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目的:优选蜜糠炙黄芪的炮制工艺,为该饮片的应用与推广提供参考。方法:以黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮及水溶性浸出物含量的总评“归一值”(OD)为评价指标,采用星点设计考察炼蜜用量、炒制时间、炒制温度对蜜糠炙黄芪炮制工艺的影响,对结果进行多元线性回归和二项式拟合,利用效应面法选择较佳炮制工艺条件并进行预测分析。结果:蜜糠炙黄芪最佳炮制工艺为黄芪样品40 g加炼蜜9.6 g,炒制时间4 min,炒制温度210℃。黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮质量分数及水溶性浸出物分别为0.058%,0.035%,3.28%,48.2%,OD预测值与真实值的偏差1.7%。结论:星点设计-效应面法优选的蜜糠炙黄芪炮制工艺简便可行、预测性良好。
Objective: To optimize the processing technology of Astragalus membranaceus with Radix Astragali, provide a reference for the application and promotion of this radix Pieces. Methods: The astragaloside, calycosin glucoside, total flavonoids and water-soluble extracts of the total evaluation of the “normalized value” (OD) as the evaluation index, the use of star design to inspect the amount of honey refining, frying time, fried The effect of temperature on the processing technology of Astragalus membranaceus Astragalus membranaceus was studied. The results were subjected to multiple linear regression and binomial fitting, and the optimal processing conditions were selected and the prediction analysis was made by the response surface methodology. Results: The best processing technology of astragalus membranaceus Astragalus was 40 g of Astragalus membranaceus, 9.6 g of refined honey, 4 minutes of frying time, and the frying temperature was 210 ℃. Astragaloside, calycosin, glucosides, total flavonoids and water-soluble extracts were 0.058%, 0.035%, 3.28% and 48.2%, respectively. The deviation of OD value from the true value was 1.7%. Conclusion: Star point design - response surface method of honey bran fried astragalus processing is simple and feasible, good predictability.