多指标综合评价结合层次分析法优化黄芩的微波酒蜜炮制工艺

目的 优选黄芩的微波酒蜜制工艺。方法 采用单因素试验优选酒蜜比、闷润时间、微波功率、微波时间。以微波工艺中的酒蜜比、闷润时间、微波功率、微波时间为因素,以黄芩苷、汉黄芩苷、黄芩素、汉黄芩素质量分数为指标,采用层次分析法确定各指标权重系数,综合加权评分为评价指标,采用正交试验优选黄芩的微波酒蜜制工艺。结果 最佳微波酒蜜制工艺为取生黄芩饮片适量,加入25%的酒蜜混合辅料（酒蜜比为10：15）,置密闭容器内闷润60 min,在300 W功率下微波3 min。结论 方法重复性和稳定性良好,可用于微波酒蜜炮制黄芩。

Optimization of Scutellariae Radix added wine and honey with microwave procession by multi-index comprehensive evaluation combined with analytic hierarchy process

Objective To optimize processing technology of Scutellariae Radix added wine and honey with microwave procession. Methods Single factor experiment was used to optimize the wine-honey ratio, stuffiness time, microwave power, and microwave time. Wine-honey ratio, stuffiness time, microwave power, and microwave time in the microwave procession were taken as the investigation factors, the weight coefficient of baicalin, wogonoside, baicalein, and wogonin content was determined by analytic hierarchy process (AHP) method, and the comprehensive weighted score was taken as the evaluation index. Processing technology of Scutellariae Radix added wine and honey with microwave procession was optimized. Results The optimized processing technology of Scutellariae Radix added wine and honey with microwave procession was as following:Scutellariae Radix pieces were added with 25% wine and honey mixture (wine and honey with 10:15), then was placed in a closed container soaked for 60 min, and then treated with microwave at 300 W for 3 min. Conclusion The method has good repeatability and stability, and can be used for processing technology of Scutellariae Radix added wine and honey with microwave procession.