星点设计-效应面法优化知母盐制的炮制工艺  

Optimization of the Rhizoma Anemarrhenae of salt with central composite design and reponse surface methodology

作　　者：王晓婷[1] 闫丽 孙冬月[1] 王馨雅 高慧[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中国医药科学》2018年第3期42-46,50,共6页China Medicine And Pharmacy

基　　金：国家自然科学基金(81102810);辽宁省自然科学基金项目(2013020165)

摘　　要：目的采用星点设计-效应面法以进一步优化盐制知母的炮制工艺,保证临床疗效。方法以具有降血糖作用的活性成分知母皂苷B-Ⅲ、知母皂苷A-Ⅲ、芒果苷的总含量为指标。以加盐量、炒炙时间、炒炙温度为考察因素,采用星点设计-效应面法(CCD)优选炮制条件,并进行预测分析。结果最优炮制工艺为加盐量3g,炒炙12min,炒炙温度为150℃。结论本次实验使用盐制知母,并采用星点设计-效应面法优化知母的盐炙工艺,并且预测性良好。Objective To optimize the processing technology of Rhizoma Anemarrhenae of salt by central composite design and response surface methodology. Methods The total contents of saponins B-Ⅲ,A-Ⅲ and mangiferin of Anemarrhenoside B-Ⅲ and mangiferin with hypoglycemic effect were taken as indexes.The amount of salt added,the time of frying and the temperature of frying were taken as the investigation factors,the central Composite Design and reponse Surface Methodology was used to optimize the processing conditions of central composite design CCDs,and the prediction and analysis were carried out. Results The optimum processing technology was 3 g of salt,12 min of frying and 150 ℃ of temperature. Conclusion In this experiment,salt was used to make Anemarrhena,and Central composite design and response surface methodology was used to optimize the salt-burning process of Anemarrhena anemarrhenae with good predictability.

关 键 词：知母 效应面法 炮制 知母皂苷BⅢ 知母皂苷AⅢ 芒果苷 

分 类 号：R283[医药卫生—中药学]