基于正交设计和主成分分析、层次分析相结合的知母盐炙工艺优化  

Optimization of Rhizoma Anemarrhenae stir-frying with salt-water process based on orthogonal design, principal component analysis and analytic hierarchy

作　　者：李卫飞[1] 许金凯[1] 支美汝 杜红[1] 李飞[1] LI Wei-fei;XU Jin-kai;ZHI Mei-ru;DU Hong;LI Fei(Beijing University of Traditional Chinese Medicine,Beijing 100029,China)

机构地区：[1]北京中医药大学,北京100029

出　　处：《中华中医药杂志》2018年第9期4167-4170,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家中药饮片标准化建设项目(No.ZYY-2017-154)~~

摘　　要：目的:采用正交设计实验,对实验数据进行主成分分析和层次分析,优选知母的最佳盐炙工艺。方法:选择盐水比、炒制温度和炒制时间为考察因素,采用正交设计L9(34)。分别对各样品的颜色、水分、盐度以及芒果苷、新芒果苷、知母皂苷BⅡ和淫羊藿苷的含量进行测定;对测定的结果进行主成分分析及层次分析。结果:本实验通过层次分析和主成分分析确立了知母盐炙最佳工艺为盐水比1∶30,在160~170℃下炒制20min。结论:本实验得到的知母盐炙工艺可行,为进一步探讨知母盐制后的炮制作用,对知母盐制品以及其他中药的质量评价提供借鉴。Objective： To study the principal component analysis and the level analysis of the experimental data by orthogonal design experiment, and to optimize the best salt and sunburn process of Rhizoma Anemarrhenae. Methods： The effects of salt water ratio, frying temperature and frying time were investigated. Orthogonal design L9 （3^4） was USed. The contents of color, water, salinity and mangiferin, new mangiferin, eosinophil B Ⅱ and icariin were determined. The principal component analysis and the level analysis were carried out. Results： The optimal process of Rhizoma Anemarrhenae was established by AHP and principal component analysis. The results showed that the optimum treatment was as follows, salt water ratio 1 ： 30, frying at 160-170℃ for 20min. Conclusion： The results of this experiment are to further explore the processing effect of Rhizama Anemarrhena salting system, and provide reference for the quality evaluation of Rhizoma Anemarrhenae salt products and other traditional Chinese medicine.

关 键 词：知母 正交设计 主成分分析 层次分析 盐炙工艺 

分 类 号：R283[医药卫生—中药学]