CN110718274A - Optimal vinegar-roasting process of corydalis amabilis based on combination of Critic-G1 method and response surface method - Google Patents
Optimal vinegar-roasting process of corydalis amabilis based on combination of Critic-G1 method and response surface method Download PDFInfo
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Abstract
The invention discloses a process for optimally selecting vinegar-fried rhizoma corydalis Decumbentis based on a Critic-G1 method and a response surface method, wherein the vinegar-fried rhizoma corydalis Decumbentis comprises the following components in parts by weight: the optimal processing technology of the rhizoma corydalis Decumbentis vinegar-fried process is that the vinegar amount is 30%, the soaking time is 1h, the frying temperature is 170-.
Description
Technical Field
The invention relates to a vinegar roasting process of corydalis amabilis, in particular to a vinegar roasting process of corydalis amabilis based on a Critic-G1 method and a response surface method.
Background
The vinegar roasting is a method of adding a certain amount of vinegar into cleaned or cut medicines and stir-frying, is called as vinegar roasting, the vinegar is sour, bitter and warm in taste, mainly enters the blood system of liver channels, and has the functions of astringing, detoxifying, removing blood stasis, relieving pain and correcting taste, so the vinegar roasting is mainly used for soothing the liver, relieving depression, removing blood stasis, relieving pain and eliminating water, and the operation method of the vinegar roasting comprises the following steps: 1. mixing vinegar, frying, adding a certain amount of rice vinegar into the cleaned or cut medicine, uniformly stirring, slightly moistening, putting the medicine into a frying container after the vinegar is completely absorbed, frying to a certain degree by slow fire, taking out, spreading for cooling or airing, and screening out scraps.
The vinegar processing technology has no unified standard for processing the rice vinegar dosage A, the soaking time B, the frying temperature C and the frying time D, provides reference for standardizing the processing technology of the corydalis amabilis, measures the content of 4 alkaloid components in the corydalis amabilis through different conditions, and can be used for improving the quality control of the corydalis amabilis medicinal material.
Disclosure of Invention
The invention aims to provide a method for optimizing vinegar-roasting process of rhizoma corydalis Decumbentis based on Critic-G1 method combined with response surface method, and test the optimal proportion of processing conditions for vinegar-roasting rhizoma corydalis Decumbentis.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention provides a method for optimizing vinegar-roasting process of rhizoma corydalis Decumbentis based on combination of Critic-G1 method and response surface method, wherein the vinegar-roasting process of rhizoma corydalis Decumbentis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, each 80g, rice vinegar A20%, soaking time B1h, parching temperature C120 + -10 deg.C, and parching time D5min.
Preferably, the vinegar roasting process of corydalis amabilis comprises the following components in parts by weight: taking 5 parts of rhizoma corydalis Decumbentis, the amount of rice vinegar A20% -50%, soaking for 1h, parching at C90 + -10 deg.C for D5min.
Preferably, the vinegar roasting process of corydalis amabilis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B of 1 hr, 2 hr, 3 hr, 4 hr, 5 hr, parching temperature C120 + -10 deg.C, and parching time D5min.
Preferably, the vinegar roasting process of corydalis amabilis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B1 hr, parching temperature C90 + -10 deg.C-180 + -10 deg.C, and parching time D5min.
Preferably, the vinegar roasting process of corydalis amabilis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B1 hr, parching temperature C120 + -10 deg.C, and parching time D5min.
