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Box-Behnken响应面法对比GA-BP神经网络优化知母盐炙工艺
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| 篇名： | Box-Behnken响应面法对比GA-BP神经网络优化知母盐炙工艺 |
| TITLE： | Optimization of salt-processing technology for Anemarrhena asphodeloides by Box-Behnken response surface methodology versus GA-BP neural network |
| 摘要： | 目的 优化知母的盐炙工艺。方法以闷润时间、炒制温度及炒制时间为考察因素，以芒果苷、新芒果苷、异芒果苷、知母皂苷BⅡ、知母皂苷AⅢ、知母皂苷BⅢ、总黄酮、总皂苷含量为考察指标，采用Box-Behnken响应面法设计实验，利用熵权法确定各指标权重，并计算综合评分，得Box-Behnken响应面法优化的知母盐炙工艺。以17组Box-Behnken响应面法结果为基础，以闷润时间、炒制温度、炒制时间为输入层，以综合评分为输出层，采用遗传算法（GA）-反向传播（BP）神经网络优化知母盐炙工艺。验证并比较两种方法所得盐炙工艺参数，以确定知母的最佳盐炙工艺。结果经Box-Behnken响应面法优化的知母盐炙工艺条件为闷润时间23min、炒制温度160℃、炒制时间12min，综合评分为63.3702分；GA-BP神经网络优化后的工艺条件为闷润时间24min、炒制温度163℃、炒制时间12min，综合评分为65.1638分。GA-BP神经网络优化结果优于Box-Behnken响应面法所得结果。结论本研究成功优化了知母的盐炙工艺，具体为每50g饮片加入0.1g/mL盐水15mL，闷润24min后，在163℃条件下炒制12min。 |
| ABSTRACT： | OBJECTIVE To optimize the salt-processing technology for Anemarrhena asphodeloides. METHODS Taking soaking time， stir-frying temperature， and stir-frying time as factors， Box-Behnken response surface methodology was employed to optimize the salt-processing technology of A. asphodeloides using the contents of mangiferin， neomangiferin， isomangiferin， timosaponin BⅡ， timosaponin AⅢ， timosaponin BⅢ， total flavonoids， and total saponins as evaluation indicators. The entropy weight method was applied to determine the weight of each indicator and calculate the comprehensive score. Based on the 17 sets of Box-Behnken response surface methodology results， a genetic algorithm （GA）-back propagation （BP） neural network was used to further optimize the salt-processing technology， with soaking time， stir-frying temperature， and stir-frying time as input layers and the comprehensive score as the output layer. The salt-processing parameters obtained from the two methods were validated and compared to determine the optimal salt-processing technology for A. asphodeloides. RESULTS The optimal salt-processing conditions obtained via the Box-Behnken response surface methodology were as follows： soaking time of 23 min， stir-frying temperature of 160 ℃ ， and stir-frying time of 12 min， yielding a comprehensive score of 63.370 2. The GA-BP neural network optimization resulted in the following conditions： soaking time of 24 min， stir-frying temperature of 163 ℃， and stir-frying time of 12 min， with a comprehensive score of 65.163 8. The GA-BP neural network optimization outperformed the results obtained by Box-Behnken response surface methodology. CONCLUSIONS This study successfully optimized the salt-processing technology for A. asphodeloides. Specifically， the technology involves adding 15 mL of 0.1 g/mL saline solution to 50 g of the herbal slices， allowing them to moisten for 24 minutes， and then stir-frying at 163 ℃ for 12 minutes. |
| 期刊： | 2025年第36卷第19期 |
| 作者： | 潘罗星；赵一曼；袁慧；李泽华；薛东升；赵清 |
| AUTHORS： | PAN Luoxing，ZHAO Yiman，YUAN Hui，LI Zehua，XUE Dongsheng，ZHAO Qing |
| 关键字： | 知母；盐炙；工艺优化；Box-Behnken响应面法；反向传播神经网络；遗传算法 |
| KEYWORDS： | Anemarrhena asphodeloides； salt-processing |
| 阅读数： | 6 次 |
| 本月下载数： | 0 次 |
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