猪心血炒酸枣仁的炮制工艺优选

翟莹莹; 于欢; 龚千锋; 钟凌云; 张金莲; 张依欣

doi:10.13422/j.cnki.syfjx.2017240046

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猪心血炒酸枣仁的炮制工艺优选

药剂与炮制 | 更新时间：2024-01-04

- 猪心血炒酸枣仁的炮制工艺优选
- Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology
- 中国实验方剂学杂志 2017年23卷第24期页码：46-50
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- DOI：10.13422/j.cnki.syfjx.2017240046
  中图分类号： R283
- 纸质出版日期：2017
- 稿件说明：
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翟莹莹, 于欢, 龚千锋, 等. 猪心血炒酸枣仁的炮制工艺优选[J]. 中国实验方剂学杂志, 2017,23(24):46-50.

ZHAI Ying-ying, YU Huan, GONG Qian-feng, et al. Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(24): 46-50.
翟莹莹, 于欢, 龚千锋, 等. 猪心血炒酸枣仁的炮制工艺优选[J]. 中国实验方剂学杂志, 2017,23(24):46-50. DOI： 10.13422/j.cnki.syfjx.2017240046.

ZHAI Ying-ying, YU Huan, GONG Qian-feng, et al. Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(24): 46-50. DOI： 10.13422/j.cnki.syfjx.2017240046.

摘要

目的：优选猪心血炒酸枣仁的炮制工艺，为地方特色炮制工艺的传承和发展提供参考。方法：以炒制时间、炒制温度、猪心血用量为考察因素，斯皮诺素和酸枣仁皂苷A含量的总评"归一值"（overall desirability，OD）为评价指标，采用星点设计-效应面法优选猪心血炒酸枣仁的炮制工艺并进行预测分析。结果：最佳炮制工艺为炒制时间6.1 min，炒制温度131℃，猪心血用量10%（酸枣仁药材每100 g拌入猪心血10 g）；在此条件下，OD预测值0.830，预测值与真实值的偏差1.4%。结论：采用星点设计-效应面法优选的猪心血炒酸枣仁炮制工艺稳定可行、预测性良好，炮制工艺参数准确，为规范地方饮片特色炮制工艺及质量标准提供参考。

Abstract

Objective: To optimize processing technology of Ziziphi Spinosae Semen stir-fried with pig's heart blood

and provide a scientific basis for the inheritance and development of local characteristic processing techniques. Method: Central composite design-response surface methodology was used to optimize the processing technology with overall desirability(OD) of contents of spinosin and jujuboside A as the evaluation index

stir-frying temperature

stir-frying time and the amount of pig's heart blood as factors. Result: The best processing technology was as following:adding 10 g of pig's heart blood into per 100 g of Ziziphi Spinosae Semen

the stir-frying temperature at 131℃

the stir-frying time of 6.1 min;under these conditions

the predicted value of OD was 0.830

its deviation was 1.4% from the actual value. Conclusion: This optimized processing technology is stable and feasible with precise processing parameters

it can provide reference for standardizing special processing technologies of local decoction pieces and their quality standards.

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