摘要
目的通过正交设计和熵权TOPSIS法优化甘草酒炙工艺。方法采用L_(9)(3^(4))正交试验设计甘草酒炙工艺,选择甘草苷、甘草酸、浸出物和总黄酮作为评价指标,结合方差分析和熵权TOPSIS法筛选酒炙甘草的最佳工艺参数。结果酒炙甘草的最佳炮制工艺参数:100 g生甘草饮片加10 g黄酒,闷润1.5 h,70℃炮制5 min。结论首次采用熵权TOPSIS法优选甘草酒炙工艺,结果稳定、可行,为酒炙甘草进一步质量标准的建立提供了参考依据。
Objective To optimize the processing technology of stir-frying with yellow wine for Gancao(Glycyrrhizae Radix et Rhizoma,GRR).Methods Adopting L_(9)(3^(4))orthogonal experimental design,and the best process parameters of GRR were screened by combining analysis of variance and entropy weight Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)method with liquiritin,glycyrrhizic acid,extract and total flavonoids.Results The best processing process parameters of GRR:100 g decoction pieces with 10 g of yellow wine,1.5 h of moistening,70℃ of stir-frying temperature,5min of stir-frying time.Conclusion For the first time,the entropy-weight TOPSIS methods was used to optimize the processing technology of stir-frying with yellow wine for GRR,and the results were simple,accurate and feasible,which provided a reference for the establishment of further quality standards for Glycyrrhiza of stir-frying with yellow wine.
作者
郭晶晶
史彦蕾
李硕
杨志军
杨秀娟
段国建
田一虹
李越峰
GUO Jing-jing;SHI Yan-lei;LI Shuo;YANG Zhi-jun;YANG Xiu-juan;DUAN Cuo-jan;TIAN Yi-hong;LI Yue-feng(Gansu University of Chinese Medicine,Lanzhou,730000,China;Northwest China-Tibetan Medicine Co-construction and Collaborative Innovation Center,Lanzhou 730000,China;Gansu Pharmaceutical Industry Innovation Research Institute,Lanzhou 730000,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2024年第7期1639-1642,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(82160755)
甘肃省教育厅高等学校创新基金项目(2021B-157)
甘肃省中医药科研项目(GZKP-2022-37)
甘肃省青年科技基金项目(20JR10RA331)
西北中藏药协同创新中心开放基金(Xbzzy-2022-08)
甘肃省中药炮制技术传承基地建设揭榜挂帅项目(2022-15)。
关键词
酒炙甘草
炮炙工艺
正交设计
熵权TOPSIS法
Glycyrrhiza of stir-frying with yellow wine
Processing technology
Orthogonal test
Entropy-weight TOP-SIS methods
