【摘要】 目的:采用星点设计(CCD)-效应面优化法优选酒制丹参的炮制工艺。方法:在单因素试验的基础上,以黄酒用量(黄酒∶药材)、酒炖时间、闷润时间、烘干温度为考察因素,采用CCD-效应面法预测优化处方并验证。结果:确定各个因素的最佳条件为黄酒用量(黄酒∶药材)为30∶100,酒炖时间为2.0 h,闷润时间为8.0 h,烘干温度为60℃。结论:本实验采用CCD-效应面法建立的数学拟合模型具有较好预测性,实测值与其函数的预测值偏差较小,低于5%。更多还原

【Abstract】 Objective: To optimize the processing technology of Salvia miltiorrhiza by central composite design(CCD)-response surface methodology. Methods: On the basis of single factor experiment, taking the amount of rice wine(rice wine:herbs), stewing time, moistening time and drying temperature as factors, the optimized prescription was predicted and validated by CCD-response surface methodology. Results: The best conditions for each factor were the dosage of rice wine(rice wine: herbs) 30∶100, stewing time 2.0 h, moistening time 8.0 h and drying temperature 60 ℃. Conclusion: The mathematic fitting model established by CCD-response surface method has good predictability. The deviation between the measured and predicted values is less than 5%.更多还原