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Methods Thermal analysis techniques were employed to analyze the pyrolysis characteristics of maiya (Hordei Fructus Germinatus , HFG) and its active components, determining the appropriate temperature range for charring. Using 5-hydroxymethylfurfural (5-HMF) content, total flavonoids content, and appearance trait scores as evaluation indicators, the AHP-CRITIC weight analysis was applied to establish the weight of each indicator. Response surface methodology was utilized to optimize processing parameters such as temperature and duration. A multifactorial composite method was used to establish an FD mouse model. Intestinal propulsion rate, gastric emptying rate, and gastrointestinal hormone (motilin, gastrin) levels were measured to compare the pharmacological differences between optimized CHFG and raw HFG. Results Thermal analysis identified the optimal charring temperature window for HFG as 217.7—286.3 ℃. Response surface optimization yielded the best processing parameters: 270.00 ℃ for 20.00 min. Pharmacological experiments demonstrated that the high-dose CHFG group significantly improved intestinal propulsion rate (P < 0.05), gastric emptying rate (P < 0.05), and serum motilin (P < 0.05) and gastrin (P < 0.05) levels in FD mice. Conclusion The AHP-CRITIC weighting method combined with thermal analysis technology successfully optimized the processing of CHFG. The optimized CHFG significantly enhanced gastrointestinal motility in FD mice, providing methodological references for the quantification and standardization of fire control in traditional Chinese medicine processing., authors=DONG Hongling, PEI Ke, MENG Xianglong, JIAN Tiandong, ZHANG Shuosheng, authorsList=DONG Hongling, PEI Ke, MENG Xianglong, JIAN Tiandong, ZHANG Shuosheng, authorCompany=null, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1304414863619548101, articleId=1304414863372084164, tenantId=1146029695717560320, journalId=1302319053441957962, language=CN, title=基于AHP-CRITIC权重分析法和热分析技术的焦麦芽炮制工艺优化及其对功能性消化不良小鼠胃肠动力的影响, columnId=1304140189132149234, journalTitle=中草药, columnName=药剂与工艺, runingTitle=null, highlight=null, articleAbstract=目的 优化焦麦芽的炮制工艺，并探究其对功能性消化不良（functional dyspepsia，FD）小鼠胃肠动力的增效作用及其机制。方法 采用热分析技术分析麦芽及其有效成分的热解特性，确定其适宜的炒焦温度范围；以5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、总黄酮含量结合外观性状评分为评价指标，采用AHP-CRITIC权重分析法确立各指标权重，并运用响应面法优化炒制温度与炒制时间等工艺参数；通过多因素复合法建立FD小鼠模型，以小肠推进率、胃排空率及胃肠激素（胃动素和胃泌素）水平为考察指标，比较优化工艺所得焦麦芽与麦芽的药效差异。结果 热分析确定麦芽炒焦的适宜温度为217.7～286.3 ℃；响应面法优化得到的麦芽炒焦最佳工艺为270.00℃炒制20.00 min；药效实验表明，焦麦芽高剂量组能显著提高FD小鼠的小肠推进率（P ＜0.05）及胃排空率（P ＜0.05），并显著提升血清胃动素（P ＜0.05）和胃泌素（P ＜0.05）水平。结论 运用AHP-CRITIC权重分析法以及热分析技术对焦麦芽的炮制工艺进行了优化，经工艺优化后的焦麦芽可显著改善FD小鼠的胃肠动力，为焦麦芽等炒焦类中药炮制火候量化提供了方法学参考。, authors=董虹玲1,2,3,4 , 裴科1,2,3,4 , 孟祥龙1,2,3,4 , 蹇天栋1 , 张朔生1,2,3,4 , authorsList=董虹玲, 裴科, 孟祥龙, 蹇天栋, 张朔生, authorCompany=1 山西中医药大学中药与食品工程学院, 山西 晋中 030619; Hordei Fructus Germinatus ), Keyword(id=1304414866106770385, tenantId=1146029695717560320, journalId=1302319053441957962, 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detailUrlEn=https://castjournals.cast.org.cn/joweb/zcy/EN/10.7501/j.issn.0253-2670.2026.06.008, pdfUrlCn=https://castjournals.cast.org.cn/joweb/zcy/CN/PDF/10.7501/j.issn.0253-2670.2026.06.008, pdfUrlEn=https://castjournals.cast.org.cn/joweb/zcy/EN/PDF/10.7501/j.issn.0253-2670.2026.06.008, aliStartDate=null, aliEndDate=null, collectionFlag=false, citedCount=null, citedUrl=null, previewStatus=0, delFlag=0, hasFullText=0, orderTime=1788926338284, fullTextJson=null, articleText=null, reference=陈旻湖, 方秀才, 侯晓华, 等. 2022中国功能性消化不良诊治专家共识[J]. 胃肠病学, 2023, 28(8): 467-481.et al . Novel concepts in the pathophysiology and treatment of functional dyspepsia[J]. Gut , 2020, 69(3): 591-600.
