中南药学

目的 优选盐制山茱萸的炮制工艺。方法 采用响应面法，以食盐浓度、食盐用量、闷润时间、蒸制时间为考察因素，并以盐制山茱萸中马钱苷、莫诺苷、獐芽菜苷、没食子酸及5-羟甲基糠醛(5-HMF)5个成分的含量为评价指标，采用层次分析(AHP)-熵权法组合赋权确定各评价指标的权重系数并计算综合评分，优选盐制山茱萸最佳炮制工艺。结果 盐制山茱萸最佳炮制工艺为：食盐浓度13.8%，食盐用量2.2%，闷润时间185 min，蒸制时间368 min；其中蒸制时间、食盐用量对其炮制工艺有显著影响。结论 优选出的盐制山茱萸最佳炮制工艺稳定可行，可为提升盐制品质量及临床疗效提供一定的试验依据。

Objective To optimize the processing technology of salt-processed Cornus officinalis.Methods The response surface method was used.The salt concentration,salt dosage,moistening time,and steaming time served as the investigation factors.Moreover,the contents of 5 components,namely loganin,morroniside,sweroside,gallic acid,and 5-hydroxymethylfurfural (5-HMF) in the salt-processed Cornus officinalis,were used as evaluation indexes.The analytic hierarchy process (AHP)-entropy weight method was used to determine the weight coefficients of each evaluation index and calculate the comprehensive score to optimize the processing of salt-processed Cornus officinalis.Results The best processing of salt-processed Cornus officinalis included:salt concentration 13.8%,salt dosage 2.2%,moistening time 185 min,and steaming time 368 min.The steaming time and the salt dosage had a marked effect on the processing.Conclusion The optimized technology for salt-processed Cornus officinalis is stable and feasible,which may provide a certain experimental basis for quality improvement and clinical efficacy of salt-processed products.