星点设计-效应面法优化虎杖姜炙炮制工艺  

Optimization of the Processing of Ginger-Fired Polygonum Cuspidatum by Central Composite Design-Response Surface Methodology

作　　者：朱铠[1] 李国维 金俊杰 蔡宝昌 仲浩[1] ZHU Kai;LI Guowei;JIN Junjie;CAI Baochang;ZHONG Hao(Zhangjiagang First People's Hospital,Suzhou 215600,China;Nanjing Haichang Chinese Medicine Corporation,Nanjing 210061,China;Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,Nanjing University of Chinese Medicine,Nanjing 210023,China)

机构地区：[1]张家港市第一人民医院,苏州215600 [2]南京海昌中药集团有限公司,南京210061 [3]南京中医药大学国家教育部中药炮制规范化及标准化工程研究中心,南京210023

出　　处：《药学与临床研究》2023年第1期43-47,共5页Pharmaceutical and Clinical Research

基　　金：江苏省科技成果转化专项资金项目(BA2018002);南京中医药大学自然基金项目(XZR2020100)。

摘　　要：目的:采用星点设计-效应面法对姜炙虎杖的炮制工艺进行优化,为姜炙虎杖炮制规范提供科学依据。方法:以姜汁用量、炒制温度、炒制时间为自变量,以虎杖苷、白藜芦醇、大黄素的综合评分作为指标,采用Design Expert进行二次项回归拟合,优选最佳工艺并验证。结果:效应面优化后,姜炙虎杖的最佳炮制工艺为姜汁用量17%,炒制温度240℃,炒制时间11 min。结论:优化姜炙虎杖炮制工艺时采用星点设计-效应面法,得到的模型具有较高拟合度,预测性良好。Objective: To optimize the processing of ginger-fried Polygonum cuspidatum by a central composite design-response surface method, and provide a scientific basis for producing specification in processing. Methods: The dosage of ginger juice, frying temperature and frying time were taken as independent variables. The comprehensive scores of polydatin, resveratrol and emodin were taken as the evaluation indexes. By applying the Design-Expert, the best processing parameters for the experiment were induced. Results: According to the effect surface optimization, the optimum processing parameters for ginger-fried Polygonum cuspidatum were 17% ginger juice, 240°C-frying-temperature and 11 min-fryingtime. Conclusion: Optimization of the processing of ginger-fried Polygonum cuspidatum with the application of central composite design-response surface methodology had a high degree of fitness and good predictability.

关 键 词：姜炙虎杖 虎杖苷 白藜芦醇 大黄素 星点设计-效应面法 

分 类 号：R943.1[医药卫生—药剂学]