响应面法结合信息熵理论优化桃核承气汤水提取工艺
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篇名: 响应面法结合信息熵理论优化桃核承气汤水提取工艺
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摘要: 目的:优化经典名方桃核承气汤的水提取工艺。方法:在单因素考察的基础上,结合响应面法与信息熵理论,对浸泡时间、料液比、提取总时间进行考察,以桃核承气汤中苦杏仁苷、大黄酸、桂皮醛、甘草酸的含量为评价指标,采用信息熵理论对各评价指标赋予权重系数,并计算综合评分。通过Design-Expert 10软件分析各因素间的交互作用,得出优化的水提取工艺,并对该优化工艺进行验证试验。结果:根据信息熵理论将大黄酸、苦杏仁苷、甘草酸、桂皮醛的权重系数确定为0.097 6、0.363 2、0.173 5、0.365 7;交互作用分析结果显示,料液比对综合评分影响较大。桃核承气汤水提取工艺最佳工艺条件为浸泡时间60 min、料液比1 ∶ 10(g/mL)、提取总时间130 min(提取3次,每次分别提取65、33、32 min);验证试验结果显示,各指标成分含量及综合评分RSD均小于3%。结论:优化所得的水提取工艺稳定、可行,可为桃核承气汤的进一步开发利用提供基础。
ABSTRACT: OBJECTIVE: To optimize the water extraction technology of classic formula Taohe chengqi decoction. METHODS: Based on single factor test, combined with response surface methodology and information entropy theory, the soaking time, solid-liquid ratio and extraction time were investigated. Using the contents of rhein, amygdalin, cinnamaldehyde and glycyrrhizic acid in Taohe chengqi decoction as indexes, information entropy theory was used to assign weight coefficients to each evaluation index and calculate the comprehensive score. Through Design-Expert 10 software, the interactions of each factor were analyzed. Water extraction technology was optimized, and validation test was also performed. RESULTS: According to information entropy theory, the weight coefficients of rhein, amygdalin, glycyrrhizic acid and cinnamaldehyde were located at 0.097 6, 0.363 2, 0.173 5 and 0.365 7. The results of interaction analysis showed that the material-liquid ratio had a greater impact on the comprehensive score. The optimal water extraction technology of Taohe chengqi decoction were determined as that soaking time was 60 min; the ratio of material to liquid was 1 ∶ 10 (g/mL); total extraction time was 130 min (extracting for 3 times, lasting for 65, 33, 32 min each time). The results of verification test showed that RSD of content of each index component and the comprehensive score was less than 3%. CONCLUSIONS: The optimal water extraction technology is proved to be stable and feasible, which can provide the basis for the further development and utilization of Taohe chengqi decoction.
期刊: 2019年第30卷第16期
作者: 顿佳颖,郑鹏,李佳佳,马遥,李春花
AUTHORS: DUN Jiaying,ZHENG Peng,LI Jiajia,MA Yao,LI Chunhua
关键字: 桃核承气汤;响应面法;信息熵理论;综合评分;水提取工艺;工艺优化
KEYWORDS: Taohe chengqi decoction; Response surface methodology;Information entropy theory; Comprehensive score; Water extraction technology; Technology optimization
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