目的 采用UPLC及化学计量学方法考察酒炙当归的最优微波炮制工艺，为从品质角度探讨当归酒炙工艺的规范化提供参考。方法 选取黄酒量、闷润时间、微波功率、微波时间作为考察因素，采用正交实验法以阿魏酸、洋川芎内酯A、正丁基苯肽、藁本内酯、丁烯基苯肽为指标，筛选最优酒炙工艺，并对当归酒炙前后的成分含量进行主成分分析。结果 酒炙当归最优工艺为每1 g当归加黄酒0.5 g，闷润时间5 h、微波功率750 W、微波时间3 min。结论 本研究首次采用UPLC及化学计量学方法对酒当归的微波炮制工艺进行研究。该炮制工艺加热温度可控，加热时间确定，加料量定量，指标性成分含量高，操作步骤少，耗时短，为当归酒炙工艺提供了一种新方法。

Objective To investigate the optimum processing condition of wine-processed Angelicae Sinensis Radix (ASR) by microwave processing technology and chemometrics and to standardize the wine-processed technology by the quality point of view. Methods Selecting the amount of wine, microwave power, microwave time, and moistening time as the investigation factors, orthogonal test was used to determine the best processing technology with the contents of ferulic acid, senkyunolide A, n-butylphthalide, ligustilide, and butene benzene peptide as observation targets. Finally, we analyze the contents changes of pre- and post-processing ASR by the principal component analysis (PCA). Results The optimal microwave processing procedures for wine-processed ASR were as follows: moistening ASR for 5 h with 0.5 g of yellow rice wine for 1 g of ASR, microwave power with 750 W for 3 min. Conclusion This is the first time to investigate the optimal processing technology of wine-processed ASR by UPLC and chemometrics. The controllable temperature, accurate heating time, quantitative ASR amountm, higher index components, feasible fewer procedures, and shorter time make this method desirable. This research provides a new method for the processing technology of wine-processed ARS.

国家自然科学基金（81274013）；国家自然科学基金重点项目（81130069）；西南民族大学研究生学位点建设项目（2013XWD-S0703）