The invention also provides a preparation method for optimizing the vinegar roasting process of corydalis amabilis based on the combination of the Critic-G1 method and the response surface method, which specifically comprises the following steps:
s1, selecting factors of vinegar dosage A, soaking time B, frying temperature C and frying time D in the experiment;
s2, considering the influence of all factors on vinegar-roasted corydalis amabilis by taking the contents of 4 alkaloids, namely water, ash, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline as processing technology evaluation indexes, wherein each factor is selected from low, medium and high 3 levels which are respectively-1, 0 and 1;
s3, carrying out multiple secondary regression on each factor by using analysis of variance to obtain a regression equation Y which is 49.25+0.47A-2.40B-2.71C-3.57D +0.23AB +1.4C +1.62AD-7.77BC +11.56BD-1.06CD-1.59A2+8.81B2+6.69C2+4.58D 2;
s4, the analysis of variance of the response surface result is shown in Table 4, when P <0.01 is an extremely significant item, P <0.05 is a significant item, and it can be seen from Table 3 that among 4 factors considered in the vinegar roasting process, the soaking time B is an extremely significant item, the P values are respectively 0.007, the frying temperature C is a significant item, the P value is 0.0339, the vinegar amount and the frying time D are insignificant items, and P is respectively 0.5853 and 0.13, and the analysis of variance result shows that the regression equation P <0.05 obtained by fitting and the interaction between the B2 factors have an extremely significant influence on the linear effect of the comprehensive score (P <0.01), the C2 factor has a significant influence on the linear effect of the comprehensive score (P <0.05), and the interaction among AB, AC, BC and CD is not significant, which indicates that the interaction among the factors is not significant. The experimental model is remarkable in fitting (P <0.05), and the mismatching item P >0.05 shows that no mismatching exists between an actual measurement value and a predicted value, the experimental error is small, and the mathematical model has good predictability;
s5, according to test results, as shown in a figure 1-6, performing predictive analysis on a 2-item regression model to obtain that the optimal vinegar roasting process is-0.04, -1, 1-1, and combining feasibility of actual operation, the vinegar consumption of the corydalis vinegar roasting process is 29.9%, the soaking time B1h, the roasting temperature C170-190 ℃, the roasting time D5min, the comprehensive score is 92.98, a response surface graph can more visually reflect the influence of each variable on a response value, and a contour graph and a response surface 3D graph of the influence of interaction of each factor on Y are shown in figures 7-10.
Rhizoma corydalis Decumbentis, named as Chinese medicine, is dried tuber of corydalis Fushenensis of Papaveraceae, harvested in spring or early summer after emergence of seedlings, removed stem, leaf and fibrous root, washed, dried to have effects of promoting blood circulation and activating collaterals, promoting qi circulation and relieving pain, dispelling pathogenic wind and removing dampness, and can be used for treating apoplexy hemiplegia, headache, traumatic injury, rheumatalgia, lumbago and leg pain. For hypertension, it is combined with Xia Ku Cao and Gou Teng; if hemiplegia due to apoplexy and physical disability, it can be combined with Qiang Huo and Du Huo, and it is in the form of sphere-like, long round or irregular block, O.5-75 px long, O.5-62.5 px diameter, gray yellow, dark green or black brown surface, with nodular protrusion and unnoticeable fine wrinkles, blunt round top, visible stem scar, and yellowish punctate leaf scar and fibrous root scar around it. Hard, yellow or yellow cross section, granular or keratotic, and some with slight powder. Light smell, bitter taste.
The invention has the beneficial effects that: the key influence factors and range in the processing process are determined through a single-factor test, 4 factors including rice vinegar dosage A, infiltration time B, frying temperature C and frying time D are considered by combining with a response surface method test design, the contents of 4 alkaloids including water, ash, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline are used as measurement indexes, a weight coefficient is calculated by combining a CRITIC method with a G1 method, an OD value is calculated, and the response surface method is combined to preferably select a decumbent corydalis vinegar processing process, so that the decumbent corydalis vinegar processing process can be used for quality control of decumbent corydalis tuber medicinal materials.
