ABSTRACT
Objective: To explore the best parameter in the preparation technology of paste with different adjuvants. Methods: The appearance, the paste rate, and herb detection were selected as composite indicators. The multi-index comprehensive score method was used to evaluate the paste formability. Central composite design was used to optimize the preparation technology of paste by taking the adjuvant amount (A), the relative density of extract (B) and refined paste (C) as factors. Results: The best condition in the paste preparation process with different adjuvants was as follows: brown sugar (A1 18%-23%, B1 1.210-1.260, and C1 1.310-1.360), Cervi Cornus Colla (CCC, A2 14%-16%, B2 1.200-1.250, and C2 1.230-1.270), Testudinis Carapacis et Plastri Colla (TCPC, A3 12%-15%, B3 1.190-1.230, and C3 1.210-1.240), Asini Corii Colla (ACC, A4 5.0%-8.0%, B4 1.190-1.220, and C4 1.190-1.220). Conclusion: The parameters in the preparation technology of the paste with different adjuvants are accurate and feasible and the quality meets the requirement.