Process Optimization for Wine Steamed Cnidii Fructus by Multi-index-response Surface Method Combined with Entropy Weight Method
10.13748/j.cnki.issn1007-7693.20221575
- VernacularTitle:多指标-响应面法结合熵权法优选酒蒸蛇床子炮制工艺
- Author:
Shinong YUAN
1
,
2
,
3
;
Yuqian JIA
1
;
Yajing ZHANG
1
;
Shaonan WANG
1
,
2
,
3
;
Xuhong DUAN
1
,
2
,
3
;
Yuguang ZHENG
2
,
4
Author Information
1. College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang 050200, China
2. Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Shijiazhuang 050200, China
3. International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang 050200, China
4. International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang 050200, ChinaHebei Chemical and Pharmaceutical College, Shijiazhuang 050030, China
- Publication Type:Journal Article
- Keywords:
Cnidii Fructus;
steaming with wine;
coumarins;
multi-index-response surface method;
entropy weight method;
processing technology
- From:
Chinese Journal of Modern Applied Pharmacy
2024;41(3):347-353
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE :To optimize the processing technology of wine steamed Cnidii Fructus.
METHODS
The content of xanthotoxol, xanthotoxin, bergapten, isobergapten, imperatorin and osthole was used as the evaluation index. The response surface methodology combined with entropy weight method was used to investigate the adding amount of rice wine, the soaking time and the steaming time with aim to find the best processing technology.
RESULTS
The best processing technology for Cnidii Fructus with wine steaming was: adding 30 g of rice wine 4 mL for infiltrating 18.5 h, and steaming for 10 h.
CONCLUSION
The optimized wine steaming process is stable and feasible. The establishment of an HPLC analytical method for the determination of 6 components in wine steamed Cnidii Fructus is accurate and reliable, which can be used for the quality control of wine steamed Cnidii Fructus decoction pieces.
