Comprehensive Quality Evaluation of Astragali Radix Processed by Different Methods Based on Entropy Weight TOPSIS Model
WU Hong-wei1,2, LI Dong-hui1,2, ZHANG Yu-gui1,2, ZHANG Shu-juan1,2, SI Xin-lei1,2, BIAN Tian-tian1,2, LI Yue-feng1,2*
1. College of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China;
2. Key Laboratory of Standard and Quality of Chinese Medicine Research of Gansu, Lanzhou 730000, China
目的 采用熵权TOPSIS法(technique for order preference by similarity to ideal solution),评价不同产地加工方式对黄芪药材质量的影响,为黄芪药材产地加工工艺提供指导。方法 通过趁鲜切制、晾晒至不同含水量(60%、50%、40%、30%、20%)、不同“发汗”时长(发汗0、1、2、3、4 d)、不同“揉搓”次数(揉搓0、1、2、3、4次)、切制及干燥等加工方式对黄芪药材进行产地加工,得到黄芪饮片。以黄芪甲苷、毛蕊异黄酮葡萄糖苷、芒柄花苷、毛蕊异黄酮、总黄酮、总多糖及水溶性浸出物为考察指标,通过熵权TOPSIS法对所得指标成分数据进行分析,优选出黄芪药材最佳产地加工工艺。结果 不同产地加工方法对黄芪药材指标性成分含量具有一定影响。其中,最佳含水量为50%,发汗最佳时长为2 d,揉搓最佳次数为2次。结论 黄芪药材最佳产地加工工艺为:含水量为50%,发汗2 d,揉搓2次。
OBJECTIVE To evaluate the influence of different processing METHODS on the quality of Astragali Radix by using the entropy weight technique for order preference by similarity to ideal solution(TOPSIS) method, and provide guidance for the processing METHODS of Astragali Radix in the origin. METHODS The origin processing of Astragali Radix was conducted by fresh-cutting, drying to different water contents (60%, 50%, 40%, 30%, 20%), different " diaphoretic " days(diaphoretic 0,1,2,3,4 d), different "kneading" times (kneading 0,1,2,3,4 times), cutting, drying, etc. to obtain Astragali Radix decoction pieces. With astragaloside IV, campanulin, ononin, calycosin, total flavonoids, total polysaccharides and water-soluble extracts as the investigation indexes, and the component data of the obtained indexes were analyzed by entropy weight TOPSIS method, to optimize the processing technology for Astragali Radix from the optimal origin. RESULTS The processing METHODS from different origins had certain influence on the content of index components of Astragali Radix. Among them, the optimal water content was 50%, the optimal duration of diaphoretic days was 2 d, and the optimal number of kneading times was two. CONCLUSION The optimal processing technology of Astragali Radix from the origin was as followswater content 50%, sweating for 2 d, and kneading twice.
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2021, Vol. 56 
