响应面法-中心复合试验优选白芍土炒工艺

沈建涛; 石延榜; 张振凌; 孙翼飞

doi:10.11653/syfj2014040009

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响应面法-中心复合试验优选白芍土炒工艺

更新时间：2024-01-04

- 响应面法-中心复合试验优选白芍土炒工艺
- Optimization of Processing Technology for Paeoniae Radix Alba with Terra Flava Usta by Response Surface-central Composite Test
- 中国实验方剂学杂志 2014年20卷第4期页码：9-12
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家中医药管理局中医药行业科研专项（201207004-8）
- DOI：10.11653/syfj2014040009
  中图分类号：
- 纸质出版日期：2014
- 稿件说明：
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沈建涛, 石延榜, 张振凌, 等. 响应面法-中心复合试验优选白芍土炒工艺[J]. 中国实验方剂学杂志, 2014,20(4):9-12.

SHEN Jian-tao, SHI Yan-bang, ZHANG Zhen-ling, et al. Optimization of Processing Technology for Paeoniae Radix Alba with Terra Flava Usta by Response Surface-central Composite Test[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 9-12.
沈建涛, 石延榜, 张振凌, 等. 响应面法-中心复合试验优选白芍土炒工艺[J]. 中国实验方剂学杂志, 2014,20(4):9-12. DOI： 10.11653/syfj2014040009.

SHEN Jian-tao, SHI Yan-bang, ZHANG Zhen-ling, et al. Optimization of Processing Technology for Paeoniae Radix Alba with Terra Flava Usta by Response Surface-central Composite Test[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 9-12. DOI： 10.11653/syfj2014040009.

摘要

目的：优选土炒白芍的炮制工艺参数。方法：以芍药苷、芍药内酯苷含量的综合评分为响应值，土炒温度、时间及加土量为自变量，通过响应面法-中心复合试验优选土炒白芍的工艺参数。采用HPLC测定芍药苷、芍药内酯苷含量，流动相乙腈-0.1%磷酸溶液（14：86），检测波长230 nm。结果：白芍最佳土炒工艺为温度200 ℃，炒制时间11 min，饮片与灶心土用量比10：3；芍药苷和芍药内酯苷平均质量分数分别为3.198%，0.800%。结论：白芍土炒后芍药苷和芍药内酯苷含量高于生品。优选的工艺参数稳定可靠，为土炒白芍的质量控制提供参考。

Abstract

Objective: To optimize processing technology of Paeoniae Radix Alba with terra flava usta. Method: With composite score of contents of paeoniflorin and albiflorin as response value

response surface methodology/central composite design was adopted to optimize processing technology by taking temperature

time and ratio of Paeoniae Radix Alba to terra flava usta as independent variables.HPLC was adopted to determine contents of paeoniflorin and albiflorin with mobile phase of acetonitrile-0.1% phosphoric acid(14:86) and detection wavelength at 230 nm. Result: Optimal processing parameters were as follows:fried 11 min at 200 ℃

Paeoniae Radix Alba-terra flava usta (10:3);Under these conditions

average contents of paeoniflorin and albiflorin were 3.198% and 0.800%

respectively. Conclusion: Optimized processing technology was stable and reliable.After fried with terra flava usta

contents of paeoniflorin and albiflorin from Paeoniae Radix Alba were higher than raw products.

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