基于G1-熵权法结合Box-Behnken响应面法优化蜜炙甘草炮制工艺  

Optimization of Processing Technology of Honey Fried Zhigancao(Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle)Based on G1-entropy Weight Method and Box-Behnken Response Surface Method

作　　者：王新杰 张婧秋 杨子烨 王慧楠 张桂梅 王佩华 姜明瑞 岳珠珠 王志成 王英姿[1] WANG Xinjie;ZHANG Jingqiu;YANG Ziye;WANG Huinan;ZHANG Guimei;WANG Peihua;JIANG Mingrui;YUE Zhuzhu;WANG Zhicheng;WANG Yingzi(Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]北京中医药大学,北京102488

出　　处：《辽宁中医药大学学报》2022年第4期28-32,共5页Journal of Liaoning University of Traditional Chinese Medicine

基　　金：国家重点研发计划(2018YFC1707000)。

摘　　要：目的采用G1-熵权法优选蜜炙甘草炮制工艺。方法以炒制温度、炒制时间、炼蜜与水的比例、闷润时间4个因素为自变量,以甘草苷、甘草酸、异甘草素含量的综合评分为响应值,采用G1-熵权法结合Box-Behnken响应面法优化蜜炙甘草的炮制工艺。结果G1-熵权法确定甘草苷、甘草酸、异甘草素的权重系数分别为0.3109、0.4454、0.2438,蜜炙甘草最佳炮制工艺为炒制温度130℃、炒制时间5 min、炼蜜与水的比例2∶2.6、闷润时间43 min。在此条件下,分别进行3批验证试验,甘草苷、甘草酸、异甘草素的平均含量分别为1.0370%、2.3603%、0.0650%,3批验证试验的平均综合评分为79.9324,且试验数据组间比较差异无统计学意义。结论优选的蜜炙甘草炮制工艺稳定、可行,可为蜜炙中药炮制工艺研究提供数据参考。Objective G1-entropy method was used to optimize the processing technology of honey fried Zhigancao(Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle).Methods The processing technology of honey fried Zhigancao(Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle)was optimized by G1-entropy weight method combined with Box-Behnken response surface method,with the frying temperature,frying time,the ratio of honey to water and moistening time as independent variables,and the comprehensive score of liquiritin,glycyrrhizic acid and isoliquiritigenin as response value.Results The weight coefficients of glycyrrhizin,glycyrrhizic acid and isoliquiritigenin were 0.3109,0.4454 and 0.2438 respectively by G1-entropy weight method.The best processing technology of honey fried Zhigancao(Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle)was stir frying temperature 130℃,stir frying time 5 min,ratio of honey to water 2∶2.6 and moistening time 43 min.Under these conditions,the average contents of glycyrrhizin,glycyrrhizic acid and isoliquiritigenin were 1.0370%,2.3603% and 0.0650% respectively.The average comprehensive score of the three batches of validation tests was 79.9324points,and there was no significant difference between the test data groups.Conclusion The optimized processing technology of honey fried Zhigancao(Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle)is stable and feasible,which can provide data reference for processing technology research of honey fried traditional Chinese medicine.

关 键 词：蜜炙甘草 炮制工艺 Box-Behnken响应面法 G1-熵权法 

分 类 号：R284[医药卫生—中药学]