目的 优化桑黄微波蜜炙工艺。方法 以麦角甾醇、原儿茶醛、原儿茶酸和外观性状为评价指标，对影响因素蜜水比、蜜水与桑黄质量比、微波功率、微波时间进行考察，采用正交试验结合多指标综合加权评分法优化桑黄微波蜜炙最佳工艺参数。结果 桑黄最佳微波蜜炙工艺为取桑黄生品（1 cm³方块状），加适量辅料拌匀，闷润2 h至辅料被吸尽，于微波功率300 W下炮制2 min，取出，置50 ℃烘箱内2 h，取出，晾凉，每100 kg桑黄用炼蜜、水各25 kg。结论 所得的桑黄微波蜜炙工艺合理、可行，可为规范桑黄蜜炙成品质量及其工业化生产加工提供参考。

Objective To optimize the microwave honey processing technology of P. igniarius. Methods With contents of ergosterol, protocatechuic aldehyde, and protocatechuic acid, and appearance traits as evaluation indexes, the factors, such as honey-water ratio, the mass ratio of honey-water to P. igniarius, microwave power, and microwave time were investigated, and the optimum technological parameters of microwave honey processing technology of P. igniarius by orthogonal test combined with multi-index comprehensive weighted scoring method were studied. Results The best microwave honey processing technology of P. igniarius was following: took raw P. igniarius (1 cm³ square block), added appropriate amount of auxiliary materials, mixed well, moistened for 2 h until the auxiliary materials were completely absorbed, processed at microwave power of 300 W for 2 min, took it out, put it in an oven at 50 ℃ for 2 h, took it out, and cooled it. For every 100 kg of P. igniarius, 25 kg refined honey and 25 kg water were used. Conclusion The optimized microwave honey processing technology of P. igniarius is stable and feasible, which can provide reference for standardizing the quality of P. igniarius honey processing products and their industrial production and processing.

R284.2

国家中医药管理局中药炮制技术传承创新项目（GZY-KJS-2022-049）