目的 对醋延胡索的微波炮制工艺进行优化。方法 以单因素实验作为基础，以HPLC法和紫外分光光度（UV）法测定醋延胡索中延胡索乙素、原阿片碱和总生物碱量的总评归一值为考察指标，对火力、闷润时间、炮制时间、醋用量4个因素进行响应面实验研究，优化醋延胡索微波炮制工艺。结果 微波炮制醋延胡索的响应面法得出最佳工艺条件为火力70%，闷润时间1.5 h，炮制时间2.6 min，醋用量27.5%，延胡索乙素、原阿片碱、总生物碱量分别为0.112 4%、0.041 8%、0.85%。结论 微波炮制节能高效、容易操作，可作为一种新的炮制方法进行推广。

Objective To optimize the microwave processing technology of vinegar Corydalis Rhizoma. Methods On the basis of single factor test, the index was evaluated by total rating of content of tetrahydropalmatine, protopine and the total alkaloid, which were determined by HPLC and UV spectrophotometry method, four factors (fire, stuffy time, processing time and dosage of vinegar) were studied by response surface, the microwave processing technology of vinegar Corydalis Rhizoma was optimized by response surface methodology. Results The optimal parameters of microwave processing technology were as follows:microwave power of 70%, stuffy time of 1.5 h, microwave time of 2.6 min, vinegar dosage of 27.5%, the content of tetrahydropalmatine, protopine, and total alkaloid were 0.112 4%, 0.041 8%, and 0.85%. Conclusion Microwave processing can be used as a processing method to enrich the traditional processing technology.

陕西省教育厅重点实验室科研计划项目（14JS023）；陕西中医药大学科研基金项目（2015PY12）；陕西省中药饮片工程技术研究中心项目