Drawings
FIG. 1 is a diagram of a model predictive analysis of the type of the present invention;
FIG. 2 is a diagram of a two-class model predictive analysis of the present invention;
FIG. 3 is a diagram of the predictive analysis of three classes of models in accordance with the present invention;
FIG. 4 is a diagram of a four-class model predictive analysis of the present invention;
FIG. 5 is a diagram of a five-class model predictive analysis of the present invention;
FIG. 6 is a diagram of a six-class model predictive analysis of the present invention;
FIG. 7 is a graph showing the effect of vinegar usage on target ingredient content according to the present invention;
FIG. 8 is a graph showing the effect of soaking time on the content of index components in accordance with the present invention;
FIG. 9 is a graph showing the influence of frying temperature on the contents of index components in accordance with the present invention;
FIG. 10 is a graph showing the effect of stir-frying time on the contents of index components in accordance with the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
The preparation method based on the combination of the Critic-G1 method and the response surface method and preferably selecting the vinegar roasting process of corydalis amabilis comprises the following specific steps:
weighting the component amount of vinegar-fried corydalis amabilis by using a CRITIC method, and using the weighted component amount as an evaluation index of the vinegar-fried corydalis amabilis, firstly, standardizing data, wherein the corydalis amabilis contains toxic components of bicuculline, and the lower the content is, the better the content is, the table 2 shows
TABLE 2
Standardizing the content data of extract, protopine, palmatine hydrochloride and tetrahydropalmatine [ index component ═ (measured value-minimum value)/(maximum value-minimum value ], and standardizing the content data of water, ash and bicuculline [ index component ═ (maximum value-measured value)/(maximum value-minimum value ] (1), and then processing according to the standard
Where σ i is the standard deviation of each column index after normalization
And obtaining a determined correlation coefficient matrix (A) which shows that the comparison between every two components is positive correlation, and finally obtaining the weight coefficients of moisture, ash content, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline of the vinegar-roasted corydalis amabilis which are 0.1338, 0.0993, 0.1228, 0.1759, 0.1679, 0.1332 and 0.1672 respectively.
Example 2
The preparation method based on the combination of the Critic-G1 method and the response surface method and preferably selecting the vinegar roasting process of corydalis amabilis comprises the following specific steps:
G1[13-15]the method is an improved version of an analytic hierarchy process, the calculation method is simple, and an evaluation method without consistency check is adopted in the evaluation method, the content of water, ash, extract and index components is taken as weight indexes to be quantized, namely 7 indexes are divided into 6 layers, and according to the strength of the pharmacological action of the components in corydalis amabilis and factors influencing the main pharmacological components of the components, the important sequence of the indexes is determined to be protopine in the first step>Palmatine hydrochloride ═ tetrahydropalmatine>Bicumolaline base>Extract of plant>Ash content>Moisture, second step of assigning values according to the formula (2) and the degree of importance between the indices, Table 3
TABLE 3
TABLE 4
The weight evaluation scale of each index is determined, wherein r2 is 1.2r3 is 1, r4 is 1.1, r5 is 1.3, r6 is 1.1r7 is 1.1, the weight coefficient (wg) of each index is obtained by the formula (3) and the formula (4), and finally, according to the experimental data of the vinegar roasting process, the weight coefficients of moisture, ash, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline are respectively 0.0957, 0.1056, 0.1162, 0.19873, 0.1662, 0.1662 and 0.1511.
rk＝wk-1/wk,k＝m,m-1,......2 (2)
Wk-1＝rk*wk,k＝m,m-1,......2 (4)
3.3G 1-Critic hybrid weighting method the subjective weight obtained by the G1 method was Wsj, the objective weight obtained by the Critic method was Woj, and the overall weight of the evaluation index Xj was obtained as
In the formula WoiWsiObjective weight of the jj-th index; in the formula Woi-objective weight of the ji index; in the formula WsjAnd (4) subjective weighting of the jth index, and finally calculating the weighting coefficients of water, ash, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline to be 0.08661, 0.0710, 0.0966, 0.2364, 0.1888, 0.1498 and 0.1710 respectively.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The optimal vinegar roasting process of the corydalis amabilis based on the combination of the Critic-G1 method and the response surface method is characterized by comprising the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, each 80g, rice vinegar A20%, soaking time B1h, parching temperature C120 + -10 deg.C, and parching time D5min.
