星点设计-效应面法优选江西樟帮厚朴炮制工艺

目的 对江西樟帮厚朴炮制工艺进行优选.方法 采用星点设计-效应面法,以厚朴酚与和厚朴酚质量分数为指标进行归一化处理,考察姜的用量、炒制温度、炒制时间、出霜时间4种因素对炮制结果的影响.结果 确定最佳炮制工艺为姜的用量15％,炒制温度120℃,炒制时间12 min,出霜时间7d.实际值与预测值的偏差较小.结论 采用星点设计-效应面法可优选得到最佳江西樟帮厚朴的炮制工艺,并且预测性良好.

Optimization of stir-baking Magnoliae officinalis Cortex with ginger juice by central composite design and response surface

AIM To optimize the processing technical parameters of stir-baking Magnoliae officinalis Cortex with ginger juice by special way of processing originated from Zhangxu district in Jiangxi province.METHODS The central composite design and response surface methodology was employed to determine the four factors including quantity of ginger juice,baking temperature,baking time and moistening time,and the concentrations of magnolol and honoliol were as the indices.RESULTS The optimal processing parameters consisted of 15% Zingiberis recens Rhizoma,12 min of baking time at 120 ℃ and for 7 days of moistening time.The deviation between the measured and the forecast value was less than 2.99%.CONCLUSION The central composite design and response surface methodology can be used for processing production with high accuracy and can be as the method to optimize the optimal processing parameter of stir-baking Magnoliae officinalis Cortex with ginger juice.