基于熵权法结合层次分析法和反向传播神经网络优选大皂角油制工艺  

Optimization of Gleditsiae Sinensis Fructus oil processing technology based on entropy method combined with analytic hierarchy process and BP neural network

作　　者：王唱唱 左蓓磊 彭新[1] 朱建光[1] 周宁[1,2] 李红伟 张振凌[1,2] 李凯 WANG Chang-chang;ZUO Bei-lei;PENG Xin;ZHU Jian-guang;ZHOU Ning;LI Hong-wei;ZHANG Zhen-ling;LI Kai(Henan University of Chinese Medicine,Zhengzhou 450046,China;Henan Research Center for Special Processing Technology of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学,河南郑州450046 [2]河南省中药特色炮制技术工程研究中心,河南郑州450046

出　　处：《中草药》2022年第15期4687-4697,共11页Chinese Traditional and Herbal Drugs

基　　金：河南省高校科技创新人才支持计划(21HASTIT047);河南省中医药科学研究专项课题(20-21ZY1007);河南省中医药科学研究专项课题(20-21ZY2155)。

摘　　要：目的 优选大皂角酥油制、羊脂油制炮制工艺,并评价不同油制对大皂角饮片质量的影响。方法 采用正交试验设计,以刺囊酸、色度值、饮片外观性状、总皂苷、水溶性浸出物、总多糖、得率为指标,采用熵权法-AHP计算复合评分,对辅料用量、烘烤时间、烘烤温度3个因素进行考察,同时采用BP神经网络寻求最佳工艺参数,优选大皂角酥油制、羊脂油制炮制工艺,并采用多元相关性分析评价不同油制大皂角饮片质量。结果 酥油制大皂角的最佳工艺为每50克大皂角,用酥油7.5 g,烘烤时间20 min,烘烤温度160℃;羊脂油制大皂角的最佳工艺为每50克大皂角,用羊脂油5.0 g,烘烤时间20 min,烘烤温度140℃。相关性分析结果显示,刺囊酸含量与L^(*)、a^(*)、b^(*)、E^(*)_(ab)均呈显著负相关,水溶性浸出物含量与L^(*)、b^(*)、E^(*)_(ab)均呈显著正相关。结论 油制大皂角饮片质量与色度值存在一定的相关性,所优选的大皂角酥油制、羊脂油制工艺稳定,简便易行,为大皂角相关产品的开发奠定基础。Objective To optimize the best way to process Dazaojiao(Gleditsiae Sinensis Fructus, GSF) using two different ingredients named butter and suet oil, and explore the influence of different kinds of oil on the quality of the oil made GSF. Methods Based on the orthogonal experiment, the contents of the echinocystic acid, chromatic value, appearance characteristics of the pieces,total saponins, water-soluble leachate, total polysaccharide in GSF and yield were taken as indexes. The entropy-AHP was used to calculate the composite score, the influence of the ratio of ingredients(include butter and suet oil), baking time, baking temperature on the quality of GSF was investigated, at the same time, BP(back propagation) neural networks was used to seek the best processing parameters and optimize the best way to process GSF. Multivariate correlation analysis was used to evaluate the quality of different oil made GSF. Results The best processing method of butter made GSF was as follows: 50 g of GSF, 7.5 g of butter, 160 ℃ of butter processing temperature and 20 min of butter processing time. The best processing method of suet oil made GSF was as follows: 50 g of GSF, 5.0 g of suet oil, 140 ℃ of suet oil processing temperature and 20 min of suet oil processing time. Correlation analysis results showed that the content of echinocystic acid was showed a negative correlation with chromatic values L*, a*, b*, E*, the content of water-soluble leachate showed a positive correlation with chromatic values L*, b*, E*. Conclusion The quality of oil made GSF has certain correlation with chromatic value, the preferred GSF butter, suet oil production process is stable, simple and easy to carry out,laying the foundation for the development of GSF related products.

关 键 词：大皂角 炮制工艺 BP神经网络 熵权法 层次分析 色度值 刺囊酸 水溶性浸出物 

分 类 号：R283.1[医药卫生—中药学]