Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology

ZHANG Jin-lian; XIE Ri-jian; LIU Yan-ju; LIU Ming-gui; GONG Qian-feng; LUO Wen-hua; FAN Hui

doi:10.13422/j.cnki.syfjx.2016190014

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Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology

更新时间：2024-01-04

- Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 19, Pages: 14-18(2016)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2016190014
  CLC： R283
- Published：2016
- 稿件说明：
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ZHANG Jin-lian, XIE Ri-jian, LIU Yan-ju, et al. Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 14-18.
DOI：

ZHANG Jin-lian, XIE Ri-jian, LIU Yan-ju, et al. Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 14-18. DOI： 10.13422/j.cnki.syfjx.2016190014.

摘要

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。

Abstract

Objective: To optimize processing technology of Astragali Radix with honey bran. Method: Taking overall desirability of contents of astragaloside Ⅳ

calycosin glucoside

total flavonoids and water soluble extract as index

the amount of refine honey

frying time and temperature as factors

central composite design-response surface methodology was adopted to optimize processing technology. Result: Optimum processing technology was as following:refine honey amount of 9.6 g for 40 g of Astragali Radix

frying time of 4 min

frying temperature of 210℃.Under these conditions

contents of astragaloside Ⅳ

calycosin glucoside

total flavonoids and water soluble extract were 0.058%

0.035%

3.28%and 48.2%

respectively. Conclusion: This optimized processing technology of Astragali Radix is simple and feasible with good predictability.

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Related Institution

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State Key Laboratory of Southwestern Chinese Medicine Resources，School of Pharmacy， Chengdu University of Traditional Chinese Medicine

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