中文摘要：

目的：利用星点设计-效应面法优化槟榔炒焦炮制工艺,为焦槟榔的规范化生产提供科学依据。方法：采用滚筒式炒药机,以炮制温度、炮制时间、炒药机转速为自变量,以色差值、pH值、槟榔次碱含量、去甲槟榔次碱含量、槟榔碱含量、去甲槟榔碱含量的总评＂归一值＂为评价指标,对自变量各水平进行多元线性回归和二项式拟合,用效应面法筛选最佳炮制工艺,并进行预测分析。结果：二项式拟合复合相关系数较高,r=0.8445,最佳工艺为炮制温度206℃,炮制时间6 min,炒药机转速45 r/min。最佳工艺制备的焦槟榔的总评＂归—值＂为0.7370,与理论预测值的偏差为1.21%。结论：利用星点设计-效应面法优化槟榔炒焦炮制工艺,方法简便,预测性良好,可用于焦槟榔的规范化生产。

英文摘要：

Objective：To optimize the processing technology of scorched Areca Seed with the central composite design and re- sponse surface methodology, and to provide the basis for normalized production of scorched Areca Seed. Methods ： Stir-baking processing technology was adopted with processing temperature, processing time, stir-baking machine speed as independent variables, and color difference value,pH,content of arecaidine and guvacine and arecoline and guavacoline judge desirability as the evaluation index, the levels of the independent variable for multiple linear regression and binomial fitting, by using the response surface method to screen the best processing technology, and forecasting analysis. Results： The regression coefficient of the nonlinear estimation was higher than 0. 8445. The best processing technology was as follows ： processing temperature 206 ~, processing time 6 min, stir-baking machine speed 45 r/min. Scorched Areca Seed prepared according to the optimum experimental conditions resulted in an overall desirability of 0. 7370. The bias between observed and predicted values of the overall desirability of the optimum formulation was 1.21%. Conclusion： Central composite design and response surface methodology can be used to optimize the processing technology of scorched Areca Seed, and it is simple and has good prediction, which can he used in normalized production of scorched Areca Seed.