【摘要】 目的 应用正交设计试验设计，结合层次分析法（AHP）-熵权法优化新蒲饮的提取工艺。方法 以小檗碱、菊苣酸、连翘苷、苷草苷及干浸膏为关键质量属性，以加水量、提取时间、提取次数为关键工艺参数，采用正交试验设计优化工艺参数。采用AHP-熵权法确定各评价指标的综合权重系数，进行综合评分。结果 正交试验设计采用AHP-熵权法建立的工艺评价函数模型：综合评分=C_ij小檗碱×70%+C_ij菊苣酸×21%+C_ij连翘苷×5%+C_ij苷草苷×2%+C_ij干浸膏×2%,该模型稳定可靠，确定提取工艺为全方饮片加20倍量水，浸泡45min,煎煮2次（第一次为总加水量倍数的60%,第二次为总加水倍数的40%）,每次煎煮1.5h。验证试验结果表明，所测得的指标性成分的RSD值均小于3.0%,符合要求，且方法具有适用性。结论 筛选的新蒲饮现代提取工艺参数具有可行性，可为新蒲饮后续的开发利用提供理论依据。更多还原

【Abstract】 Objective To optimize the extraction process of Xinpu Yin by using orthogonal design experiment design combined with Analytic Hierarchy Process（APH）-entropy weight method.Methods With berberine, chicory acid, forsythiin, glucoside and dry extract as the key quality attributes, and with water addition, extraction time and extraction times as the key process parameters, orthogonal experimental design was used to optimize the process parameters. AHP-entropy weight method was used to determine the comprehensive weight coefficient of each evaluation index, and the comprehensive score was carried out.Results The orthogonal experimental design adopted AHP-entropy weight method to establish the process evaluation function model: The comprehensive score was C_ij berberine ×70%+C_ij chicoric acid ×21%+ C_ij forsythiin ×5%+ C_ij oxalin ×2%+ C_ij dry extract ×2%. The model was stable and reliable, and the extraction process was determined to be whole decoction pieces with 25 times the amount of water, soaked for 45min, and decocked twice（the first time was 60% of the total amount of water added）. The second time is 40% of the total water added), each time for 1.5h. The experimental results show that the RSD values of the measured index components are all less than 3.0%, which meets the requirements and the method is applicable.Conclusion The selected modern extraction parameters of Xinpu Yin are feasible, which can provide theoretical basis for the subsequent development and utilization of Xinpu Yin.更多还原