万丹娜 饶倩如 俞梦莹 刘荣华 权赫秀 杨明 邵峰

    摘 要 目的：优化山楂的醇沉工艺，为含山楂制剂生产过程中的质量控制提供参考。方法：通过Plackett-Burman设计考察搅拌速度、加醇速度、醇沉时间、加入乙醇体积分数、醇料比、醇沉前浓缩液密度和静置温度等工艺参数对山楂总黄酮保留率的影响，然后采用Box-Behnken响应面法对关键工艺参数进行优化，并进行验证试验。结果：山楂醇沉关键工艺参数最优值为醇沉前浓缩液密度1.04 g/mL、醇料比2.86 ∶ 1(mL/g)、搅拌速度185 r/min。经验证，最优工艺参数下山楂总黄酮平均保留率为89.74%(n=3)，与预测值91.40%的相对误差为1.85%。结论：运用Box-Behnken响应面法优化了山楂的醇沉工艺，该法简单、可行。

    关键词 山楂；醇沉工艺；总黄酮；Plackett -Burman设计；Box-Behnken响应面法

    ABSTRACT OBJECTIVE： To optimize the ethanol precipitation technology of Crataegus pinnatifida and provide reference for the production process control of C. pinnatifida preparation. METHODS： Plackett-Burman design was used to investigate the effects of technology parameters on retention rate of total flavonoids of C. pinnatifida， such as stirring speed， flow speed of ethanol， ethanol precipitation time， ethanol volume fraction， ethanol-solid ratio， density of concentration liquid before ethanol precipitation and static temperature. Box-Behnken response surface methodology was used to optimize critical technology parameters， and validation test was also conducted. RESULTS： The optimal key parameters for ethanol precipitation technology of C. pinnatifida included density of concentration liquid before ethanol precipitation 1.04 g/mL ......