Box-Behnken多响应面法结合熵权法优化醋萸肉炮制工艺  

Optimization of the processing of vinegar-Corni Fructus through Box-Behnken design combined with entropy-weight method

作　　者：高欢 陈树和 严劲松 高申蓉 徐玉婷 王新桂 Gao Huan;Chen Shuhe;Yan Jingsong;Gao Shenrong;Xu Yuting;Wang Xingui(Department of Pharmacy,Hubei Hospital of Traditional Chinese Medicine,Affiliated Hospital of Hubei University of Chinese Medicine,Hubei Academy of Traditional Chinese Medicine,Wuhan 430061,China;Laboratory of Chinese Medicine,Hubei Academy of Traditional Chinese Medicine,Wuhan 430074,China)

机构地区：[1]湖北省中医院/湖北中医药大学附属医院湖北省中医药研究院药事部,武汉430061 [2]湖北省中医药研究院中药研究室,武汉430074

出　　处：《国际中医中药杂志》2024年第10期1343-1348,共6页International Journal of Traditional Chinese Medicine

基　　金：国家中医药管理局第一批中药炮制技术传承基地建设项目(鄂中医通〔2022〕2号)。

摘　　要：目的采用Box-Behnken多响应面试验设计,结合熵权法,优化醋萸肉的炮制工艺。方法通过Box-Behnken多响应面试验设计优化醋萸肉的最佳炮制工艺参数,以5-羟甲基糠醛、莫诺苷、马钱苷含量,以及浸出物含量和外观性状为综合评价指标,采用熵权法计算各指标权重,运用Design Expert 12.0软件进行数据分析。结果醋萸肉的最佳炮制工艺为:辅料比为15%,闷润时间为2 h,蒸制时间为8 h。结论优化后的醋萸肉炮制工艺稳定可行,可用于临方炮制的生产。Objective To optimize the processing technology of vinegar-Corni Fructus using Box Behnken design and entropy weight method.Methods The optimal processing parameters of vinegar-Corni Fructus were optimized by Box-Behnken design.5-Hydroxymethylfurfural,Nuxaside,Monosanthin,and appearance character were used as comprehensive evaluation indexes.The entropy weight method was used to calculate the weights of each index,taking Design Expert 12.0 for data analysis.Results The optimal process for vinegar-Corni Fructus as follow:The ratio of excipients was 15%,the simmering time was 2 h,and the steaming time was 8 h.Conclusion The optimal vinegar-Corni Fructus processing is stable and feasible,which can be used for the production of processed prescriptions.

关 键 词：炮制(中药) 山茱萸 BOX-BEHNKEN设计 5-羟甲基糠醛 马钱苷 莫诺苷 中药工艺改进 

分 类 号：R283[医药卫生—中药学]