正交试验结合人工神经网络模型优化蓬莪术炮制工艺

Optimization of Processing Technology for Curcuma phaeocaulis by Orthogonal Test and Artificial Neural Network Model

摘要:

目的: 优化川产道地药材蓬莪术的炮制工艺,为该药材炮制前后物质的量效变化和破血行气炮制机制研究提供实验依据. 方法: 以姜黄素、挥发油提取量及干膏收率为评价指标,采用L₉(3⁴)正交试验考察米醋用量、煎煮时间、加水量、浸润时间对蓬莪术炮制工艺的影响,并通过人工神经网络模型进一步优化炮制工艺参数. 结果: 最佳醋煮工艺为加20%米醋和6倍量水浸润5 h,煎煮时间1.5 h;姜黄素、挥发油提取量及干膏收率分别为0.071 mg·g^-1,0.96 mL,26.68%. 结论: 正交设计与人工神经网络模型联用优选的蓬莪术醋煮工艺稳定可行、重复性好,为完善醋莪术的质量标准提供参考.

Abstract:

Objective: To optimize processing technology of Curcuma phaeocaulis,in order to provide experimental basis for dose-response change of components and mechanism research of Poxue Xingqi before and after being processed of this herb. Method: Taking extracting amounts of curcumin and volatile oil,dry extract yield as indexes,orthogonal design was adopted to optimize processing technology with boiling time,soaking time,amounts of vinegar and water as factors,then processing parameters were further optimized by artificial neural network model. Result: Optimum processing technology was as following:soaked 5 h with 20% vinegar and 6 times the amount of water,boiling time of 1.5 h;extracting amounts of curcumin and volatile oil,dry extract yield were 0.071 mg·g^-1,0.96 mL and 26.68%,respectively. Conclusion: This process is stable and feasible with good repeatability,it can provide a reference for improving quality standard system of C. phaeocaulis.