目的 优选熟大黄的最佳炮制工艺，并量化炮制终点判定标准。方法 以芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚和总蒽醌的量为考察指标，采用单因素与正交设计相结合的方法，确定熟大黄的最佳工艺；采用色差计量化炮制品的颜色值。结果 熟大黄的最佳炮制工艺：大黄加30%黄酒闷润3.5 h，置100 ℃蒸制1.5 h。蒸制时间对大黄中总蒽醌的量具有显著性影响，而闷润时间和蒸制温度的影响无统计学意义。色度L（4 mm）、a（4 mm、8 mm）、b（4 mm）值与大黄酚、大黄素甲醚、大黄素、芦荟大黄素、总蒽醌的量呈（极）显著性正（负）相关；正态性检验表明，大黄酸的量与色度b（8 mm）值具有良好的正态性，且呈极显著正相关，线性回归方程为Y=0.007 X+0.288。结论 熟大黄炮制过程中，可以通过测定其色度L、a、b值，科学地判定炮制终点，也为深入研究中药炮制终点判定方法奠定了基础。

Objective To optimize the processing technology of cooked Rhei Radix et Rhizoma (RRR), and to quantify the judgment standard of concocting end point. Methods The optimum technology of combination of single factor and orthogonal design was used to determine the optimum technology of aloe-emodin, rhein, emodin, chrysophanol, emodin, and total anthraquinone. The color value of processed products was quantified using the color difference measurement. Results The steaming time had significant effect on the content of total anthraquinone in RRR, but the steaming time and steaming temperature had no statistical significance. The values of L (4 mm), a (4 mm, 8 mm), and b (4 mm) were significantly positive (negative) with chrysophanol, emodin, emodin, aloe-emodin, and total anthraquinone. The results showed that there was a significant positive correlation between rhein and b (8 mm) values, and the linear regression equation was Y = 0.288 + 0.007 X. Conclusion The best processing technology of cooked RRR is: RRR and 30% yellow wine were moisten for 3.5 h, set at 100 ℃ steam for 1.5 h. Concocted the end point of cooked RRR processing scientifically determine that can be determined by the L, a, and b color values. And also for the in-depth study of traditional Chinese medicine concocted the end to determine the method laid the foundation.

中医药行业科研专项：吉林省代表区域中药资源保护利用（2012070002-05）；吉林省教育厅项目（吉教科合字[2016]第25号）