中草药
|药剂与工艺
2026
, 57
(6) :
2086
-2097
基于AHP-CRITIC权重分析法和热分析技术的焦麦芽炮制工艺优化及其对功能性消化不良小鼠胃肠动力的影响
全屏
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董虹玲, 裴科, 孟祥龙, 蹇天栋, 张朔生
作者信息
作者简介:
董虹玲: 董虹玲,讲师,主要从事中药炮制现代研究、中药物质基础研究。E-mail:57198450@163.com
Optimization of processing process of charred Hordei Fructus Germinatus and its effect on gastrointestinal motility in mice with functional dyspepsia based on AHP-CRITIC weight analysis and thermal analysis technology
DONG Hongling, PEI Ke, MENG Xianglong, JIAN Tiandong, ZHANG Shuosheng
Affiliations
doi: 10.7501/j.issn.0253-2670.2026.06.008
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目的 优化焦麦芽的炮制工艺，并探究其对功能性消化不良（functional dyspepsia，FD）小鼠胃肠动力的增效作用及其机制。方法 采用热分析技术分析麦芽及其有效成分的热解特性，确定其适宜的炒焦温度范围；以5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、总黄酮含量结合外观性状评分为评价指标，采用AHP-CRITIC权重分析法确立各指标权重，并运用响应面法优化炒制温度与炒制时间等工艺参数；通过多因素复合法建立FD小鼠模型，以小肠推进率、胃排空率及胃肠激素（胃动素和胃泌素）水平为考察指标，比较优化工艺所得焦麦芽与麦芽的药效差异。结果 热分析确定麦芽炒焦的适宜温度为217.7～286.3 ℃；响应面法优化得到的麦芽炒焦最佳工艺为270.00℃炒制20.00 min；药效实验表明，焦麦芽高剂量组能显著提高FD小鼠的小肠推进率（P ＜0.05）及胃排空率（P ＜0.05），并显著提升血清胃动素（P ＜0.05）和胃泌素（P ＜0.05）水平。结论 运用AHP-CRITIC权重分析法以及热分析技术对焦麦芽的炮制工艺进行了优化，经工艺优化后的焦麦芽可显著改善FD小鼠的胃肠动力，为焦麦芽等炒焦类中药炮制火候量化提供了方法学参考。
AHP-CRITIC权重分析法
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热分析技术
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焦麦芽
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炮制工艺
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功能性消化不良
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5-羟甲基糠醛
Objective To optimize the processing technology of Jiaomaya (charred Hordei Fructus Germinatus , CHFG) and investigate its synergistic effects and mechanisms on intestinal motility in functional dyspepsia (FD) mice. Methods Thermal analysis techniques were employed to analyze the pyrolysis characteristics of maiya (Hordei Fructus Germinatus , HFG) and its active components, determining the appropriate temperature range for charring. Using 5-hydroxymethylfurfural (5-HMF) content, total flavonoids content, and appearance trait scores as evaluation indicators, the AHP-CRITIC weight analysis was applied to establish the weight of each indicator. Response surface methodology was utilized to optimize processing parameters such as temperature and duration. A multifactorial composite method was used to establish an FD mouse model. Intestinal propulsion rate, gastric emptying rate, and gastrointestinal hormone (motilin, gastrin) levels were measured to compare the pharmacological differences between optimized CHFG and raw HFG. Results Thermal analysis identified the optimal charring temperature window for HFG as 217.7—286.3 ℃. Response surface optimization yielded the best processing parameters: 270.00 ℃ for 20.00 min. Pharmacological experiments demonstrated that the high-dose CHFG group significantly improved intestinal propulsion rate (P < 0.05), gastric emptying rate (P < 0.05), and serum motilin (P < 0.05) and gastrin (P < 0.05) levels in FD mice. Conclusion The AHP-CRITIC weighting method combined with thermal analysis technology successfully optimized the processing of CHFG. The optimized CHFG significantly enhanced gastrointestinal motility in FD mice, providing methodological references for the quantification and standardization of fire control in traditional Chinese medicine processing.
AHP-CRITIC weight analysis
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thermal analysis techniques
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charred Hordei Fructus Germinatus
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processing technology
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functional dyspepsia
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5-hydroxymethylfurfural
董虹玲, 裴科, 孟祥龙, 蹇天栋, 张朔生.
基于AHP-CRITIC权重分析法和热分析技术的焦麦芽炮制工艺优化及其对功能性消化不良小鼠胃肠动力的影响.
中草药,
2026
, 57
(6)
: 2086
-2097
.
DOI: 10.7501/j.issn.0253-2670.2026.06.008
DONG Hongling, PEI Ke, MENG Xianglong, JIAN Tiandong, ZHANG Shuosheng.
Optimization of processing process of charred Hordei Fructus Germinatus and its effect on gastrointestinal motility in mice with functional dyspepsia based on AHP-CRITIC weight analysis and thermal analysis technology[J].
Chinese Traditional and Herbal Drugs ,
2026
, 57
(6)
: 2086
-2097
.
DOI: 10.7501/j.issn.0253-2670.2026.06.008
山西省中医药科技创新工程项目：山西道地药材炮制“火力/火候”客观化表征与饮片药性变化相关行研究及应用示范 (CZ2023041_019); 太原市揭榜挂帅项目“山西道地中药饮片质量提升关键技术研究及产业化” (2023048); 中药炮制技术传承基地建设项目 (CZ2023016); 山西中医药大学科技创新团队项目 (2022TD1014); 山西省平台基础与人才专项 (202304051001044); 阳泉市农业农村局项 (SZY-YQZX-2019004)
参考文献
引证文献
陈旻湖, 方秀才, 侯晓华, 等. 2022中国功能性消化不良诊治专家共识[J]. 胃肠病学, 2023, 28(8): 467-481.et al . Novel concepts in the pathophysiology and treatment of functional dyspepsia[J]. Gut , 2020, 69(3): 591-600.
2026年第57卷第6期
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doi: 10.7501/j.issn.0253-2670.2026.06.008
接收时间：2025-09-25
首发时间：2026-09-09
https://castjournals.cast.org.cn/joweb/zcy/CN/10.7501/j.issn.0253-2670.2026.06.008
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2种不同金属材料的力学参数
科 属数 种数 占总种数比例 属 种数 占总种数比例 鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78 小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39 多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39 红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87 小菇属 Mycena 11 5.26 光柄菇属 Pluteus 5 2.39 红菇属 Russula 17 8.13 栓菌属 Trametes 5 2.39
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