目的 優(yōu)選酒柴胡炮制工藝,探究柴胡酒炙過(guò)程中外觀顏色與有效成分動(dòng)態(tài)變化關(guān)聯(lián)性,為酒柴胡的規(guī)范化生產(chǎn)提供參考依據(jù)。方法 以外觀性狀、柴胡皂苷a(saikosaponin a,SSa)、柴胡皂苷b₁(saikosaponin b₁,SSb₁)、柴胡皂苷b₂(saikosaponin b₂,SSb₂)、柴胡皂苷c(saikosaponin c,SSc)、柴胡皂苷d(saikosaponin d,SSd)、醇溶性浸出物含量為評(píng)價(jià)指標(biāo),對(duì)炮制過(guò)程中的悶潤(rùn)時(shí)間、黃酒用量、炮制溫度、炮制時(shí)間進(jìn)行考察,采用AHP-CRITIC綜合賦權(quán)法確定各評(píng)價(jià)指標(biāo)權(quán)重系數(shù),聯(lián)合單因素實(shí)驗(yàn)與Box-Behnken設(shè)計(jì)-響應(yīng)面法(Box-Behnken design-response surface method,BBD-RSM)優(yōu)選酒柴胡最佳炮制工藝。采用電子眼測(cè)定柴胡酒炙后的色度值,運(yùn)用SPSS AU軟件進(jìn)行指標(biāo)成分含量與色度值的相關(guān)分析。結(jié)果 AHP-CRITIC綜合賦權(quán)法確定外觀性狀、SSa、SSb₁、SSb₂、SSc、SSd、醇溶性浸出物的綜合權(quán)重系數(shù)分別為0.574 7、0.084 3、0.079 1、0.083 5、0.041 2、0.086 7、0.050 6,響應(yīng)面法優(yōu)化酒柴胡最佳炮制工藝是黃酒用量為22%,炒制溫度為140 ℃,炒制時(shí)間為14 min?；貧w分析可知,色度值可在一定程度上預(yù)測(cè)柴胡皂苷含量;L^*越高,a^*、b^*值越低,SSa、SSc、SSd的含量越高,SSb₁、SSb₂含量越低。結(jié)論 優(yōu)選的酒柴胡炮制工藝科學(xué)合理、簡(jiǎn)單可行,炮制過(guò)程中化學(xué)成分的變化與顏色具有顯著相關(guān)性,可為柴胡酒炙工藝終點(diǎn)量化、化學(xué)成分的動(dòng)態(tài)檢測(cè)及質(zhì)量評(píng)價(jià)提供參考。

Objective To optimize the processing technology of wine-fried Chaihu (Bupleuri Radix), and to explore the correlation between the appearance color and the dynamic change of active ingredients in the process of wine-fried Bupleuri Radix, so as to provide reference for the standardized production of wine-fried Bupleuri Radix. Methods The appearance, saikosaponin a (SSa), saikosaponin b₁ (SSb₁), saikosaponin b₂ (SSb₂), saikosaponin c (SSc), saikosaponin d (SSd) and alcohol extract were used as evaluation indexes to investigate the moistening time, yellow rice wine dosage, processing temperature and processing time in the processing process. The AHP-CRITIC comprehensive weighting method was used to determine the weight coefficient of each evaluation index. The single factor experiment and Box-Behnken design-response surface method (BBD-RSM) were used to optimize the best processing technology of Bupleuri Radix. The electronic eye was used to determine the color value of Bupleuri Radix after stir-frying with wine, and SPSS AU software was used to analyze the correlation between the content of index components and the chroma value. Results The comprehensive weight coefficients of appearance traits, SSa, SSb₁, SSb₂, SSc, SSd and alcohol extract were determined by AHP-CRITIC comprehensive weighting method to be 0.574 7, 0.084 3, 0.079 1, 0.083 5, 0.041 2, 0.086 7 and 0.050 6, respectively. The optimal processing technology of wine-fried Bupleuri Radix optimized by response surface method was that the amount of yellow wine was 22%, the frying temperature was 140 ℃, and the frying time was 14 min. Regression analysis showed that the color value could predict the content of saikosaponin to a certain extent. The higher the L^*, the lower the a^* and b^* values, the higher the content of SSa, SSc, SSd, and the lower the content of SSb₁, SSb₂. Conclusion The optimized processing technology of wine-fried Bupleuri Radix is scientific, reasonable, simple and feasible. The change of chemical components in the processing process has a significant correlation with the color, which can provide reference for the end point quantification, dynamic detection of chemical components and quality evaluation of wine-fried Bupleuri Radix technology.

R283.6

國(guó)家中醫(yī)藥管理局司便函（國(guó)中醫(yī)藥科技中藥便函[2022]59號(hào)）；國(guó)家中醫(yī)藥管理局科技司項(xiàng)目（GZY-KJS-2022-057）；中央高校基本科研業(yè)務(wù)費(fèi)專(zhuān)項(xiàng)（2023-JYB-KYPT-18）；中央高水平中醫(yī)醫(yī)院臨床科研業(yè)務(wù)費(fèi)資助（DFRCGC-2024YXRC-001）；曹俊嶺全國(guó)老藥工傳承工作室建設(shè)項(xiàng)目（國(guó)中醫(yī)藥人教函2024-255）；曹俊嶺臨方炮制中醫(yī)藥傳統(tǒng)技能傳承工作室（2025-JNZZS-13）