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基于AHP-CRITIC法赋权的星点设计-效应面法优化瓜子金乳膏处方及其质量评价
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| 篇名： | 基于AHP-CRITIC法赋权的星点设计-效应面法优化瓜子金乳膏处方及其质量评价 |
| TITLE： | Optimization of the Formulation of Polygala japonica Cream by Central Composite Design-response Surface Methodology Based on AHP-CRITIC Analysis and Its Quality Evaluation |
| 摘要： | 目的：优化瓜子金乳膏的制备处方，并对所制乳膏的质量进行评价。方法：以离心稳定性、耐热稳定性、黏稠度为考察指标，通过层次分析法（AHP法）、基于指标相关性的指标权重确定方法（CRITIC法）、AHP-CRITIC混合加权法确定各指标的权重并计算综合评分，采用星点设计-效应面法筛选瓜子金乳膏处方中十八醇、十六醇、混合乳化剂（聚山梨酯60与单硬脂酸甘油酯以质量比2.82混合）的用量，对优化处方进行验证。对按最优处方制备的瓜子金乳膏的外观性状、粒度、pH、稳定性及流变学特性进行评价。结果：按照AHP-CRITIC混合加权法得到离心稳定性、耐热稳定性、黏稠度3个指标的权重分别为0.4285、0.4156、0.1559。最优处方为十六醇1.96g、十八醇5.17g、混合乳化剂2.48g、聚山梨酯601.83g、单硬脂酸甘油酯0.65g、苯甲醇1g、丙二醇5g、肉豆蔻酸异丙酯6g、瓜子金提取液5g，然后加水至100g。所制乳膏为浅黄色流体状膏体，粒度为0.5～2.5μm，pH值为6.5；离心、耐热及耐寒稳定性试验结果显示，乳膏均无油水分离、膏体变粗等现象；所制乳膏为剪切变稀型非牛顿流体。结论：成功制备了瓜子金乳膏，该制剂具有良好的外观性状、粒度、酸碱性和稳定性。 |
| ABSTRACT： | OBJECTIVE：To optimize the formul ation of Polygala japonica cream，and to evaluate the quality of prepared cream. METHODS ：With centrifugal stability ，heat resistance stability and viscosity as evaluation indexes ，the weight coefficient was determined by analytic hierarchy process （AHP），criteria importance through intercriteria correlation （CRITIC）method and mixed weighted AHP-CRITIC ，and the comprehensive score was calculated. The amount of octadecyl alcohol ，hexadecanol and mixed emulsifier （polysorbate 60 mixed with glycerin monostearate at the mass ratio of 2.82）in the formulation of P. japonica cream were screened by central composite design-response surface methodology. The optimized formulation was validated. P. japonica cream prepared by the optimal preparation was evaluated in terms of apperance ，particle，pH，stability and rheological characteristics. RESULTS ：The weight coefficients of centrifugal stability ，heat resistance stability and viscosity were 0.428 5， 0.415 6 and 0.155 9 respectively，according to the mixed weighted AHP-CRITIC. The optimal formulations were 1.96 g of hexadecyl alcohol ，5.17 g of octadecyl alcohol ，2.48 g of mixed emulsifier ，1.83 g of polysorbate 60，0.65 g of glyceride monostearate，1 g of benzyl alcohol ，5 g of propylene glycol ，6 g of isopropyl myristate and 5 g of P. japonica extract，and then added water to 100 g. Prepared cream was a light yellow fluid paste with particle size of 0.5-2.5 μm and pH value of 6.5；the results of centrifugal test ，heat resistance test and cold resistance stability test showed that the cream had no oil-water separation or thickened paste. The prepared cream was shear-thinning non-Newtonian fluid. CONCLUSIONS ：P. japonica cream is prepared successfully，which shows good apperance ，particle，acidity and stability. |
| 期刊： | 2020年第31卷第21期 |
| 作者： | 李学娥，张蜀，邓红，吕竹芬，谭钰霖，陈佳敏，余予善 |
| AUTHORS： | LI Xue ’e，ZHANG Shu，DENG Hong，LYU Zhufen ，TAN Yulin，CHEN Jiamin ，YU Yushan |
| 关键字： | 瓜子金乳膏；星点设计-效应面法；处方优化；质量评价；流变学特性 |
| KEYWORDS： | Polygala japonica cream；Central composite design-response surface methodology ；Formulation optimization ； |
| 阅读数： | 264 次 |
| 本月下载数： | 3 次 |
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