基于响应面法结合熵权法多指标优选巴豆霜炮制工艺研究

目的： 利用多指标研究技术优化巴豆霜炮制工艺。方法：以巴豆霜中的有效成分巴豆苷和木兰花碱的含量作为评价指标，运用响应面法结合熵权法，考察不同烘制温度、不同烘制时间及不同压制时间对巴豆制霜炮制工艺的影响。结果：在162.8℃下烘制12 min后以20 kg压力板压制11.5天，测得巴豆霜生物碱含量综合评分为98.25%。结论：基于响应面法结合熵权法的多指标评价方法可靠，为巴豆霜的质量评价标准和巴豆相关制剂的质量研究提供了依据。

Optimization of Croton Powder Processing with Multiple Indicators Based on Response Surface and Entropy Weight Methods

Objective: To optimize the processing of croton powder using multi indicators. Methods: Using the effective components crotonic and magnolian alkaloids in croton powder as evaluation indicators, methods of response surface combined with entropy weight were used to investigate the effects of different baking temperatures, baking times, and pressing times on the processing of croton powder. Results: After baking at 162.8°C for 12 minutes and pressing with a 20 kg pressure plate for 11.5 days, the comprehensive score of the alkaloid contents in croton cream was 98.25%. Conclusion: The multi indicator evaluation method based on response surface combined with entropy weight is reliable, which provides a basis for the quality evaluation standards of croton powder and the quality research of croton related preparations.