Optimization of the pressurized processing technology of Strychnos nux-vomica boiled with mung beans based on genetic algorithm
- VernacularTitle:基于遗传算法优化绿豆煮马钱子的加压炮制工艺
- Author:
Yiming WANG
1
;
Hongwei ZHANG
1
;
Hongwei ZHANG
1
;
Zhenling ZHANG
1
;
Yongqi ZHAO
2
Author Information
1. School of Pharmacy，Henan University of Chinese Medicine，Zhengzhou 450046，China;Henan Engineering Research Center of Traditional Chinese Medicine Special Processing Technology，Zhengzhou 450046，China;Henan Provincial Research Center for Integrated Engineering Technology of Traditional Chinese Medicine Production，Zhengzhou 450046，China;Key Laboratory for Quality Control of Traditional Chinese Medicine and Decoction Pieces，State Drug Administration，Zhengzhou 450018，China
2. School of Pharmacy，Henan University of Chinese Medicine，Zhengzhou 450046，China;Henan Engineering Research Center of Traditional Chinese Medicine Special Processing Technology，Zhengzhou 450046，China;Henan Provincial Research Center for Integrated Engineering Technology of Traditional Chinese Medicine Production，Zhengzhou 450046，China
- Publication Type:Journal Article
- Keywords:
Strychnos nux-vomica boiled with mung beans;
processing technology;
least squares method;
genetic algorithm
- From:
China Pharmacy
2023;34(19):2333-2338
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To optimize the pressurized processing technology of Strychnos nux-vomica boiled with mung beans. METHODS The least squares method was used to establish a one-dimensional model for the effects of four factors， namely， processing time， processing pressure， mung bean dosage and water added， on the contents of strychnine and toxiferine， and the multivariate model hypothesis was proposed by analyzing the function of one-dimensional model. Based on the orthogonal experiment， the genetic algorithm was used to solve the undetermined coefficients in the model. A bi-objective optimization model based on strychnine and toxiferine content was constructed according to the actual conditions， and the optimal technology was obtained by solving the model function and validated. RESULTS The optimal processing technology was boiling S. nux-vomica with mung beans at 2.393 MPa saturated steam pressure for 5.5 h， and then draining； rinsing to remove mung beans， scraping off the bark of S. nux-vomica and cutting into slice of 0.6 mm； using 180 g of mung beans and 15 L of water per 500 g of S. nux- vomica. CONCLUSIONS The optimized pressurized processing technology is stable and feasible， and can provide a reference for the optimization of processing technology of S. nux-vomica boiled with mung beans.
