基于多指标-响应面法优选酒蒸地黄炮制工艺  

Optimized Process Technology of Wine Steamed Radix Rehmanniae Based on by Multi-index and Response Surface Methodology

作　　者：高如汐 王凡一 刘想 袁楚 单国顺[1,2] GAO Ruxi;WANG Fanyi;LIU Xiang;YUAN Chu;SHAN Guoshun(College of Pharmacy,Liaoning University of Traditional Chinese Medicine,Dalian 116600,China;Key Research Laboratory of Traditional Chinese Medicine Processing Process Principle of State Administration of Traditional Chinese Medicine,Dalian 116600,China)

机构地区：[1]辽宁中医药大学药学院,大连116600 [2]国家中医药管理局中药炮制工艺原理重点研究室,大连116600

出　　处：《医药导报》2024年第11期1833-1843,共11页Herald of Medicine

基　　金：辽宁省自然科学基金面上项目(2021-MS-251);古代经典名方技术开发能力提升项目(2022JH1/10800106)。

摘　　要：目的基于多指标-响应面法对酒蒸地黄炮制工艺进行优化。方法采用单因素实验法考察酒蒸地黄的蒸制时间、闷润时间和加酒量;采用超高效液相色谱-三重四极杆串联质谱(UPLC-QqQ-MS/MS)技术测定酒蒸地黄中水苏糖、甘露三糖、蜜二糖等活性成分的含量,采用色差仪分析酒蒸地黄色度,采用阿贝折射仪测定酒蒸地黄含糖量。通过层次分析法-赋值法(AHP-CRITIC)混合加权法将上述化学成分的含量与酒蒸地黄饮片的色度以及甜度值作为评价指标,采用Box-Behnken响应面法进行实验设计,并对酒蒸地黄炮制工艺进行优化。结果优化酒蒸地黄的最佳炮制工艺为蒸制时间6.5 h,闷润时间1.5 h,每100 g药材加酒量为20.6 g。结论该实验确定的酒蒸地黄工艺可行,可为熟地黄的工艺研究提供参考,对该炮制品种工业化生产有指导意义。Objective To optimize the wine steamed Radix Rehmanniae processing technology.Methods The single factor experiment method was used to investigate the wine steamed Rehmannia glutinosa.Ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-QqQ-MS/MS)was used to determine the content of active ingredients such as stachyose tetrahydrate,manninotriose,melibiose,fructose,echinacoside,rhmannioside C,rhmannioside D,verbascoside,verbascoside,melittoside,monomelittoside,D(+)-raffinose pentahydrate,8-epicarnolic acid,catalpol,dihydrocatalpol,ajugol and so on.Through analytic hierarchy process and criteria importance through inter-criteria correlation(AHP-CRITIC),the content of the above chemical components and the color and sweetness values of rehmannia decoction pieces were used as evaluation indexes,and the amount of wine,steaming time and stuffiness time of steamed Rehmannia were investigated by a single-factor test method.The Box-Behnken response surface method was used to carry out the experimental design,and the divine Rehmannia processing process optimized.Results The optimal processing technology of wine steamed Radix Rehmanniae was as followed:20.6 g of alcohol per 100 g of herbs,1.5 h of stuffiness,and 6.5 h of steaming time.Conclusion The process of wine steamed rehmannia determined in this experiment is feasible,which can provide a reference for the research of processed rehmannia and provide certain guiding significance for the processed variety in industrial production.

关 键 词：酒蒸地黄 炮制工艺 混合加权 响应面法 超高效液相色谱-三重四极杆串联质谱 

分 类 号：R286[医药卫生—中药学] R927.1[医药卫生—中医学]