基于多指标-响应面优选枳实制白术的炮制工艺

Based on the method of multi-index-response surface method to optimize the processing of Atractylodes Macrocephala Rhizoma by Aurantii Fructus Immaturus

关键词:  药汁制  枳实制白术  混合加权法  响应面法  工艺优化

Key words:  using Traditional Chinese Medicine juice to process decoction pieces  Atractylodes Macrocephala Rhizoma by Aurantii Fructus Immaturus  mixed weighting method  response surface method  process optimization

摘要:

目的 优化枳实制白术的炮制工艺。方法 采用电导率仪、黏度计、pH计及色度仪测定枳实汁及枳实制白术饮片水煎液的物理参数(电导率、黏度、pH值和色度)；采用超高效液相色谱-三重四极杆串联质谱(UPLC-QqQ-MS/MS)技术对枳实汁、枳实制白术中辛弗林、柚皮苷、芸香柚皮苷、橙皮苷等活性成分的含量进行测定；采用DPPH法对枳实汁和枳实制白术水煎液的抗氧化活性进行分析,将上述物理参数、化学成分的含量以及水煎液抗氧化活性作为评价指标,通过层次分析-赋值(AHP-CRITIC)混合加权法确定各评价指标的权重系数；选择浸泡时间、煎煮时间、煎煮次数和加水量为考察因素,采用单因素试验结合Box-Behnken响应面法对枳实汁的煎煮工艺进行考察；选择药汁(枳实汁)浓度、炒制时间、炒制温度为考察因素,采用单因素试验结合Box-Behnken响应面法进行枳实制白术炮制工艺的优化研究。结果 优化枳实汁的最佳煎煮工艺为枳实饮片使用11倍量水浸泡35 min后煎煮22 min,煎煮2次,合并滤液,即得；优化枳实制白术的最佳炮制工艺为每100 g白术饮片加入50 mL浓度为0.2 g.mL-1枳实汁浸泡,待药透汁尽后,于130℃炒制13 min,即得。结论 本实验确定的枳实制白术工艺切实可行,能够为其工业化生产提供一定的理论依据。

Abstract:

OBJECTIVE To optimize the processing technology of Atractylodis Macrocephalae Rhizoma processed by Aurantii Fructus Immaturus. METHODS Conductivity meter, viscometer, pH meter and chroma meter were used to determine the physical parameters (conductivity, viscosity, pH value and chroma) of Aurantii Fructus Immaturus juice and decoction of Aurantii Fructus Immaturus processed Atractylodis Macrocephalae Rhizoma. The contents of synephrine,naringin,narirutin and hesperidin etc in Aurantii Fructus Immaturus juice and Aurantii Fructus Immaturus processed Atractylodis Macrocephalae Rhizoma were determined by ultra performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QqQ-MS/MS). DPPH method was used to analyze the antioxidant activity of Aurantii Fructus Immaturus juice and decoction of Aurantii Fructus Immaturus processed Atractylodis Macrocephalae Rhizoma. The above physical parameters, the content of chemical components and the antioxidant activity of decoction were used as evaluation indexes. The weight coefficient of each evaluation index was determined by AHP-CRITIC mixed weighting method. The soaking time, decoction time, decoction times and water addition were selected as the investigation factors, and the preparation process of Aurantii Fructus Immaturus juice was investigated by single factor test combined with Box-Behnken response surface method. The concentration of medicinal juice (Aurantii Fructus Immaturus juice), frying time and frying temperature were selected as the investigation factors. Single factor test combined with Box-Behnken response surface method was used to optimize the preparation process of Atractylodis Macrocephalae Rhizoma by Aurantii Fructus Immaturus. RESULTS The optimal preparation process of Aurantii Fructus Immaturus juice was as follows: the piece of Aurantii Fructus Immaturus was adding 11 times amount of water, soaking for 35 min, decocting for 22 min, decocting twice and merging the filtrate. The best preparation process of Atractylodes Macrocephala Rhizoma by Aurantii Fructus Immaturus was to soak the Atractylodes Macrocephala Rhizoma decoction pieces with 0.2 g·mL-1 Aurantii Fructus Immaturus juice. After the juice was thoroughly soaked, it was fried at 130°C for 13 min. CONCLUSION The process of preparing Atractylodes Macrocephala Rhizoma by Aurantii Fructus Immaturus in this experiment was feasible which could provided a theoretical basis for its industrial production.