【摘要】 目的 优化胡椒荜茇微丸的制备工艺。方法 以收率、圆整度和脆碎度为评价指标,利用层次分析法(analytic hierarchy process,AHP)结合熵权法(entropy weight method,EWM)进行权重赋值后计算综合评价指标。采用Box-Behnken响应面法结合遗传算法(genetic algorithm,GA)和反向传播(back propagation,BP)神经网络预测结果,确定胡椒荜茇微丸的最佳制备工艺。结果 胡椒荜茇微丸的最佳制备工艺为载药量30%、滚圆频率25 Hz、滚圆时间2 min。结论 胡椒荜茇微丸的制备工艺设计合理,可为后续胡椒荜茇微丸的深入研究提供基础。更多还原

【Abstract】 Objective: To optimize the preparation technology of pepper-piper longum pellets. Methods: The comprehensive evaluation index was calculated by assigning weights to the yield, roundness and brittleness with analytic hierarchy process(AHP) and entropy weight method(EWM). The optimal preparation technology of pepper-piper longum pellets was determined by Box-Behnken response surface method combined with the prediction results of genetic algorithm(GA)-back propagation neural network(BP neural network). Results: The optimal preparation technology of pepper-piper longum pellets was as follows: the drug load is 30%, the rolling frequency is 25 Hz and the rolling time is 2 min. Conclusion: The preparation technology design of pepper-piper longum pellets is reasonable, which can provide the basis for the follow-up pharmacodynamic study of pepper-piper longum pellets.更多还原