目的 优选加压酒制山茱萸炮制工艺。方法 以山茱萸中马钱苷、莫诺苷、熊果酸、齐墩果酸的质量分数为评价指标，采用正交设计法考察加酒量、闷润时间、蒸制时间和蒸制温度对炮制工艺的影响，确定最佳山茱萸加压酒制工艺。结果 最佳炮制工艺参数：加酒量为药材量的25%，闷制时间为30 min，蒸制时间为60 min，蒸制温度为115℃。山茱萸炮制品外观色泽为紫黑色有光泽，炮制品的质量稳定。结论 结合山茱萸炮制品的质量及外观色泽，优选的加压炮制工艺能够节约时间，保证质量，是一种能够适用于山茱萸企业规模化生产的炮制方法。

Objective To optimize the high pressure processing of Comus officinalis with wine. Methods The yield of loganin, morroniside, ursolic acid, and oleanolic acid in C. officinalis was served as indexes. The orthogonal design was used to investigate the effects of wine volume, moistening time, processing time, and processing temperature on the processing technology, so as to obtain the optimal high pressure processing of C. officinalis with wine. Results The best processing conditions were as follows: wine volume was 25% of medicinal herbs, moistening time was 30 min, processing time was 60 min, and processing temperature was 115℃. Conclusion Combining the product quality and appearance, the processing technology can save time and ensure the quality, which could lay a good foundation for the processing technology by enterprise scale production preparation of C. officinalis.

国际合作项目（2011DFA31950）