2. The Critic-G1-based method combined with response surface method for optimizing vinegar-fried rhizoma corydalis Decumbentis as claimed in claim 1, wherein the vinegar-fried rhizoma corydalis Decumbentis comprises the following components in parts by weight: taking 5 parts of rhizoma corydalis Decumbentis, the amount of rice vinegar A20% -50%, soaking for 1h, parching at C90 + -10 deg.C for D5min.
3. The Critic-G1-based method combined with response surface method for optimizing vinegar-fried rhizoma corydalis Decumbentis as claimed in claim 1, wherein the vinegar-fried rhizoma corydalis Decumbentis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B of 1 hr, 2 hr, 3 hr, 4 hr, 5 hr, parching temperature C120 + -10 deg.C, and parching time D5min.
4. The Critic-G1-based method combined with response surface method for optimizing vinegar-fried rhizoma corydalis Decumbentis as claimed in claim 1, wherein the vinegar-fried rhizoma corydalis Decumbentis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B1 hr, parching temperature C90 + -10 deg.C-180 + -10 deg.C, and parching time D5min.
5. The Critic-G1-based method combined with response surface method for optimizing vinegar-fried rhizoma corydalis Decumbentis as claimed in claim 1, wherein the vinegar-fried rhizoma corydalis Decumbentis comprises the following components in parts by weight: rhizoma corydalis Decumbentis 5 parts, rice vinegar A20%, soaking time B1 hr, parching temperature C120 + -10 deg.C, and parching time D5min.
6. The preparation method based on the Critic-G1 method combined with the response surface method, preferably the vinegar-fried decumbent corydalis tuber process, as claimed in any one of claims 1 to 5, which comprises the following steps:
s1, selecting factors of rice vinegar dosage A, soaking time B, frying temperature C and frying time D in the experiment;
s2, considering the influence of all factors on vinegar-roasted corydalis amabilis by taking the contents of 4 alkaloids, namely water, ash, extract, protopine, palmatine hydrochloride, tetrahydropalmatine and bicuculline as processing technology evaluation indexes, wherein each factor is selected from low, medium and high 3 levels which are respectively-1, 0 and 1;
s3, performing multivariate secondary regression on all factors by using analysis of variance to obtain a regression equation Y =49.25+0.47A-2.40B-2.71C-3.57D +0.23AB +1.4C +1.62AD-7.77BC +11.56BD-1.06CD-1.59A2+8.81B2+6.69C2+4.58D 2;
s4, the analysis of variance of the response surface result is shown in Table 4, when P <0.01 is an extremely significant item, P <0.05 is a significant item, and it can be seen from Table 3 that among 4 factors considered in the vinegar roasting process, the soaking time B is an extremely significant item, the P values are respectively 0.007, the frying temperature C is a significant item, the P value is 0.0339, the vinegar amount and the frying time D are insignificant items, and P is respectively 0.5853 and 0.13, the analysis of variance result shows that the regression equation P <0.05 obtained by fitting and the interaction between the factors P <0.05 and B2 have an extremely significant influence on the linear effect of the comprehensive score (P <0.01), the C2 factor has a significant influence on the linear effect of the comprehensive score (P <0.05), AB, AC, BC and CD are not significant, which indicates that the interaction among the factors is not significant,
the experimental model is remarkable in fitting (P <0.05), and the mismatching item P >0.05 shows that no mismatching exists between an actual measurement value and a predicted value, the experimental error is small, and the mathematical model has good predictability;
s5, according to test results, as shown in a figure 1-6, performing predictive analysis on a 2-item regression model to obtain that the optimal vinegar roasting process is-0.04, -1, 1-1, and combining feasibility of actual operation, the vinegar consumption of the corydalis vinegar roasting process is 29.9%, the soaking time B1h, the roasting temperature C170-190 ℃, the roasting time D5min, the comprehensive score is 92.98, a response surface graph can more visually reflect the influence of each variable on a response value, and a contour graph and a response surface 3D graph of the influence of interaction of each factor on Y are shown in figure 1.
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