基于信息熵赋值法的正交联用Box-Behnken设计-响应面法优化黄丝郁金醋炙工艺研究  

Optimization of processing technology of stir-frying with vinegar of Curcuma Longa Radix by orthogonal design and Box-Behnken design-response surface based on entropy method

作　　者：权亮 赵永峰[1] 陈志敏[1,2] 周海婷 李文兵 胡昌江 QUAN Liang;ZHAO Yong-feng;CHEN Zhi-min;ZHOU Hai-ting;LI Wen-bing;HU Chang-jiang(Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China;Key Laboratory of Chinese Medicine Formulations Particle Mass and Clinical Evaluation, State Administration of Traditional Chinese Medicine, Chengdu 611900, China;Neo-Green Pharmaceutical Co., Ltd., Chengdu 611900, China;Chengdu Institute of Chinese Herbal Medicine, Chengdu 610016, China)

机构地区：[1]成都中医药大学,四川成都611137 [2]成都市中草药研究所,四川成都610016 [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 [4]四川新绿色药业科技发展有限公司,四川成都611900

出　　处：《中草药》2018年第8期1823-1828,共6页Chinese Traditional and Herbal Drugs

基　　金：国家中药标准化项目(ZYBZH-Y-SC-42;ZYY-2017-151)

摘　　要：目的基于信息熵赋权法的正交联用Box-Behnken设计-响应面法(BBD-RSM)优化黄丝郁金醋炙工艺,优化其醋制炮制工艺。方法以HPLC法测定醋郁金中姜黄素、去甲氧基姜黄素和双去甲氧基姜黄素的量,作为评价指标,采用正交试验考察米醋用量、闷润时间、炒制温度、炒制时间对黄丝郁金醋炙工艺的影响;在正交试验的基础上,进一步采用BBD-RSM考察闷润时间、炒制温度和炒制时间对该炮制工艺的影响。结果正交试验确定的黄丝郁金最佳醋炙工艺为加入10%米醋,拌匀闷润10 min,炒制温度130℃,炒制10 min;BBD-RSM确定最佳炮制工艺为闷润时间12 min,炒制温度150℃,炒制时间8 min。验证实验结果表明该工艺条件重复性良好,具有合理性和可行性。结论此实验方法可行,模型、数据可靠,优化了黄丝郁金醋炙工艺。Objective To optimize the processing technology of stir-frying with vinegar of Curcuma Longa Radix（CLR） by orthogonal design and Box-Behnken design-respanse surface method（BBD-RSM） based on entropy method. Methods As comprehensive evaluation indexes, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin in CLR processed by traditional method were determined by HPLC. The orthogonal test was adapted to examine the influence of the amount of vinegar, the moistening time, parching time, and parching temperature on processing technology of stir-frying with vinegar. Based on the results above, BBD-RSM was adopted to optimize the processing technology further using the moistening time, parching time and parching temperature as factors. Results The optimum processing technology of the orthogonal test was covered the amount of vinegar of 15%, moistening time of 10 min, parching temperature of 130 ℃, and parching time of 10 min. The optimum processing technology by BBD-RSM was covered moistening time of 12 min, parching temperature of 150 ℃, and parching time of 8 min. The verification testing indicates that the process conditions are reasonable and feasible with good reproducibility. Conclusion The method and data are precise and reliable. Besides, it established the processing technology of vinegar CLR and provided a theoretical basis for the processing technology of stir-frying with vinegar of CLR.

关 键 词：黄丝郁金 醋炙工艺 Box-Behnken设计-响应面法 正交设计 信息熵赋权法 姜黄素 去甲氧基姜黄素 双去甲氧基姜黄素 

分 类 号：R283.1[医药卫生—中药学]