正交试验优选知母酒制工艺

目的：优选酒制知母的炮制工艺，确定其工艺参数。方法：以知母皂苷BⅡ和芒果苷含量为考察指标，选取黄酒用量、焖制时间、炒制温度和炒制时间4个因素，应用L₉（3⁴）正交设计表，采用方差分析对知母的酒制工艺优选。知母皂苷BⅡ色谱分离条件：色谱柱为CAPCELL PAK C₁₈（5 μm，4.6 mm×250 mm），乙腈-水（25：75）为流动相，流速1.0 mL·min^-1；芒果苷的色谱分离条件：色谱柱为Waters Symmetry C₁₈（5 μm，4.6 mm×150 mm），乙腈-0.2%乙酸溶液（15：85）为流动相，流速1.0 mL·min^-1，检测波长258 nm。结果：最佳炮制工艺参数：黄酒用量15 g，焖制时间90 min，炒制温度190℃，炒制时间25 min。结论：优选的炮制工艺稳定可行，为酒制知母提供实验基础。

Objective: To optimize the processing technology of wine roasted Anemarrhena for the optimum process. Methods: The contents of timosaponin BⅡ and mangiferin were selected as quality index. The wine volume,the moistening time,the processing time,and processing temperature were optimized as influencing factors by L₉(3⁴) orthogonal design experiments. The chromatographic conditions for timosaponin BⅡ were as follows:a CAPCELL PAK C₁₈ column(5 μm,4.6 mm×250 mm) was used at 30℃with the mobile phase of acetonitrile-water(25:75) at a flow rate of 1.0 mL·min^-1. The chromatographic conditions for mangiferin were as follows:The separation was performed on a Waters Symmetry C₁₈(5 μm,4.6 mm×150 mm) column at 30℃with the mobile phase of acetonitrile-0.2% acetic acid solution(15:85). The elution was set at a flow rate of 1.0 mL·min^-1 and the detection wavelength was set at 285 nm. Results: The best processing conditions were as follows:100 g Anemarrhena adding amount of 15 g yellow rice wine was mixed thoroughly and was placed for 90 min,then carbonized by stir-frying at 190℃ for 25 min.Conclusion: This optimized processing technology is stable and feasible,and can provide experiment basis for wine roasted Anemarrhena.