炒槐角炮制工艺的多指标权重分析与正交设计法优选  

Optimization of processing technology of Sophorae Fructus based on Multi-index Weight Analysis and Orthogonal Design

作　　者：李晶峰 高旭 郅慧 杨小倩 张辉 LI Jing-feng;GAO Xu;ZHI Hui;YANG Xiao-qian;ZHANG Hui(Jilin Ginseng Academy,Changchun University of Traditional Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学吉林省人参科学研究院,吉林长春130117

出　　处：《时珍国医国药》2021年第6期1372-1374,共3页Lishizhen Medicine and Materia Medica Research

基　　金：吉林省地方药材标准化项目(PZ-2016-71)。

摘　　要：目的采用多指标正交试验优选炒槐角的炮制工艺。方法以槐角中的芦丁、染料木苷、槐角苷为考察指标,选择炒制时间、温度为考察因素,进行正交试验,结合层次分析法(AHP)优选最佳炒制工艺。结果加权评分优化后确定炒槐角的最佳炮制工艺为:炒制时间18min,炒制温度100℃。结论优选的炒槐角炮制工艺简便、稳定可行,规范了炮制工艺,为炒槐角的临床用药提供了实验依据。Objective To optimize the best processing technology of Sophorae Fructus through multi-index orthogonal experiment.Methods The content of Rutin,genistein,sophoricoside in Sophorae Fructus.were as the indices of investigation,AHP combined with orthogonal test was used to optimize processing technology with the parching time and parching temperature.Results The optimal process after the optimization of the weighted score were:the parching time was 18 min;the parching temperature was 100℃.Conclusion The optimized processing technology is simple,stable and feasible,which standardizes the processing technology and provides experimental basis for clinical medication of parching Sophorae Fructus.

关 键 词：槐角 层次分析法 炮制工艺 

分 类 号：R283[医药卫生—中药学]