中南药学

目的 采用Box-Behnken响应面法优选麸煨生姜的炮制工艺。方法 以煨制温度、煨制时间与麸药比作为考察因素，以6-姜酚、8-姜酚、10-姜酚3种成分的含量和与总姜酚的含量为评价指标，运用Box-Behnken响应面法优化麸煨生姜的炮制工艺参数；6-姜酚、8-姜酚、10-姜酚的含量采用超高效液相色谱（UPLC）法测定，总姜酚的含量采用紫外分光光度法测定。结果 通过响应面法分析，得出麸煨生姜的最优炮制条件为煨制温度162℃，煨制时间15.5 min，麸药比1.5∶1，并对最佳工艺进行验证。结论 优选出的麸煨生姜工艺操作可行，可为麸煨生姜炮制工艺的建立提供实验依据。

Objective To optimize of the processing of stewed ginger with wheat bran by BoxBehnken response surface methodology. Methods Stewing temperature, stewing time and branmedicine ratio were used as determining factors, and the content of 6-gingerol, 8-gingerol, 10-gingerol and total gingerols were used as evaluating indexes, the concoction process parameters of stewed ginger with wheat bran were optimized by Box-Behnken response surface methodology. The content of 6-gingerol, 8-gingerol and 10-gingerol was determined by ultra performance liquid chromatography, and the content of total gingerols by ultraviolet spectrophotometry. Results The optimal conditions of stewed ginger with wheat bran were analyzed by response surface methodology, and the optimal process was validated by stewing temperature of 162 ℃, stewing time of 15.5 min, and bran-medicine ratio of 1.5∶1. Conclusion The optimized stewed ginger with wheat bran is feasible and provides an experimental basis for the establishment of stewed ginger with wheat bran concoction.