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目的:优选酒蒸南五味子的炮制工艺参数。方法:以皂苷类、木脂素类及多糖类成分含量的综合评分为因变量,运用Box-Behnken试验考察加酒量、闷润时间、蒸制时间对酒蒸南五味子炮制工艺的影响,运用Design Expert 8.05软件对试验数据进行分析,建立综合评分与各自变量的多元二次回归方程的数学模型,通过响应面分析确定工艺参数。采用UV测定各指标成分含量,检测波长分别为540,560,484 nm。结果:最佳酒蒸工艺参数为每100 g药材加酒量11 g,闷润时间1 h,蒸制时间6.5 h;皂苷类、木脂素类及多糖类成分的质量分数平均值分别为6.386%,12.297%,4.659%,RSD分别为2.31%,3.22%,1.46%;综合评分95.58,与理论预测值(96.28)偏差0.72%。结论:从多化学组分含量综合评分优选的炮制工艺能更科学、合理地控制酒蒸南五味子的饮片质量。
Objective: To optimize the brewing process parameters of nanchuangzi. Methods: The total score of saponins, lignans and polysaccharides content as a dependent variable, the use of Box-Behnken test to examine the amount of add wine, stuffy run time, steaming time on the wine brewing Kadsura processing technology, the use of Design Expert 8.05 software analyzes the experimental data and establishes the mathematical model of multivariate quadratic regression equation between the comprehensive score and each variable, and determines the process parameters through response surface analysis. The content of each index was determined by UV with detection wavelength of 540, 560 and 484 nm respectively. Results: The optimum parameters of wine steaming were 11 g wine per 100 g medicinal materials, 1 h stuffiness time and 6.5 h steaming time. The average contents of saponins, lignans and polysaccharides were 6.386 %, 12.297%, 4.659%, RSD were 2.31%, 3.22%, 1.46% respectively; the comprehensive score was 95.58, which was 0.72% deviation from the theoretical predictive value (96.28). Conclusion: It is more scientific and reasonable to control the quality of the decoction pieces of S. chinensis from the best processing method of the comprehensive score of multiple chemical components.