Through single factor test, steaming time, thickness of the slice, drying temperature were de- signed as three factors, and the content of echinacoside, acteoside, isoacteoside and betaine were used as the comprehensive evaluation index which detected by HPLC, to optimize the optimal softening and cutting technical parameters of Cistanches Herba. Results ： The op- timal softening and cutting parameters were was follows,the steaming time was 100 min, thickness of the slice was 6 mm, drying temper- ature was 80 %. The deviation between the measure and the forecast value was 4. 80% （less than 5% ）. Conclusion：The central com- posite design and response surface methodology for optimizing softening and cutting technology is stable and highly predictable, which can provide a reference for the standardizing processing of Cistanches Herba.

关 键 词：肉苁蓉 松果菊苷 毛蕊花糖苷 异类叶升麻苷 甜菜碱 星点设计-效应面法 

分 类 号：R283.6[医药卫生—中药学]