目的 采用多指标综合加权评分法结合D-最优设计响应面法优选酒川芎的炮制工艺。方法 先用单因素实验优化黄酒的稀释倍数及闷润时间，然后以酒川芎炮制工艺的关键因素加酒量、炒制温度和炒制时间为自变量，进行D-最优设计；将川芎炮制后的5种指标成分阿魏酸、藁本内酯、洋川芎内酯A、洋川芎内酯I、3-正丁烯基苯酞的含量进行综合加权评分作为因变量，进行响应面分析，优选酒川芎的炮制工艺。结果 确定酒川芎的最优炮制工艺为加酒量20%，闷润75 min，在156℃炒制12 min。同时发现酒炙品中洋川芎内酯A、洋川芎内酯I、3-正丁烯基苯酞的含量有所增加，应该与酒炙有关。结论 用多指标综合加权评分法结合D-最优设计响应面法能优选酒川芎的炮制工艺参数，提高炮制工艺的稳定性和重复性，更好地控制酒川芎的内在质量以保证临床用药的有效性。

Objective To optimize the processing technology for prepared Chuanxiong Rhizoma by D-optimal response surface methodology with comprehensive weighted of multi-index. Methods The single factor experiment was used to optimize the dilution ratio and the moistened time of rice wine. Then, based on the contents of five main components (ferulic acid, ligustilide, senkyunolide A, senkyunolide I, and 3-butylidenephthalide), the D-optimal response surface methodology was used to optimize the rice wine dosage, stir-fried temperature, and stir-fried time in the processing technology for prepared Chuanxiong Rhizoma. Results The optimal processing technology for prepared Chuanxiong Rhizoma was mixed with 20% rice wine, moistened for 75 min, and stir-fried for 12 min at 156℃. Also, it was found that the contents of senkyunolide A, senkyunolide I, and 3-butylidenephthalide in prepared Chuanxiong Rhizoma had increased, and it should be associated with processing. Conclusion The processing technology for prepared Chuanxiong Rhizoma optimized by D-optimal response surface methodology with comprehensive weighted of multi-index can be used to optimize the process parameters, promote the stability and repeatability of the processing technology, which can significantly control the inner quality of prepared Chuanxiong Rhizoma to ensure effectiveness in clinical application.

国家中医药管理局中药标准化项目“川芎等3种中药饮片标准化建设”（ZYBZH-Y-SC-42）