目的 比较多花黄精不同炮制品的质量差异，为多花黄精炮制工艺参数优选提供依据。方法 分别使用质构仪、色差仪测定多花黄精炮制品的物性值和颜色值，对不同炮制品中内在指标多糖、还原糖、皂苷、黄酮、蛋白质、脂肪、纤维素进行测定，然后采用ABTS、DPPH、α-葡萄糖苷酶和胰脂肪酶体外模型评价不同炮制品的生物活性，通过线性回归、相关性分析、熵权法和灰色关联度分析，探究炮制次数–化学成分–质构特性–生物活性的相关性，评价不同炮制次数对多花黄精质量的影响。结果 随着炮制次数的增加，多糖、还原糖、皂苷、黄酮、蛋白质、脂肪、纤维素质量分数发生显著变化，质构特性和活性也变化明显；内在指标质量分数变化与色度值呈线性相关；皮尔森相关性分析发现内在指标质量分数变化与质构特性呈一定相关性；熵权法分析发现多糖所占权重最高，达22.53%。灰色关联分析得出多花黄精炮制4～6次灰色关联度相对最高，其中炮制4次品质最好。结论 多花黄精炮制前后内在指标成分质量分数变化与色度值、质构特性、生物活性存在相关性，综合优选出多花黄精炮制4次最佳。

Objective To compare the quality differences of Polygonatum cyrtonema Hua processed products and provide a basis for optimizing the processing parameters of P. cyrtonema Hua. Methods The physical properties and color values of P. cyrtonema Hua processed products were determined by texture meter and colorimeter, respectively. The content of intrinsic indexes such as polysaccharides, reducing sugars, saponins, flavonoids, proteins, fats, cellulose in different processed products were determined. Then ABTS, DPPH, α-glucosidase and pancreatic lipase in vitro models were used to evaluate the bioactivity of different processed products. Linear regression, correlation analysis, entropy weight method and gray correlation analysis were used to explore the correlation between the numbers of concoctions-chemical composition- textural properties-biological activity. The effect of different processing times on the quality of P. cyrtonema Hua processed products were evaluated. Results With the increase in the processing times, the contents of polysaccharides, reducing sugars, saponins, flavonoids, proteins, fats, cellulose changed significantly. The textural properties and activities also varied significantly. Changes in the content of intrinsic indexes were linearly correlated with colorimetric values. Pearson's correlation analysis revealed that changes in the content of intrinsic indexes were correlated with textural properties. The entropy weight method analysis revealed that polysaccharides had the highest weight of 22.53%. Gray correlation analysis yielded the relatively highest gray correlation for P. cyrtonema Hua concocted 4 — 6 times, of which concocted 4 times had the best quality. Conclusion Changes in the content of intrinsic index components in P. cyrtonema Hua before and after processing are correlated with the chromaticity value, textural and structural properties, and biological activity. The optimal four processing times for P. cyrtonema Hua are comprehensively selected.

R285.5;R286.02

安徽省自然科学基金面上项目（2308085MH301）；安徽省中药资源保护与持续利用工程实验室开放课题（TCMRPSU-2022-01)；皖西学院高层次人才基金项目（WGKQ2022074）