基于熵权法评价干燥工艺和包装条件对无患子果皮质量的影响  

Evaluation of the effects of drying process and packing conditions on the quality of Sapindus indica pericarp based on entropy weighting method

作　　者：黄耀磊 陈晓兰 徐剑 徐政 邓琴 谢树才 胡娟 HUANG Yaolei;CHEN Xiaolan;XU Jian;XU Zheng;DENG Qin;XIE Shucai;HU Juan(School of Pharmacy,Guizhou University of Traditional Chinese Medicine,Guiyang 550000,China)

机构地区：[1]贵州中医药大学药学院,贵州贵阳550000

出　　处：《贵州科学》2025年第2期36-41,共6页Guizhou Science

基　　金：国家苗药工程技术研究中心能力提升(黔科合中引地[2023]006);贵州省高层次创新型人才(黔科合平台人才-GCC[2023]037)。

摘　　要：目的:考察不同干燥工艺和包装条件对无患子果皮质量的影响。方法:采用烘干法测量无患子果皮中的水分;采用比色法测定经不同干燥工艺所得的无患子果皮中总黄酮、多糖和总皂苷的含量;以含水量、总黄酮含量、多糖含量和总皂苷含量为评价指标,运用熵权法对指标进行综合评价。结果:烘干和普通包装综合评价值M最大,对无患子果皮质量的影响较小。结论:利用熵权法所得各质量指标综合评价值,为无患子产地加工的干燥方式和包装条件提供一定的科学依据。In this study we investigated the effects of different drying processes and packaging conditions on the quality of Sapindus indica pericarp.The moisture in the pericarp was measured by drying method.The contents of total flavonoids,polysaccharides and total saponins in the pericarp obtained by different drying processes were determined by colorimetric method.The moisture,total flavonoids,polysaccharides and total saponins were used as the evaluation indexes,and the entropy weighting method was applied to comprehensively evaluate the indexes.The results showed that drying and plain packaging had the greatest combined evaluation value M,and had the least effect on the quality of Sapindus indica pericarp.This study has provided a certain scientific basis for the selection of drying methods and packaging conditions of Sapindus indica pericarp.

关 键 词：无患子果皮 总黄酮 多糖 总皂苷 熵权法 

分 类 号：R282[医药卫生—中药学]