目的 优选酒黄连的最佳炮制工艺。方法 以小檗碱等4种生物碱含量之和、醇浸膏得率、外观性状为评价指标，采用Box-Behnken设计-效应面法考察黄酒用量、闷润时间、炒制温度、炒制时间对其质量的影响，优选酒黄连的炮制工艺参数。结果 黄连最佳酒炙工艺为黄酒用量12 g（药材与黄酒用量比为1：12），闷润时间75 min，炒制温度100 ℃，炒制时间为7 min。结论 优选的酒黄连炮制工艺合理可行，可制备出质量可控的酒黄连饮片。

Objective To optimize the processing technology for prepared Coptidis Rhizoma with vino. Methods The contents of berberine, epiberberine, coptisine, palmatine, extraction rate, and appearance in the rhizomes of Coptis chinensis were determined and were used as the investigative indexes to optimize the processing technology for prepared Coptidis Rhizoma with vino by Box-Behnken design-response surface method. The effect of wine amount, stuffy embellish time, stir-frying temperature, and stir-frying time on the quality of prepared Coptidis Rhizoma with vino was investigated to.optimize the processing technology parameters of prepared Coptidis Rhizoma with vino. Results The optimal parameters were as follows: using 120% wine (g/g), moistening for 75 min, and stir-baked 12 min at 100℃. Conclusion The processing technology for prepared Coptidis Rhizoma with vino is feasible, it could provide the experimental basis for the standardization for processing technology of prepared Coptidis Rhizoma with vino.

湖南省科技厅重点项目（2012TF1005）