多指标综合评价结合层次分析法优化黄芩微波酒制工艺

目的 采用正交设计综合加权评分和层次分析法相结合的方法，优化黄芩微波酒制工艺。方法 采用单因素试验优选加酒量、闷润时间、微波功率、微波时间，然后以微波酒制工艺中的加酒量、闷润时间、微波功率、微波时间为考察因素，采用层次分析法确定各指标权重系数，以黄芩苷、汉黄芩苷、黄芩素、汉黄芩素含量进行综合加权评分为评价指标，优化黄芩微波酒制工艺。结果 取生黄芩饮片适量，加入10%辅料酒，置密闭容器内闷润60 min，在300 W功率下微波5 min，经三次验证实验，各指标成分的平均含量分别为15.65%，5.94%，3.00%，0.33%，平均评分98.24分，RSD为0.99%（n=3）。结论 优化所得微波炮制酒工艺稳定，重复性良好，可应用于微波酒黄芩的炮制。

Optimizing the process of Scutellaria baicalensis microwave wine production by multi-index comprehensive evaluation combined with hierarchical analysis method

Objective The method of orthogonal design comprehensive weighted score and analytic hierarchy process was used to optimize the microwave liquor production technology of Scutellaria baicalensis. Methods The single factor experiment was used to optimize the amount of alcohol added, the time of wetting, microwave power and microwave time, and then the amount of alcohol added, the time of wetting, microwave power and microwave time in the microw-ave wine making process were taken as the investigation factors. The analytic hierarchy process was used to determine the weight coefficient of each index, and the comprehensive weighted score of baicalin, wogonoside, baicalein, and wogonin were taken as the evaluation index. To optimize the technology of microwave liquor production of Scutellaria baicalensis.Results A proper amount of raw Scutellaria baicalensis slices was taken, 10% of the auxiliary liquor was added, and kept in a closed container for 60 min. Microwave for 5 min at 300 W power, After three times of verification, the average content of baicalin, wogonoside, baicalein, and wogonin was 15.65%, 5.94%, 3.00%, 0.33% respectively, the average score was 98.24, RSD was 0.99% (n=3).Conclusion The optimized microwave liquor processing technology is stable and reproducible, which can be used in the processing of Scutellaria vulgaris.