目的 优化酒蒸草苁蓉的炮制工艺，对比草苁蓉生品与酒蒸品对肾阳虚小鼠的药效差异，并初步探讨其补肾阳作用机制。方法 以单因素实验为基础，采用层次分析法-熵权法联合Box-Behnken设计响应面法，以草苁蓉纳拉苷、总多糖、还原糖、醇溶性浸出物、水溶性浸出物含量及外观性状为综合评价指标，考察闷润时间、黄酒用量、蒸制时间、烘干温度对酒蒸草苁蓉质量的影响；采用氢化可的松构建肾阳虚小鼠模型，观察小鼠一般状态、脏器指数及病理形态，检测血清中环磷酸腺苷（cAMP）、皮质醇（CORT）、总超氧化物歧化酶（T-SOD）、丙二醛（MDA）、环磷酸鸟苷（cGMP）水平及cAMP/cGMP值；运用蛋白免疫印迹法测定肾组织中丝氨酸/苏氨酸激酶1（Akt1）、表皮生长因子受体（EGFR）的蛋白表达水平，初步探索其补肾阳作用机制。结果 酒蒸草苁蓉的最佳炮制工艺为：闷润3 h、黄酒用量72%、蒸制8 h；草苁蓉生品与酒蒸品均能改善肾阳虚小鼠的生理功能及病理状态，提高肾脏及睾丸指数，升高血清cAMP、CORT水平及T-SOD活性，降低MDA、cGMP含量，提高cAMP/cGMP值，并可不同程度调节肾组织Akt1、EGFR蛋白表达，且酒蒸品的作用效果优于生品。结论 优化所得的酒蒸草苁蓉炮制工艺稳定可行；草苁蓉经酒蒸炮制后，补肾阳作用显著增强，其作用机制可能与调节EGFR/PI3K/Akt信号通路相关。

Objective To optimize the processing technology of wine-steamed Boschniakia rossica, compare the pharmacological effects of raw and wine-steamed B. rossica on mice with kidney yang deficiency, and preliminarily explore the mechanism of its kidney yang tonifying effect. Methods Based on single-factor experiments, the AHP-entropy weight method combined with Box-Behnken design response surface methodology was used to investigate the effects of soaking time, wine dosage, steaming time, and drying temperature on the quality of wine-steamed B. rossica, with the contents of boschnaloside, total polysaccharides, reducing sugar, alcohol-soluble extract, water-soluble extract, and appearance as comprehensive evaluation indicators. Hydrocortisone was used to establish a mouse model of kidney yang deficiency. The general state, organ index, and pathological morphology of the mice were observed, and the levels of cAMP, CORT, T-SOD, MDA, cGMP in serum and the cAMP/cGMP value were detected. Western blotting was used to determine the protein expression levels of Akt1 and EGFR in kidney tissue, and the mechanism of its kidney yang tonifying effect was preliminarily explored. Results The optimal processing technology of wine-steamed B. rossica was: soaking for 3 h, wine dosage of 72%, and steaming for 8 h. Both raw and wine-steamed B. rossica could improve the physiological function and pathological state of mice with kidney yang deficiency, increase the kidney and testis index, increase the levels of cAMP and CORT in serum and T-SOD activity, decrease the contents of MDA and cGMP, increase the cAMP/cGMP value, and regulate the expression levela of Akt1 and EGFR proteins in kidney tissue to varying degrees. The effect of wine-steamed B. rossica was significantly better than that of raw B. rossica. Conclusion The optimized processing technology of wine-steamed B. rossica is stable and feasible. The kidney yang tonifying effect of B. rossica is significantly enhanced after wine-steaming, and its mechanism may be related to the regulation of the EGFR/PI3K/Akt signaling pathway.

R285.5

黑龙江省自然科学基金联合基金培育项目（PL2025H207）