响应面法优化蜜桂枝的微波炮制工艺  

Optimization of microwave processing technology for honey fried Cinnamomum cassia Presl. by response surface methodology

作　　者：张祺嘉钰[1,2] 孙毅 陈灏[1] 赵重博 左振宇[1,2] 薛磊 吴建华 ZHANG Qijiayu;SUN Yi;CHEN Hao;ZHAO Chongbo;ZUO Zhenyu;XUE Lei;WU Jianhua(Shaanxi University of Chinese Medicine,Xianyang 712046,China;The Key Disciplines of Traditional Chinese Medicine Processing of Shaanxi Provincial Administration of Traditional Chinese Medicine,Xianyang 712046,China;The Affiliated Hospital of Xizang Minzu University,Xianyang 712082,China)

机构地区：[1]陕西中医药大学,咸阳712046 [2]陕西省中医药管理局中药炮制学重点学科,咸阳712046 [3]西藏民族大学附属医院,咸阳712082

出　　处：《西北药学杂志》2020年第1期24-29,共6页Northwest Pharmaceutical Journal

基　　金：陕西省自然科学基金基础面上项目(编号:2017JM8070);陕西省教育厅重点实验室项目(编号:17JS029);陕西中医药大学科研基金项目(编号:2016QN38)

摘　　要：目的优化蜜桂枝的微波炮制工艺。方法根据单因素实验结果,用HPLC法测定蜜桂枝中桂皮醛、香豆素、桂皮酸及桂皮醇的总评归一值,对闷润时间、火力、炼蜜用量及炮制时间进行研究,经响应面法优化蜜桂枝微波炮制工艺。结果最佳工艺条件为闷润1.6 h,火力40%,炼蜜用量17.5%,炮制时间5 min。结论首次采用总评归一法对蜜桂枝的微波炮制工艺进行研究,该方法高效节能,易于操作,耗时短,可作为炮制蜜桂枝的新方法。Objective To optimize the microwave processing technology of honey fried Cinnamomum cassia Presl..Methods The microwave processing procedure was optimized by response surface methodology based on the results of single factor test.The index was evaluated by total evaluation normalization value of the contents of cinnamaldehyde ,coumarin ,cinnamic acid and cinnamyl alcohol,which were determined by HPLC,stuffy time,firepower,the content of honey and processing time by response surface.Results The optimal parameters of microwave processing technology were as follows:stuffy time of 1.6 h,firepower of 40%,content of honey of 17.5%,processing time of 5 min.Conclusion This is the first time to investigate the optimal microwave processing technology of honey fried Cinnamomum cassia Presl.microwave processing,which is highly efficient,energy and time saving ,and easy operation,and can be used as a processing method of honey fried Cinnamomum cassia Presl..

关 键 词：桂枝 桂皮醛 响应面法 炮制 总评归一值 

分 类 号：R284[医药卫生—中药学]