熵权法结合星点设计-响应面法优化橘核的盐炙工艺  

Optimization of stir-frying with saltwater technology of Citrus reticulata by entropy weight method combined with central composite design-response surface method

作　　者：雷欣荷 陈昕 孟江 孙悦 王淑美 LEI Xinhe;CHEN Xin;MENG Jiang;SUN Yue;WANG Shumei(School of Traditional Chinese Medicine,Guangdong Pharmaceutical University/Key Lab of Digital Quality Evaluation Technology of Traditional Chinese Medicine,State Administration of Traditional Chinese Medicine/Quality Engineering Technology Research Center of Traditional Chinese Medicine in Colleges and Universities of Guangdong(Provincial)Department of Education,Guangzhou 510006,China)

机构地区：[1]广东药科大学中药学院/国家中医药管理局中药数字化质量评价技术重点研究室/广东(省)教育厅高校中药质量工程技术研究中心,广州510006

出　　处：《中国药房》2022年第2期165-171,共7页China Pharmacy

基　　金：国家药典委员会药品标准制修订研究项目(No.2018-Z006)。

摘　　要：目的优化橘核的盐炙工艺。方法以柠檬苦素、诺米林、黄柏酮含量,色差值,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为指标,采用熵权法进行综合评价,以水盐比例、闷润时间、炒制温度、炒制时间为考察因素,采用星点设计-响应面法优化橘核的盐炙工艺。结果最优橘核盐炙工艺为水盐比例8∶1(mL/g)、闷润时间22 min、炒制时间9 min、炒制温度158℃。经3次实验验证,优化所得工艺的平均综合评分为92.35分(RSD=2.19%),与预测值(93.25分)的相对误差为1.10%。结论所得最优盐炙工艺稳定、可行。OBJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata.METHODS Taking the contents of limonin,nomilin and obacunone,color difference value and free radical scavenging rate of 1,1-diphenyl-2-trinitrophenyl hydrazine(DPPH)as the indexes,the entropy weight method was used for comprehensive evaluation.The stir-frying with saltwater technology of C.reticulata was optimized by central composite design-response surface method by using water-salt ratio,stewing time,frying temperature and frying time as factors.RESULTS The optimal stir-frying with saltwater technology of C.reticulata included water-salt ratio of 8∶1(mL/g),stewing time of 22 min,frying time of 9 min and frying temperature of 158℃.After three times of validation tests,the average comprehensive score of the optimized technology was 92.35(RSD=2.19%),and its relative error with the predicted value(93.25)was 1.10%.CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.

关 键 词：橘核 盐炙工艺 熵权法 星点设计-响应面法 含量测定 

分 类 号：R283.3[医药卫生—中药学]