摘要
目的:采用正交设计结合层次分析法-客观赋权法(AHP-CRITIC)优化酸枣叶拌蒸酸枣仁的炮制工艺。方法:采用单因素试验优化辅料酸枣叶的加入倍量和蒸制时间,以酸枣叶的加入倍量和蒸制时间为因素,以斯皮诺素、6‴-阿魏酰斯皮诺素、酸枣仁皂苷A、白桦脂酸含量为评价指标进行综合加权评分,结合AHP-CRITIC优化酸枣仁的拌蒸工艺。结果:最佳拌蒸工艺为酸枣叶加入量是酸枣仁的4倍,1层酸枣叶1层酸枣仁交替平铺,上锅蒸制3 h。结论:多指标结合AHP-CRITIC优选酸枣仁拌蒸工艺合理可行,可为酸枣叶拌蒸酸枣仁炮制工艺的生产实践提供参考。
Objective:To optimize the co-steaming process of Semen ziziphi spinosae with Ziziphus jujuba leaf based on orthogonal design and AHP-CRITIC method.Method:The single-factor experiment was applied to screen dosage range for Z.jujuba leaf and steaming time.Then,the co-steaming process was optimized by orthogonal design combined with AHP-CRITIC method with the contents of spinosin,6‴-ferulospinosin,jujuboside A,and betulinic acid as evaluation indexes and usage amount of Z.jujuba leaf and steaming time as influencing factors.Results:The optimal co-steaming process was to lay the Z.jujuba leaf and Semen ziziphi spinosae alternately,and the usage amount for Z.jujuba leaf was four times that of Semen ziziphi spinosae.The steaming time was 3 hours.Conclusion:The orthogonal design combined with AHP-CRITIC method was reasonable and feasible,and could provide a reference for the production practice of co-steaming process of Semen ziziphi spinosae with Z.jujuba leaf.
作者
程世赞
华悦
廉婧
聂紫璇
苏国明
常源
史辑
贾天柱
CHENG Shi-zan;HUA Yue;LIAN Jing;NIE Zi-xuan;SU Guo-ming;CHANG Yuan;SHI Ji;JIA Tian-zhu(Liaoning University of Traditional Chinese Medicine School of Pharmacy,Dalian 110600,China;Liaoning Province Traditional Chinese Medicine Processing Technology Industry Innovation Center,Dalian 110600,China)
出处
《中国现代中药》
CAS
2024年第4期677-684,共8页
Modern Chinese Medicine
基金
国家自然科学基金项目(81874345)
国家中医药管理局重点实验室研究领域的中医临床疗效提升项目(2100222179)
沈阳市中青年科技创新人才支持计划项目(RC200174)
2022年辽宁省自然科学基金资助面上项目(2022-MS-223)。
关键词
酸枣仁
酸枣叶
拌蒸工艺
正交设计
层次分析法-客观赋权法
Semen ziziphi spinosae
Ziziphus jujuba leaf
co-steaming process
orthogonal design
AHP-CRITIC
