摘要
目的基于Box-Behnken响应面法,从多指标综合评价的角度优化炒紫地榆的炮制工艺。方法采用高效液相色谱法定量分析,以没食子酸、鞣花酸、儿茶素和异鼠李素含量的综合评分值为考察指标,以炒制时间、炒制温度和翻炒频率为单因素,用Box-Behnken响应面法优化炒紫地榆炮制工艺并进行验证。结果炒紫地榆的影响因素顺序为炒制温度>炒制时间>翻炒频率;优化后的炒紫地榆炮制工艺为炒制时间20 min,炒制温度105℃,翻炒频率每分钟30次。验证结果与预测值之间的RSD为1.71%。结论该试验的方法学考察结果准确稳定、操作简单,建立的模型具有良好的预测性,可用于炒紫地榆炮制的优选,可为炒紫地榆后续研究提供理论参考。
Objective To optimize the processing technology of fried Geranium strictipes Knuth based on the Box-Behnken response surface method and on multi-index comprehensive evaluation.Methods HPLC was used for quantitative analysis,and the contents of gallic acid,ellagic acid,catechin and isorhamnetin were chosen as indexes for inspection.By using the duration of frying,temperatures for frying and frequency of frying as the single factors,the processing technology of fried Geranium strictipes Knuth was optimized and verified by the Box-Behnken response surface method.Results The quality of fried Geranium strictipes Knuth was most affected by the temperature for frying,followed by the duration and frequency of frying.The optimum conditions were as follows:the duration of frying time was twenty min,temperature was 105℃,and the frequency was 30 times·min-1.The relative error between the process validation results and the predicted value was 1.71%.Conclusion This technology is accurate,stable,and user-friendly.The established model has good enough predictability to be used to optimize the processing of fried Geranium strictipes Knuth.
作者
甘沁婷
丁慧云
吴秀萍
王海霞
徐丽华
GAN Qin-ting;DING Hui-yun;WU Xiu-ping;WANG Hai-xia;XU Li-hua(Hangzhou Traditional Chinese Medicine Hospital Affiliated to Zhejiang Traditional Chinese Medical University,Hangzhou 310000,China;Quzhou People's Hospital,Quzhou 324000,China)
出处
《解放军药学学报》
CAS
2024年第4期358-361,365,共5页
Pharmaceutical Journal of Chinese People's Liberation Army
关键词
炒紫地榆
炮制工艺
Box-Behnken响应面法
fried Geranium strictipes Knuth
processing technology
Box-Behnken response surface method
