Optimization of the processing of vinegar-Corni Fructus through Box-Behnken design combined with entropy-weight method
10.3760/cma.j.cn115398-20240110-00122
- VernacularTitle:Box-Behnken多响应面法结合熵权法优化醋萸肉炮制工艺
- Author:
Huan GAO
1
;
Shuhe CHEN
;
Jingsong YAN
;
Shenrong GAO
;
Yuting XU
;
Xingui WANG
Author Information
1. 湖北省中医院/湖北中医药大学附属医院湖北省中医药研究院药事部，武汉 430061
- Keywords:
Processing (TCD);
Corni Fructus;
Box-Behnken design;
5-Hydroxymethyl furaldehyde;
Loganin;
Monosanthin;
Technology Improving (TCD)
- From:
International Journal of Traditional Chinese Medicine
2024;46(10):1343-1348
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To optimize the processing technology of vinegar-Corni Fructus using Box Behnken design and entropy weight method.Methods:The optimal processing parameters of vinegar-Corni Fructus were optimized by Box-Behnken design. 5-Hydroxymethylfurfural, Nuxaside, Monosanthin, and appearance character were used as comprehensive evaluation indexes. The entropy weight method was used to calculate the weights of each index, taking Design Expert 12.0 for data analysis.Results:The optimal process for vinegar-Corni Fructus as follow: The ratio of excipients was 15%, the simmering time was 2 h, and the steaming time was 8 h.Conclusion:The optimal vinegar-Corni Fructus processing is stable and feasible, which can be used for the production of processed prescriptions.
