目的 优选酒炖女贞子的炮制工艺。方法 采用HPLC法同时测定红景天苷、特女贞苷、齐墩果酸，以层次分析法（AHP）、多指标综合评分法结合正交试验考察黄酒用量、闷润时间、炖制时间对酒炖女贞子炮制品质量的影响，优选女贞子酒炖工艺的技术参数。结果 黄酒用量及炖制时间对酒女贞子成品质量具有显著影响，闷润时间对结果无显著影响。酒炖女贞子的最佳炮制工艺为每100克女贞子加黄酒30 g，闷润30 min，炖制8 h。结论 优选的炮制工艺合理可靠，为规范女贞子饮片的炮制加工提供了参考，建立的同时测定女贞子中3种成分的定量方法简便快速、重复性好，可用于女贞子饮片的质量控制。

Objective To optimize the processing technology of Ligustri Lucidi Fructus (LLF) stewed with wine. Methods The contents of salidroside, specnuezhenide, and oleanolic acid were simultaneously determined using HPLC. The weight coefficient of each component was evaluated by the analytic hierarchy process. With composite score as index, an orthogonal test was adopted to investigate the effects of wine amount, soaking time, and steaming time on the quality of the processed products and to optimize the technical parameters for the processing of LLF stewed with wine. Results Wine amount and steaming time had significant influence on the quality of products, but soaking time had no significant effect. Optimal processing parameters were as follows: 30 g of wine was added to 100 g of herbs, soaking time was 0.5 h, and steaming time was 8 h. Conclusion The optimized processing technology is reasonable and reliable, and it can provide a reference for the processing of LLF. The method established to simultaneously determine the contents of three components in LLF is simple, rapid, and reproducible for controlling the quality of LLF.

国家自然科学基金项目资助（81001599，81573554）