基于质量源于设计理念结合熵权法优化天麻-苦荞的提取工艺  

Optimization of extraction process of Gastrodia elata Blume-Tartary buckwheat based on quality by design concept and entropy weight method

作　　者：万静 高雍 查钦 张耀丹 谌文元 陈晓兰 WAN Jing;GAO Yong;ZHA Qin;ZHANG Yaodan;CHEN Wenyuan;CHEN Xiaolan(Bijie Medical College,Bijie 551700,Guizhou,China;School of pharmacy,Guizhou University of Traditional Chinese Medicine,Guiyang 550002,Guizhou,China)

机构地区：[1]毕节医学高等专科学校,贵州毕节551700 [2]贵州中医药大学药学院,贵州贵阳550002

出　　处：《粮食与油脂》2025年第5期140-145,151,共7页Cereals & Oils

基　　金：国家苗药工程技术研究中心能力提升项目(黔科合中引地[2023]006);贵州省高等学校中药民族药(苗药)新剂型新制剂工程研究中心(黔教技[2022]022号);毕节市科技局联合基金项目(毕科联合[2023]98号);毕节医专科研团队建设项目(BJYZXT202402、BJYZXT202406)。

摘　　要：以天麻-苦荞提取物中的天麻素、总黄酮及干膏得率作为关键质量属性(critical quality attributes, CQAs),借助熵权法计算CQAs的综合评分(M);以M为指标,采用Plackett-Burman设计筛选关键工艺参数(critical process parameters, CPPs),通过Box-Behnken试验对CPPs进行优化,并构建天麻-苦荞提取工艺的设计空间。结果表明:天麻-苦荞提取工艺设计空间为提取温度80~85℃、乙醇体积分数55%~60%、提取次数2次、料液质量比1∶11.5、提取时间60 min;验证实验综合评分M均值为6.98,相对标准偏差(relative standard deviation, RSD)为2.00%。The yield of gastrodin, total flavonoids and dry extract in the extract of Gastrodia elata Blume-Tartary buckwheat were taken as critical quality attributes(CQAs), and the entropy weight method was used to calculate the comprehensive score(M) of CQAs. Taking M as the indicator, Plackett-Burman design was used to screen critical process parameters(CPPs), Box-Behnken test was used to optimize CPPs, and the design space of extraction process for Gastrodia elata Blume-Tartary buckwheat was established. The results showed that the design space of extraction process for Gastrodia elata Blume-Tartary buckwheat was extraction temperature 80-85 ℃, ethanol volume fraction 55 %-60 %, extraction time 2 times, solid-liquid mass ratio of 1 ∶11.5 and extraction time 60 min. The mean comprehensive score M for the validation experiment was 6.98, and the relative standard deviation(RSD) was 2.00 %.

关 键 词：天麻 苦荞 设计空间 

分 类 号：TS201.1[轻工技术与工程—食品科学]