目的 优选甘草的最佳切制工艺。方法 以甘草苷、甘草酸的量和外观性状为评价指标，采用Box-Behnken设计-效应面法考察润制、蒸制、烘制法切制甘草饮片对其质量的影响，优选甘草切制工艺参数。结果 甘草最佳切制工艺为润制6 h、蒸制30 min、烘制2 h、烘制温度60 ℃。结论 优选的甘草切制工艺合理可行。

Objective To optimize the cutting technology for Glycyrrhiza uralensis. Methods Using the contents and appearance characters of liquirtin and glycyrrhizic acid as indexes, the effects of different cutting methods, such as embellishing, steaming, and baking, on the quality of G. uralensis were investigated by Box-Behnken design-response surface method, so as to optimize the cutting technology parameters of G. uralensis. Results The optimal parameters were as follows: embellishing time of 6 h, steaming time of 30 min, drying time of 2 h, and drying temperature of 60 ℃. Conclusion The optimized cutting technology of G. uralensis is feasible.

国家“十一五”科研支撑计划项目（2006BA109b06-08）；中医药行业科研专项（201007012-1-8）