摘要
目的优化樟帮特色炮制辅料蜜麸的制备工艺参数,为建立蜜麸的炮制工艺规范和质量标准奠定良好基础。方法选择加蜜量、加水量、烘干时间、烘干温度为考察因素,以总黄酮含量、阿魏酸含量、色度作为优选指标,通过变异系数法-层次分析综合加权确定各指标权重,结合星点设计-效应面法优选出蜜麸的最佳制备工艺参数。结果实验表明蜜-麸比对辅料蜜麸制备工艺的综合评定结果有显著性影响,得到蜜麸的最佳工艺为加密量(蜜-麸比)为28%,加水量(水-蜜比)为42%,烘制时间106min,烘制温度50℃。结论该实验所采用的优选方法是稳定可靠的,可为樟帮特色辅料蜜麸的推广应用和规范化生产提供数据参考。
Objective To optimize the preparation process parameters of honey bran,a characteristic processing auxiliary material of Zhangbang,and lay a good foundation for establishing the processing process specification and quality standard of honey bran.Methods Selecting the honey quantity,water quantity,drying time and drying temperature as the investigation factors,taking the total flavonoids content,ferulic acid content and chromaticity as the optimization indexes,the weight of each index was determined through the comprehensive weighting of coefficient of variation analytic hierarchy process,and the best preparation process parameters of honey bran were selected by combining star point design response surface method.Results The experiment showed that the amount of honey had a significant effect on the preparation process of auxiliary material honey bran and the optimum process was as follows:the amount of honey was 28%,the amount of water was 42%,the baking time was 106min,the baking temperature was 50℃.Conclusion The optimization method used in this experiment is stable and reliable,and can provide data reference for the popularization,application and standardized production of Zhangbang characteristic auxiliary material honey bran.
作者
罗薏
祝婧
刘璐
陈泣
钟凌云
LUO Yi;ZHU Jing;LIU Lu;CHEN Qi;ZHONG Ling-yun(Jiangxi University of Chinese Medicine,Nanchang,Jiangxi 330004,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2023年第2期341-344,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金地区基金(82060716)
江西省主要学科学术和技术带头人青年人才培养项目(20212BCJ23019)
江西省中医药管理局科技计划重点项目(2020Z018)。
关键词
辅料
蜜麸
变异系数法
AHP
星点设计—效应面法
Excipients
Honey bran
Coefficient of variation method
AHP
Star point design-effect surface method
