目的 筛选玄参药材最优蒸制工艺参数。方法 采用HPLC法同时测定哈巴苷、哈巴俄苷、桃叶珊瑚苷、类叶升麻苷、安格洛苷C、肉桂酸6种成分含量，以AHP-熵权法计算权重系数，多指标综合评分结合D-最优设计考察浸泡时间、蒸制时间、干燥温度对蒸制玄参药材质量的影响，优选玄参蒸制工艺。结果 优化所得最佳蒸制工艺参数为浸泡时间15.63 min、蒸制时间85 min、干燥温度60℃，综合评分为97.20分。考虑实际情况，对浸泡时间进行微调得出玄参最佳蒸制工艺，即浸泡时间为15 min、蒸制时间为85 min、干燥温度为60℃。并通过所得条件平行制备3批样品，计算得综合评分分别为98.53、99.39、98.86，其RSD为0.47%。结论 优选的蒸制工艺简单可行，为规范玄参药材的蒸制工艺提供参考，建立测定玄参中6种成分的方法快速可靠，可用于玄参饮片的质量控制。

Objective To determine the weight coefficient and optimize the steaming technology of decoction pieces of Scrophularia ningpoensis (SN). Methods The contents of harpagide, harpagoside, aucubin, acteoside, angoroside C, and cinnamic acid were simultaneously determined by HPLC. The weight coefficient of each component was evaluated by AHP-entropy (analyitc hierarchy process) method. With composite score as index, D-optimal response surface methodology was adopted to investigate the effects of soaking time, steaming time, and drying temperature on the quality of processed products and optimize the processing technology of decoction pieces of SN. Results Optimal processing parameters were as follows:soaking time was 15.63 min, steaming time was 85 min, drying temperature was 60℃, and the synthetical mark was 97.20. Considering the actual situation, the optimum processing technology of SN was obtained by fine-turning the soaking time. The soaking time was 15 min, the steaming time was 85 min, and the drying temperature was 60℃. Also, the synthetical mark were 98.53, 99.39, 98.86, and its RSD was 0.47% through the obtained conditions in parallel with three batches of samples. Conclusion The optimized steaming technology is simple and feasible, which can provide a reference for the steaming of decoction pieces of SN. The method established to simultaneously determine the contents of six components in decoction pieces of SN is rapid and reliable for controlling the quality of decoction pieces of SN.

R283.1

国家中医药管理局中药标准化项目：枳壳等4种中药饮片标准化建设（ZYBZH-Y-CQ-46）