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Box-Behnken响应面法优化炒赤芍炮制工艺
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| 篇名： | Box-Behnken响应面法优化炒赤芍炮制工艺 |
| TITLE： | |
| 摘要： | 目的：优化炒赤芍的炮制工艺，为该炮制品的质量控制提供参考。方法：采用高效液相色谱法对炒赤芍中的芍药苷进行含量测定。色谱柱为Agilent ZORBAX SB-C18，流动相为乙腈-0.05 mol/L磷酸二氢钾溶液（15 ∶ 85，V/V），流速为1.0 mL/min，柱温为30 ℃，检测波长为230 nm，进样量为10 μL。以表面颜色、断面颜色、硬度、气味考察炒赤芍的外观性状；以外观性状评分和芍药苷含量评分的综合评分为考察指标，分别对投药量、炒制温度、炒制时间进行单因素考察，并根据单因素试验结果对上述3个因素进行Box-Behnken响应面法优化，并对优化后的炮制工艺进行验证。结果：芍药苷检测质量浓度的线性范围为0.02～4.15 mg/mL（r＝0.999 9）；精密度、稳定性、重复性、加样回收率均符合要求。炒赤芍的最优工艺为投药量374.60 g、炒制温度101.61 ℃、炒制时间20 min。在最优工艺条件下，6次平行验证试验所得炒赤芍的综合评分为97.39～98.82分，RSD为0.54％，与预测值（98.18分）相接近；炒赤芍颜色较赤芍生品略有加深，质脆，有香味。结论：优化所得炒赤芍的炮制工艺稳定、可行，适用于该炮制品的制备。 |
| ABSTRACT： | OBJECTIVE： To optimize the processing technology of fried Radix Paeoniae， and to provide reference for quality control of the processed products. METHODS： The content of paeoniflorin in fried Radix Paeoniae was determined by HPLC. The determination was performed on Agilent ZORBAX SB-C18 column with mobile phase consisted of acetonitrile-0.05 mol/L potassium dihydrogen phosphate solution （15 ∶ 85， V/V） at the flow rate of 1.0 mL/min. The column temperature was 30 ℃， and detection wavelength was set at 230 nm. The sample size was 10 μL. The appearance character of fried Radix Peaoniae were investigated by appearance color， crosssection color， hardness and smell. Taking the comprehensive score of appearance character and paeoniflorin content as evaluation index， the dosage， stir-frying temperature and stir-frying time were investigated. According to the results of single factor test， Box-Behnken response surface methodology was used to optimize above 3 factors. The optimized processing technology was validated. RESULTS： The linear range of paeoniflorin were 0.02-4.15 mg/mL （r＝0.999 9）； precision， stablity， repeatability and sample recovery rate meet the requirements. The optimal technology of fried Radix Paeoniae included the dosage of 374.60 g， frying temperature of 101.61 ℃， frying time of 20 min. Under optimal technology， comprehensive score of fried Radix Paeoniae ranged 97.39-98.82 in 6 times of parallel verification tests （RSD＝0.54％）， which was close to predicted value 98.18. The color of fried Radix Paeoniae was slightly deeper than Radix Paeoniae， which was crisp and fragrant. CONCLUSIONS： The optimized processing technology of fried Radix Paeoniae is stable and feasible， and is suitable for the preparation of the processed products. |
| 期刊： | 2019年第30卷第20期 |
| 作者： | 许天阳，董坤园，宋凤媛，钱圳，熊金璐，于澎 |
| AUTHORS： | XU Tianyang，DONG Kunyuan，SONG Fengyuan，QIAN Zhen，XIONG Jinlu，YU Peng |
| 关键字： | 炒赤芍；芍药苷；外观性状；响应面法；Box-Behnken设计 |
| KEYWORDS： | Fried Radix Paeoniae； Paeoniflorin； Appearance character； Response surface method； Box-Behnken design |
| 阅读数： | 332 次 |
| 本月下载数： | 6 次 |
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