基于正交试验和多指标加权法分析并优化醋芫花饮片的炮制工艺  

Analyze and optimize the stir-baked with vinegar technology of Genkwa Flos decoction pieces by orthogonal experiment and multi-index weighting method

作　　者：张萍[1] 米宏英 严华[1] 魏锋[1] 高慧媛[2] 马双成[1] ZHANG Ping;MI Hong-ying;YAN Hua;WEI Feng;GAO Hui-yuan;MA Shuang-cheng(National Institutes for Food and Drug Control,Beijing 102629,China;School of Traditional Chinese Medicine,Shenyang Pharmaceutical University,Shenyang 110016,China)

机构地区：[1]中国食品药品检定研究院,北京102629 [2]沈阳药科大学中药学院,沈阳110016

出　　处：《药物分析杂志》2024年第7期1145-1153,共9页Chinese Journal of Pharmaceutical Analysis

基　　金：国家中医药现代化研究专项(2018YFC1707003)。

摘　　要：目的:基于正交试验设计的多指标加权评分法分析研究并优化醋芫花饮片的炮制工艺,为规范芫花饮片的醋制炮制工艺提供技术支持。方法:采用正交试验设计,以醋制品中绿原酸、银椴苷、木犀草素、芹菜素、羟基芫花素、芫花素6个成分的总含量,醇溶性浸出物的量及外观性状为评价指标,分析辅料醋用量、闷润时间、炮制温度及炮制时间4个因素对炮制工艺的影响,并优选芫花饮片的醋制工艺。结果:辅料醋用量及炮制温度对试验结果有显著影响,而闷润时间及炮制时间对试验结果无显著影响,综合考察各因素对工艺的影响,优化后的醋炙芫花炮制工艺为每1 kg芫花饮片加醋0.3 kg,闷润15 min后160℃炒制10 min。结论:本研究对规范芫花的醋制炮制工艺具有一定的指导和参考意义。Objective:To analyze and optimize stir-baked with vinegar technology of Genkwa Flos decoction pieces by multi-index weighted scoring method based on orthogonal experiment,and to provide technical index on standardization of stir-baked with vinegar technology of Genkwa Flos decoction pieces.Methods:The orthogonal experiment was employed to analyze and evaluate the four key factors related to stir-baked with vinegar technology including the amount of vinegar,dampening time,temperature and stir-baked time by the six main indicators including the total contents of chlorogenic acid,tiliroside,luteolin,apigenin,hydroxygenkwanin and genkwanin,the content of alcohol extractive and appearance characters.Results:The amount of vinegar and stir-baked temperature had notable effects,while the dampening time and stir-baked time had no notable effects on the test results.Considering comprehensively the effects of four key factors,the optimized stir-baked with vinegar technology was as follows:add 0.3 kg of vinegar to 1 kg of Genkwa Flos,and fry at 160℃for 10 min after dampening for 15 min.Conclusion:This study offers guidance and reference for standardizing the stir-baked with vinegar technology of Genkwa Flos decoction pieces.

关 键 词：芫花饮片 正交试验 醋制工艺 加权评分法 成分含量 浸出物 外观性状 

分 类 号：R917[医药卫生—药物分析学]