基于多指标权重分析正交设计优选麸炒芡实炮制工艺研究  

Optimization of Processing Technology and Orthogonal Design of Stir Fried Euryales Semen with Bran Based on Multi-index Weight Analysis

作　　者：匡蕾 施林峰 李清萍[1] 戈阳华[1] 叶喜德[2] 张进 KUANG Lei;SHI Linfeng;LI Qingping;GE Yanghua;YE Xide;ZHANG Jin(Affiliated Hospital of Jiangxi University of Chinese Medicine,Nanchang Jiangxi 330006,China;Jiangxi University of Chinese Medicine,Nanchang Jiangxi 330004,China)

机构地区：[1]江西中医药大学附属医院,江西南昌330006 [2]江西中医药大学,江西南昌330004

出　　处：《药品评价》2024年第10期1195-1199,共5页Drug Evaluation

基　　金：江西省中医药管理局科技计划重点项目(2021Z004)。

摘　　要：目的优选麸炒芡实炮制工艺,为深入研究芡实奠定基础。方法采用L_(9)(3^(4))正交试验法,以总多糖、总黄酮、总多酚含量为考察指标,以炒制锅底温度、炒制时间、芡实与麦麸的配比为考察因素,采用综合加权评分法对结果进行分析。结果麸炒芡实最佳工艺参数为:麸炒温度290℃,炒制时间100 s,每100 kg芡实用麦麸量为12 kg。结论优选的芡实最佳麸炒工艺合理、稳定、可行,可为深入研究麸炒芡实提供参考。Objective To optimize the processing technology of stir fried with bran and lay a foundation for further research on the fruit of euryales semen.Methods The L_(9)(3^(4))orthogonal test method was used,with the content of total polysaccharides,flavonoids,and polyphenols as the evaluation indicators,and the frying pot bottom temperature,frying time,and the ratio of thicket and wheat bran as the evaluation factors.The results were analyzed using a comprehensive weighted scoring method.Results The optimal process parameters for stir frying euryales semen with bran were:the stir frying temperature was 290℃,the stir frying time was 100 seconds,and the practical amount of wheat bran per 100 kg of bran was 12 kg.Conclusion The optimal bran frying process for the selected of euryales semen is reasonable,stable,and feasible,which can provide reference for in-depth research on bran frying of euryales semen.

关 键 词：工艺学 制药 芡实 麸炒 多指标权重分析 正交设计 炮制工艺 

分 类 号：R28[医药卫生—中药学]