目的 优选建昌帮炮制辅料蜜炙谷糠（蜜糠）的最佳制备工艺。方法 以总黄酮、阿魏酸、醇浸出物、水浸出物、水分量及外观性状为指标，采用L₉(3⁴) 正交试验考察加蜜量、加水量、炒制时间和温度对蜜糠制备工艺的影响，确定最佳制备工艺。结果 蜜糠最佳制备工艺为加谷糠量30%的蜜，加蜜量50%的水，在90 ℃下炒制120 s。结论 优选的蜜糠制备工艺切实可行，为建昌帮炮制辅料蜜糠质量标准的制定奠定基础。

Objective To optimize the best preparation technology for Jianchang Band processing adjuvant—honey rice chaff. Methods With the total flavonoids, ferulic acid, alcohol extracts, water extracts, appearance, and moisture as evaluation indexes, the L₉(3⁴) orthogonal design test was used to check the influence on the preparation technology of adjuvant-honey rice chaff by the amount of honey and water, frying time and temperature to determine the optimum preparation process. Results The best preparation of Jianchang Band honey rice chaff is determined as preparing with 30% of honey in rice chaff, 50% of water in honey, frying for 120 s at 90 ℃. Conclusion The optimal preparation process is feasible.

江西省卫生计生委中医药科研计划（2015B030）；江西省科技计划项目（20111BBG70030-1）