摘要
采用Box-Behnken设计方案、响应曲面设计法(RSM),以焖润时水加入量、蒸制时间、水质(水pH值)为影响因素,以蒸制后南五味子中w(五味子醇甲)为响应值,建立其回归模型,优化南五味子的清蒸工艺。结果显示w(五味子醇甲)与焖润水加入量、蒸制时间、水质(水pH值)这三个因素有关,在南五味子10g,加水量1.71mL、蒸制时间5.37h、水pH=7.66的条件下清蒸南五味子中w(五味子醇甲)有最大预测值0.106 6mg/g,经验证在此条件下w(五味子醇甲)平均值为0.097 3mg/g。通过响应曲面法得到最优炮制条件的方法可行,节省人力物力的同时实验数据分析精度较高,将该方法应用于中药炮制学研究具有良好的前景。
Based on the response surface method（RSM）,the effects of steaming time,quantity of water addition and pH of water on content of Schizandrin were studied during steamed processing of Schisandrae Sphenantherae Fructus,and the regression model was established to optimize the processing condition.The optimal condition was obtained as steaming time of 5.37 h,water quantity of1.71 mL,and pH=7.66.Under the above-mentioned condition,the content of Schizandrin in steamed Schisandrae Sphenantherae Fructus reached the maximum-predicted value of 0.106 6 mg/g,and the average content of Schizandrin as 0.097 3 mg/g was proved furtherly by repeated experiments.Based on the relatively high correlation coefficient in nonlinear mathematical model,the optimal conditions obtained from RSM showed better repeatability and accuracy,which could be used as a standard to evaluate the steamed processing of Schisandrae Sphenantherae Fructus.
作者
郑蕾
张彦
朱鋆芳
乔赛
刘露露
白倩
郭玉婷
ZHENG Lei;ZHANG Yan;ZHU Yunfang;QIAO Sai;LIU Lulu;BAI Qian;GUO Yuting(School of Pharmaceutical Science, Xi＇an Medical University, Xi＇an 710021 , China)
出处
《化工科技》
CAS
2018年第3期28-33,共6页
Science & Technology in Chemical Industry
基金
陕西省自然科学基础研究计划项目(2017JQ8042)
陕西省教育厅科研计划项目(16JK1654)
西安医学院科研项目(2016GJFY07
2016DXS1-09
2016DXS2-03
2017DC-66)
关键词
南五味子
五味子醇甲
响应曲面法
Schisandrae Sphenantherae Fructu
Schisandrin
Response surface method
