摘要
目的:挖掘并优选大皂角酥炙的炮制工艺。方法:采用正交试验设计安排试验,以大皂角中刺囊酸、总皂苷、总多糖以及水溶性浸出物含量等为指标,运用层次分析法(AHP)、基于指标相关性的权重确定方法(CRITIC),以及AHP-CRITIC混合加权法确定各评价指标的权重系数,对正交试验结果进行综合比较,优选大皂角酥炙工艺。结果:优选大皂角酥炙的最佳炮制工艺为:每100g大皂角,用羊脂油10g,酥炙温度160℃,酥炙时间25min。结论:酥炙温度是影响大皂角酥炙品质量的关键因素,所优选的酥炙炮制工艺稳定可行,为进一步挖掘大皂角炮制品及相关中药制剂研究奠定一定的基础。
Objective:To explore and optimize theprocessing technology of the Gleditsiae Sinensis Fructus crisps.Methods:The experiment adopted the orthogonal experiment design.The contents of the echinocystic acid,total saponins,total polysaccharide and water-soluble leachate in Gleditsiae Sinensis Fructus were taken as indexes.The weighting coefficient of each evaluation index was determined by analytic hierarchy process(AHP),criteria importance though intercrieria correlation(CRITIC)method,and mixed weighted AHP-CRITIC,by comparing orthogonal test experiment design results,the best crispprocessing technology was optimized.Results:The bestprocessing technology for crisp processing of Gleditsia Sinensis Fructus was as follows:100 g of Gleditsia Ssinensis Fructus,10 g of suet oil,160℃ of crisp processing temperature and 25 min of crisp processing time.Conclusion:The crisp processing temperature is the key factor that affects the quality of the Gleditsiae Ssinensis Fructus crisp products.The optimized processing technology of Gleditsiae Sinensis Fructus is stable and feasible,which lays a certain foundation for further research on processed products of Gleditsiae Sinensis Fructus and related traditional Chinese medicine preparations.
作者
王唱唱
左蓓磊
周宁
李红伟
张振凌
李凯
WANG Chang-chang;ZUO Bei-lei;ZHOU Ning;LI Hong-wei;ZHANG Zhen-ling;LI Kai(Henan University of Chinese Medicine,Zhengzhou 450046,China;Henan Provincial Research Center for Special Processing Technology of Chinese Medicine,Zhengzhou 450046,China)
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2022年第12期7439-7445,共7页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
河南省高校科技创新人才支持计划(No.21HASTIT047)
河南省中医药科学研究专项课题重点课题(No.20-21ZY1007,No.20-21ZY2155)
关键词
大皂角
酥炙
炮制工艺
AHP-CRITIC混合加权法
刺囊酸
Gleditsiae Sinensis Fructus
Crisp
Processing technology
Mixed weighted AHP-CRITIC
Echinocystic acid
