基于变异系数法-层次分析法综合加权结合响应面法优选樟帮炒没药炮制工艺  

Coefficient of Variation Method-AHP Integrated Weighted Combined with Response Surface Methodology Design to Optimize the Processing Technology of Zhangbang Vinegar-processed Myrrh

作　　者：张钰祺 李昕育 颜干明 周艳琴 龚千锋[1] 于欢[1] ZHANG Yuqi;LI Xinyu;YAN Ganming;ZHOU Yanqin;GONG Qianfeng;YU Huan(School of pharmacy,Jiangxi University of Chinese Medicine,Nanchang Jiangxi 330004,China;Pingxiang Institute for Food and Drug Control,Pingxiang Jiangxi 337000,China;Jiangxi Guhan Refined Chinese Medicine Piece Co.,Ltd,Nanchang Jiangxi 330041,China)

机构地区：[1]江西中医药大学药学院,江西南昌330004 [2]萍乡市食品药品检验所,江西萍乡337000 [3]江西古汉精制中药饮片有限公司,江西南昌330041

出　　处：《药品评价》2023年第10期1202-1206,共5页Drug Evaluation

基　　金：江西省药品监督管理局科研项目(2020JS13)。

摘　　要：目的优选樟帮炒没药的最佳炮制工艺。方法采用层次分析法(AHP)结合变异系数法综合加权的复合评分法,以9-甲氧基没药酮、MCS134、没药酮、FSA的UPLC-Q-TOF-MS响应值,产出率和出粉率的综合加权评分为评价指标,以炒制温度、炒制时间、米醋用量为考察因素,运用响应面法设计优选出樟帮炒没药的最佳炮制工艺。结果樟帮炒没药的炮制最佳工艺为每50 g没药以185℃炒制12 min,期间均匀喷洒7.5 g米醋,取出,晾凉。结论该炮制工艺稳定、可行,可为樟帮炒没药的开发推广和规范化生产提供科学依据。Objective To optimize the best processing technology of Zhangbang fried myrrh.Methods The analytic hierarchy process combined with the variation coefficient method was used to synthesize the weighted composite scoring method.The UPLC-Q-TOF-MS response value of 9-methoxy-myrrhone,MCS134,myrrhone and FSA,yield and powder yield were used as the evaluation indexes.The stir-frying temperature,stir-frying time and the amount of rice vinegar were used as the investigation factors.The response surface method was used to design and optimize the best processing technology of Zhangbang fried myrrh.Results The best processing technology of Zhangbang fried myrrh was that every 50 g of myrrh was fried for 12 min at 185°C,and 7.5 g of rice vinegar was evenly sprayed during the period,taken out and cooled.Conclusion The processing technology is stable and feasible,which can provide scientific basis for the development,promotion and standardized production of Zhangbang fried myrrh.

关 键 词：没药属 樟帮 炒没药 炮制工艺 响应面法 变异系数法-层次分析法 

分 类 号：R283.3[医药卫生—中药学]