目的 基于信息熵赋权法的正交联用Box-Behnken设计-响应面法（BBD-RSM）优化黄丝郁金醋炙工艺，优化其醋制炮制工艺。方法 以HPLC法测定醋郁金中姜黄素、去甲氧基姜黄素和双去甲氧基姜黄素的量，作为评价指标，采用正交试验考察米醋用量、闷润时间、炒制温度、炒制时间对黄丝郁金醋炙工艺的影响；在正交试验的基础上，进一步采用BBD-RSM考察闷润时间、炒制温度和炒制时间对该炮制工艺的影响。结果 正交试验确定的黄丝郁金最佳醋炙工艺为加入10%米醋，拌匀闷润10 min，炒制温度130℃，炒制10 min；BBD-RSM确定最佳炮制工艺为闷润时间12 min，炒制温度150℃，炒制时间8 min。验证实验结果表明该工艺条件重复性良好，具有合理性和可行性。结论 此实验方法可行，模型、数据可靠，优化了黄丝郁金醋炙工艺。

Objective To optimize the processing technology of stir-frying with vinegar of Curcuma Longa Radix (CLR) by orthogonal design and Box-Behnken design-respanse surface method (BBD-RSM) based on entropy method. Methods As comprehensive evaluation indexes, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin in CLR processed by traditional method were determined by HPLC. The orthogonal test was adapted to examine the influence of the amount of vinegar, the moistening time, parching time, and parching temperature on processing technology of stir-frying with vinegar. Based on the results above, BBD-RSM was adopted to optimize the processing technology further using the moistening time, parching time and parching temperature as factors. Results The optimum processing technology of the orthogonal test was covered the amount of vinegar of 15%, moistening time of 10 min, parching temperature of 130℃, and parching time of 10 min. The optimum processing technology by BBD-RSM was covered moistening time of 12 min, parching temperature of 150℃, and parching time of 8 min. The verification testing indicates that the process conditions are reasonable and feasible with good reproducibility. Conclusion The method and data are precise and reliable. Besides, it established the processing technology of vinegar CLR and provided a theoretical basis for the processing technology of stir-frying with vinegar of CLR.

国家中药标准化项目（ZYBZH-Y-SC-42，ZYY-2017-151）