首页|基于正交设计和熵权TOPSIS法优化酒炙甘草炮制工艺

基于正交设计和熵权TOPSIS法优化酒炙甘草炮制工艺

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
目的 通过正交设计和熵权TOPSIS法优化甘草酒炙工艺.方法 采用L9(34)正交试验设计甘草酒炙工艺,选择甘草苷、甘草酸、浸出物和总黄酮作为评价指标,结合方差分析和熵权TOPSIS法筛选酒炙甘草的最佳工艺参数.结果 酒炙甘草的最佳炮制工艺参数:100 g生甘草饮片加10 g黄酒,闷润1.5 h,70℃炮制5 min.结论 首次采用熵权TOPSIS法优选甘草酒炙工艺,结果稳定、可行,为酒炙甘草进一步质量标准的建立提供了参考依据.
Process Optimization of Stir-frying with Yellow Wine for Glycyrrhiza Based on Orthog-onal Design and Entropy Weight Combined with TOPSIS Method
Objective To optimize the processing technology of stir-frying with yellow wine for Gancao(Glycyrrhizae Radix et Rhizoma,GRR).Methods Adopting L9(34)orthogonal experimental design,and the best process parameters of GRR were screened by combining analysis of variance and entropy weight Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)method with liquiritin,glycyrrhizic acid,extract and total flavonoids.Results The best processing process parameters of GRR:100 g decoction pieces with 10 g of yellow wine,1.5 h of moistening,70 ℃ of stir-frying temperature,5min of stir-frying time.Conclusion For the first time,the entropy-weight TOPSIS methods was used to optimize the processing technology of stir-frying with yellow wine for GRR,and the results were simple,accurate and feasible,which provided a reference for the establishment of further quality standards for Glycyrrhiza of stir-frying with yellow wine.

Glycyrrhiza of stir-frying with yellow wineProcessing technologyOrthogonal testEntropy-weight TOP-SIS methods

郭晶晶、史彦蕾、李硕、杨志军、杨秀娟、段国建、田一虹、李越峰

展开 >

甘肃中医药大学,甘肃兰州 730000

西北中藏药省部共建协同创新中心,甘肃兰州 730000

陇药产业创新研究院,甘肃兰州 730000

酒炙甘草 炮炙工艺 正交设计 熵权TOPSIS法

国家自然科学基金甘肃省教育厅高等学校创新基金甘肃省中医药科研课题甘肃省青年科技项目西北中藏药协同创新中心开放基金甘肃省中药炮制技术传承基地建设揭榜挂帅项目

821607552021B-157GZKP-2022-3720JR10RA331Xbzzy-2022-082022-15

2024

10.3969/j.issn.1008-0805.2024.07.23

时珍国医国药
时珍国医国药杂志社

时珍国医国药

北大核心
影响因子：0.887
ISSN：1008-0805
年,卷(期)：2024.35(7)