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[基于Box-Behnken设计和响应面法的黄芪切制工艺优化]

[Optmization for cutting procedure of astragali radix with Box-Behnken design and response surface method].

作者信息

Shen Xiu-Juan, Zhou Qian, Sun Li-Li, Dai Yan-Peng, Yan Xue-Sheng

出版信息

Zhongguo Zhong Yao Za Zhi. 2014 Jul;39(13):2498-503.

PMID:25276971
Abstract

Astragali Radix was firstly recorded in the "Shen Nong's Herbal Classic" as a top-grade and commonly used traditional Chinese medicine. Its frequently used slices include raw Astragali Radix and honey-processed products. In current studies, many reports were made on honey-processed Astragali Radix, whereas fewer study reports were made on the cutting process of Astragali Radix. Currently, because Astragali Radix is primarily cut by drug workers according to their operating experience, but with out specific cutting parameters, it is easy to cause the loss or mildew of active ingredients. As a result, the quality of Astragali Radix circulated in the market is not guaranteed, and the quality of their slices and preparations are hard to be controlled, which seriously impact the clinical efficacy. In response, this experiment was performed, in which the optimum cutting process of Astragali Radix was taken as the study objective, the Box-Benhnken central composite design in the response surface analysis was adopted, and the content and appearance character of astragaloside and calycosin-7-glucoside were regarded as the study indicators. Three factors, namely the softening time, the drying temperature and the drying time, were selected to optimize the cutting process of Astragali Radix and obtain the optimum cutting process parameters as follows: the softening time was 3 hours, the drying temperature was 50 degrees C, and the drying time was 4 hours. According to the verification test, the Astragali Radix cutting process is steady and feasible, which has certain significance for normalizing the cutting process of Astragali Radix.

摘要

黄芪最早记载于《神农本草经》,为常用的上品中药材。其常用饮片包括生黄芪和蜜炙品。在目前的研究中,关于蜜炙黄芪的报道较多,而关于黄芪切制工艺的研究报道较少。目前,黄芪主要由药工根据操作经验进行切制,但没有具体的切制参数,容易导致有效成分流失或霉变。因此,市场上流通的黄芪质量无法保证,其饮片及制剂质量难以控制,严重影响临床疗效。对此,本实验以黄芪的最佳切制工艺为研究对象,采用响应面分析中的Box-Benhnken中心复合设计,以黄芪甲苷和毛蕊异黄酮葡萄糖苷的含量及外观性状为研究指标。选取软化时间、干燥温度和干燥时间3个因素对黄芪切制工艺进行优化,得出最佳切制工艺参数为:软化时间3小时,干燥温度50℃,干燥时间4小时。经验证试验,黄芪切制工艺稳定可行,对规范黄芪切制工艺具有一定意义。

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