目的 建立醋香附蒸制炮制工艺，为提高醋香附质量提供参考。方法 采用浸出物检测、挥发油定量检测分析方法，考察辅料米醋稀释倍数、闷润时间、蒸制压力、蒸制温度及蒸制时间对醋香附质量的影响。结果 通过对不同炮制工艺得到的醋香附样品外观及指标成分测定比较，表明取药物质量20%的米醋，用米醋质量20%的水进行稀释搅匀，闷润70 h，蒸制压力为0.10 MPa，蒸制温度为110 ℃，蒸制时间为4.5 h（大档）或4 h（小档），效果最佳。结论 该炮制工艺稳定可靠，相比《中国药典》2010年版的炒制炮制工艺，能更好地控制醋香附工艺参数，为醋香附的炮制提供了科学依据。

Objective To establish the process technology for vinegar-steamed Cyperi Rhizoma and provide a reference for improving the quality of vinegar-steamed Cyperi Rhizoma. Methods Using extract detection, and volatile oil content detection analysis method, the influences of materials rice vinegar dilution times, moistening time, steamed pressure, temperature, and time on the quality of vinegar-steamed Cyperi Rhizoma were investigated. Results The appearance and index components of vinegar-steamed Cyperi Rhizoma obtained from different processing technologies were compared. The results showed that the best effect was obtained through taking the vinegar with 20% weight of medicine, diluting by the vinegar with 20% weight of water to homogenization, and moistening for 70 h under the condition of steaming pressure 0.10 MPa, temperature of 110 ℃, steaming for 4.5 h (big medicinal materials) or 4 h (small medicinal materials). Conclusion The processing technology is stable and reliable. Compared with the processing technology in Chinese Pharmacopoeia 2010, the present technology could be better for the quality control of vinegar-steamed Cyperi Rhizoma and provide the scientific basis for processing vinegar-steamed Cyperi Rhizoma.

国家发改委“现代中药高技术产业专项”：优质特色饮片的规范化生产和过程控制示范项目（发改办高技 [2011] 51号）；广东省2010现代中药产业发展专项（粤经信创新 [1017] 号）