目的 优选陈皮饮片炮制工艺。方法 采用HPLC法同时测定芸香柚皮苷、橙皮苷、川陈皮素、3，5，6，7，8，3'，4'-七甲氧基黄酮、桔皮素，以层次分析法（CRITIC-AHP）计算权重系数，多指标综合评分结合Box-Behnken设计-响应面法考察加水量、闷润时间、闷润温度对陈皮饮片质量的影响，优选陈皮炮制工艺。结果 最佳炮制工艺为每千克陈皮加水量33%，闷润64 min，闷润温度45℃。结论 优选的炮制工艺简单可行，为规范陈皮饮片的炮制工艺提供参考，建立的同时测定陈皮中5种黄酮类成分的方法快速可靠，可用于陈皮饮片的质量控制。

Objective To determine the weight coefficient and optimize the processing technology of decoction pieces of Citri Reticulatae Pericarpium (CRP). Methods The contents of narirutin, hesperidin, nobiletin, 3,5,6,7,8,3',4'-heptamethoxy flavone (HF), and hesperetin were simultaneously determined by HPLC. The weight coefficient of each component was evaluated by CRITIC-AHP (analytic hierarchy process) methods. With composite score as index, Box-Behnken design-response surface methodology was adopted to investigate the effects of water addition, soaking time, and soaking temperature on the quality of the processed products and optimize the processing technology of decoction pieces of CRP. Results Optimal processing parameters were as follows:33% of water was added to 1 000 g of herbs, soaking time was 64 min, and soaking temperature was 45℃. Conclusion The optimized processing technology is simple and feasible, which can provide a reference for the processing of decoction pieces of CRP. The method established to simultaneously determine the contents of five components in decoction pieces of CRP is rapid and reliable for controlling the quality of decoction pieces of CRP.