基于AHP-CRITIC法结合响应曲面法多指标优选天麻鲜切片加工工艺  

Study on fresh-cut processing of Gastrodiae Rhizoma based on AHP-CRITIC method combined with response surface method

作　　者：陈凤 张小燕[2] 张跃进[3] 孙建华 张文珍 白慧媛 马亚团 CHEN Feng;ZHANG Xiaoyan;ZHANG Yuejin;SUN Jianhua;ZHANG Wenzheng;BAI Huiyuan;MA Yatuan(College of Chemistry&Pharmacy,Northwest A&F University,Yangling 712100,China;College of Agronomy,Northwest A&F University,Yangling 712100,China;College of Life Sciences,Northwest A&F University,Yangling 712100,China;Shaanxi Hanwang Lueyang Traditional Chinese Medicine Technology Co.,Ltd.,Lueyang 724300,China)

机构地区：[1]西北农林科技大学化学与药学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100 [3]西北农林科技大学生命科学学院,陕西杨凌712100 [4]陕西汉王略阳中药科技有限公司,陕西略阳724300

出　　处：《中草药》2024年第13期4338-4349,共12页Chinese Traditional and Herbal Drugs

基　　金：国家重点研发计划课题——中医药现代化研究专项(2019YFC1712604);陕西省中医药管理局项目-中医药全省性专款专项项目:《秦药指标体系的建立(鲜切、炮制标准部分)》(2021-QYZL-01);2021年陕西省农业科技创新驱动[NYKJ-2022-YL(XN)-13]。

摘　　要：目的建立天麻Gastrodia elata鲜切片质量评价方法,为天麻饮片产地加工提供技术参考。方法以7个指标(天麻素、对羟基苯甲醇、巴利森苷A、巴利森苷B、巴利森苷C、巴利森苷E、醇溶性浸出物)含量和外观性状得分的综合评分为指标,采用AHP-CRITIC法确定各指标权重系数。在单因素试验结果的基础上,应用响应曲面法考察干燥温度、切片厚度、干燥时间对天麻鲜切片质量的影响,筛选天麻饮片最佳趁鲜加工工艺参数,同时采用化学计量学的方法对不同单因素天麻趁鲜加工工艺进行比较。结果天麻饮片最佳趁鲜加工工艺为新鲜天麻块茎,洗净,待水沸后置于蒸锅上,一级天麻蒸制25 min,二级天麻蒸制15 min,三级天麻蒸制10 min,取出,斜切6 mm,55℃干燥13 h。结论AHP-CRITIC评分法将主客观相结合,综合评价天麻趁鲜加工饮片质量优劣,评分结果科学、可靠,优化后的工艺条件稳定性好、简便可行,可用于天麻饮片趁鲜加工。Objective To establish a method for evaluating the quality of fresh slices of Tianma(Gastrodiae Rhizoma)and provide reference for standardized processing of its initial processing technology.Methods The comprehensive score of seven index components(gastrodin,p-hydroxybenzyl alcohol,parishin A,parishin B,parishin C,parishin E,alcohol-soluble extract)and appearance score were used as indicators,furthermore,the AHP-CRITIC mixed weighting method was used to determine the weight coefficient of each evaluation index.On the basis of the single factor test results,the response surface method was applied to investigate the effects of dry temperature,slice thickness and dry time on the best processing parameters of fresh-cut pieces for Gastrodiae Rhizoma.At the same time,chemometrics was used to compare the fresh cutting process of different single factor test results.Results The optimum fresh-cut processing technology of Gastrodiae Rhizoma is as follows:fresh Gastrodiae Rhizoma was washed and placed on a steamer after boiling,and the first,second,and third grade Gastrodiae Rhizoma were steamed for 25,15,10 min respectively,furthermore,Gastrodiae Rhizoma for each grade were cut into 6 mm diagonally,and dried at 55℃ for 13 h subsequently.Conclusion The AHP-CRITIC method combines subjective and objective factors to evaluate the quality of fresh cut slices of Gastrodiae Rhizoma comprehensively.Therefore the scoring results are scientific,reliable,and the optimized process conditions are stable,simple,and feasible,which can be used for fresh-cut processing of Gastrodiae Rhizoma.

关 键 词：天麻 趁鲜切制 加工工艺 质量评价 天麻素 对羟基苯甲醇 巴利森苷A 巴利森苷B 巴利森苷C 巴利森苷E 醇溶性浸出物 AHP-CRITIC法 响应曲面法 

分 类 号：R283.6[医药卫生—中药学]