| 引用本文: | 黄平,毛坤军,周燕霞,杨宇秀,叶颖俊.响应面法优化酒炙两头尖的炮制工艺[J].中国现代应用药学,2019,36(24):3046-3050. |
| HUANG Ping,MAO Kunjun,ZHOU Yanxia,YANG Yuxiu,YE Yingjun.Optimization of Processing Technology for Prepared Anemcme Raddeana Regel by Response Surface Methodology[J].Chin J Mod Appl Pharm(中国现代应用药学),2019,36(24):3046-3050. |
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| 摘要: |
| 目的 优化酒炙两头尖的炮制工艺。方法 先用单因素试验优化黄酒的稀释倍数，然后以黄酒用量、浸润时间、炮制温度、炮制时间为自变量，以竹节香附素A的含量作为因变量，进行响应面分析，优选酒两头尖的炮制工艺。结果 酒炙两头尖的最佳炮制工艺为黄酒用量32.79%，浸润时间61.59 min，炮制温度81.55℃，炮制时间43.85 min。结论 用响应面法能优选酒炙两头尖的炮制工艺参数，提高炮制工艺的稳定性和重复性，更好地控制酒炙两头尖的内在质量以保证临床用药的有效性。 |
| 关键词: 酒炙两头尖 炮制工艺 响应面法 竹节香附素A |
| DOI：10.13748/j.cnki.issn1007-7693.2019.24.008 |
| 分类号:R283.3 |
| 基金项目:江西省教育厅科学技术研究项目（181170） |
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| Optimization of Processing Technology for Prepared Anemcme Raddeana Regel by Response Surface Methodology |
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HUANG Ping, MAO Kunjun, ZHOU Yanxia, YANG Yuxiu, YE Yingjun
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Jiangxi Medical College, Shangrao 334000, China
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| Abstract: |
| OBJECTIVE To optimize the processing technology for prepared Anemcme raddeana Regel(A.R). METHODS The single factor experiment was used to optimize the dilution ratio of rice wine. Based on the contents of raddeanin A, response surface methodology(RSM) was used to optimize the rice wine dosage, moistened time, stir-fried temperature and stir-fried time in the processing technology for prepared A.R. RESULTS The optimal processing technology for prepared A.R was mixed with 32.79% rice wine, moistened for 61.59 min, and stir-fried for 43.85 min at 81.55℃. CONCLUSION The processing technology for prepared A.R optimized by RSM can be used to optimize the process parameters, promote the stability and repeatability of the processing technology, which can significantly control the inner quality of prepared A.R. to ensure effectiveness in clinical application. |
| Key words: prepared Anemcme raddeana Regel processing technology response surface methodology raddeanin A |
