基于Box-Behnken设计-响应面法优化酒黄精炮制工艺  

Optimization of the processing process of wine-processed Polygonati Rhizoma based on Box-Behnken design-response surface method

作　　者：罗诚[1] 蔡文菲 张阿凤 汪晨怡 代安琳 胡菊 万军[2] LUO Cheng;CAI Wenfei;ZHANG Afeng;WANG Chenyi;DAI Anlin;HU Ju;WAN Jun(Pharmacy Department,Mianyang Hospital of TCM,Mianyang,Sichuan 621000,China;School of Life Science and Engineering,Southwest Jiaotong University,Chengdu,Sichuan 610031,China)

机构地区：[1]绵阳市中医医院药学部,四川绵阳621000 [2]西南交通大学生命科学与工程学院,四川成都610031

出　　处：《安徽医药》2024年第10期1930-1934,I0001,共6页Anhui Medical and Pharmaceutical Journal

摘　　要：目的采用Box-Behnken设计-响应面法(Box-Behnken design-response surface method,BBD-RSM)对黄精炮制工艺进行优化,筛选最佳工艺参数。方法研究于2023年1—5月开展。以黄精外观性状、醇浸出物、多糖含量等为评价指标,基于单因素试验进行响应面综合实验,运用BBD-RSM,探索黄精饮片润制时间、蒸制时间、焖制时间等对其品质的影响,优选炮制工艺参数及炮制设备。结果通过拟合模型,外观性状评分、醇浸出物含量、黄精多糖含量预测值分别为72.31分、64.86%、12.96%,优选黄精最佳酒制工艺为润制时间1.5 h、蒸制时间5.5 h、焖制时间1.0 h;蒸制设备拟选用回转式蒸药机,干燥设备拟选用敞开式烘干箱。结论所优选酒黄精炮制工艺合理、可行,为酒黄精炮制生产工艺及设备选型提供了依据。Objective To optimize the processing technology of wine-processed Polygonati Rhizoma and select the best processing technology of wine-processed Polygonati Rhizoma by The Box-Behnken design-response surface method.Methods The study began in January 2023 and ended in May 2023.The appearance traits,alcohol extract and polysaccharide content of Polygonati Rhizoma were taken as quality evaluation indexes,and the effect surface comprehensive experiments were carried out on the basis of single-factor experiments,and the effects of wetting time,steaming time and simmering time on the quality of wine-processed Polygonati Rhizoma were explored by Box-Behnken design-response surface method,and preferred processing parameters and processing equipment.Results By fitting the model,the predictions of appearance trait score,alcohol extract and polysaccharide content were 72.31,64.86%and 12.96%,and the optimal processing technology of wine-processed Polygonati Rhizoma was 1.5 h,steaming time was 5.5 h and simmering time was 1.0 h.The rotary steamer was selected as the steam equipment and the open drying box as the drying equipment.Conclusion The preferred processing technology of wine-processed Polygonati Rhizoma is reasonable and feasible,which provides a basis for the selection of production technology and equipment of wine-processed Polygonati Rhizoma.

关 键 词：黄精 酒制工艺 BOX-BEHNKEN设计 响应面法 炮制设备 

分 类 号：R283.3[医药卫生—中药学]