ABSTRACT
Objective :To determine the weight coefficient and optimize the steaming technology of decoction pieces of Scrophularia ningpoensis (SN). Methods The contents of harpagide, harpagoside, aucubin, acteoside, angoroside C, and cinnamic acid were simultaneously determined by HPLC. The weight coefficient of each component was evaluated by AHP-entropy (analyitc hierarchy process) method. With composite score as index, D-optimal response surface methodology was adopted to investigate the effects of soaking time, steaming time, and drying temperature on the quality of processed products and optimize the processing technology of decoction pieces of SN. Results :Optimal processing parameters were as follows: soaking time was 15.63 min, steaming time was 85 min, drying temperature was 60 ℃, and the synthetical mark was 97.20. Considering the actual situation, the optimum processing technology of SN was obtained by fine-turning the soaking time. The soaking time was 15 min, the steaming time was 85 min, and the drying temperature was 60 ℃. Also, the synthetical mark were 98.53, 99.39, 98.86, and its RSD was 0.47% through the obtained conditions in parallel with three batches of samples. Conclusion: The optimized steaming technology is simple and feasible, which can provide a reference for the steaming of decoction pieces of SN. The method established to simultaneously determine the contents of six components in decoction pieces of SN is rapid and reliable for controlling the quality of decoction pieces of SN.
ABSTRACT
Objective: To optimize the processing technology for prepared Chuanxiong Rhizoma by D-optimal response surface methodology with comprehensive weighted of multi-index. Methods: The single factor experiment was used to optimize the dilution ratio and the moistened time of rice wine. Then, based on the contents of five main components (ferulic acid, ligustilide, senkyunolide A, senkyunolide I, and 3-butylidenephthalide), the D-optimal response surface methodology was used to optimize the rice wine dosage, stir-fried temperature, and stir-fried time in the processing technology for prepared Chuanxiong Rhizoma. Results: The optimal processing technology for prepared Chuanxiong Rhizoma was mixed with 20% rice wine, moistened for 75 min, and stir-fried for 12 min at 156 ℃. Also, it was found that the contents of senkyunolide A, senkyunolide I, and 3-butylidenephthalide in prepared Chuanxiong Rhizoma had increased, and it should be associated with processing. Conclusion: The processing technology for prepared Chuanxiong Rhizoma optimized by D-optimal response surface methodology with comprehensive weighted of multi-index can be used to optimize the process parameters, promote the stability and repeatability of the processing technology, which can significantly control the inner quality of prepared Chuanxiong Rhizoma to ensure effectiveness in clinical application.