Box-Behnken-RSM法优化宣木瓜最佳产地加工工艺的研究  

Optimization of processing technology of Chaenomeles species by Box-Behnken method

作　　者：戴衍朋[1] 孙立立[1] 周倩[1] 张玉[2] DAI Yan-peng;SUN Li-li;ZHOU Qian;ZHANG Yu(Shandong Academy of Chinese Medicine,Ji'nan Shandong 250014,China;Shandong University of Traditional Chinese Medicine,Ji'nan Shandong 250355,China)

机构地区：[1]山东省中医药研究院,山东济南250014 [2]山东中医药大学,山东济南250355

出　　处：《时珍国医国药》2019年第1期106-108,共3页Lishizhen Medicine and Materia Medica Research

基　　金：公益性行业科研专项(201507002-2)

摘　　要：目的 Box-Behnken-RSM法优选宣木瓜最佳产地加工工艺。方法以齐墩果酸和熊果酸的总量为指标,采用Box-Behnken法实验设计考察煮制时间、干燥温度和切片厚度对宣木瓜饮片的影响,优选最佳加工工艺参数。结果宣木瓜最佳工艺为煮制4min,干燥80°C,切片厚度为2.5mm。结论优选的宣木瓜加工工艺合理可行。Objective Using Box-Behnken method to design and optimize the processing technology of the best producing area.Methods The Box-Behnken-RSM design was used to optimize the processing technology,with oleanolic acid and ursolic acid as index,to detect three factors(boiling time,drying temperature and thickness of slice).Results The optimum processing technology was as follows:boiling 4 min,drying at 80℃,slice thickness of 2.5 mm.Conclusion This optimized processing technology was reasonable and feasible.

关 键 词：宣木瓜 Box-Behnken 加工工艺 效应面法 齐墩果酸和熊果酸 

分 类 号：R284.2[医药卫生—中药学]