Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology

YAN Dong-hui; DENG Xian-mei; MENG Jiang; WANG Shu-mei

doi:10.13422/j.cnki.syfjx.2016210010

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Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology

更新时间：2024-01-04

- Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 21, Pages: 10-14(2016)
- 作者机构：
- 作者简介：
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- DOI：10.13422/j.cnki.syfjx.2016210010
  CLC： R283
- Published：2016
- 稿件说明：
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YAN Dong-hui, DENG Xian-mei, MENG Jiang, et al. Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(21): 10-14.
DOI：

YAN Dong-hui, DENG Xian-mei, MENG Jiang, et al. Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(21): 10-14. DOI： 10.13422/j.cnki.syfjx.2016210010.

摘要

目的：利用星点设计-效应面法对炒茺蔚子的炮制工艺进行优化，为炒茺蔚子的规范化生产提供依据。方法：采用清炒法，以炮制温度、炮制时间、炒药机转速为自变量，总生物碱、盐酸水苏碱、水溶性浸出物、醇溶性浸出物质量分数为评价指标，对自变量各水平进行多元回归拟合，利用效应面法筛选最佳炮制工艺并进行预测分析。采用UV测定总生物碱的含量，检测波长520 nm；采用高效液相色谱仪-蒸发光散射法测定盐酸水苏碱的含量，流动相乙腈-水（60∶40），流速0.5 mL·min-1，漂移管温度70℃。结果：三项式拟合复合相关系数较高。最佳炮制工艺为炮制温度219℃，炮制时间2 min，炒药机转速14 r·min-1。总生物碱、盐酸水苏碱、水溶性浸出物、醇溶性浸出物质量分数的平均值分别为9.82，2.50，86.16，193.28 mg·g-1，综合评分与三项式拟合方程预测值偏差0.87%。结论：利用星点设计-效应面法优化炒茺蔚子炮制工艺的方法简便且预测性良好，适用于炒茺蔚子的规范化生产。

Abstract

Objective: To optimize the processing technology of stir-baked Leonuri Fructus with central composite design-response surface methodology

and provide the basis for its normalized production. Method: Stir-baking processing technology was optimized by taking processing temperature

processing time and stir-baking machine speed as independent variables

contents of total alkaloids

stachydrine hydrochloride

water soluble extract and alcohol soluble extract as evaluation indexes

each level of independent variables were fitted by multiple regression fitting.Response surface methodology was used to select optimum processing technology.UV was adopted to determine the content of total alkaloids in stir-baked Leonuri Fructus at 520 nm.HPLC-ELSD was employed to determine the content of stachydrine hydrochloride with a mobile phase of acetonitrile-water (60:40)

the flow rate of 0.5 mL·min-1 and the drift tube temperature at 70℃. Result: Complex correlation coefficient of trinomial fitting was high.Optimum processing technology parameters were as follows:processing temperature at 219℃

processing time of 2 min

stir-baking machine speed of 14 r·min-1.Contents of total alkaloids

stachydrine hydrochloride

water soluble extract and alcohol soluble extract were 9.82

2.50

86.16

193.28 mg·g-1. Conclusion: Central composite design-response surface methodology can be used to optimize processing technology of stir-baked Leonuri Fructus

and it is simple with good prediction

which is suitable for standardized production of stir-baked Leonuri Fructus.

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