目的 采用Box-Behnken响应面法对蜜酒同制大黄的炮制工艺进行优化。方法 以有效成分及浸出物含量结合感官评分为指标，对粉碎粒度、蒸制时长、闷润温度、含水量4个因素进行单因素考察。在单因素试验基础上，利用HPLC法测定蜜酒同制大黄中游离蒽醌、总蒽醌的含量和热浸法测定浸出物的含量，并以上述3种指标含量的总评归一值为考察指标，对蒸制时间、闷润温度、含水量3个因素进行响应面考察，从而优选蜜酒同制大黄的最佳炮制工艺。结果 最佳炮制工艺条件为粉碎粒度过100目筛细粉，蒸制时长3.5 h，闷润温度33℃，含水量43%。结论 优化的炮制工艺简单可行，为规范蜜酒同制大黄的生产工艺提供了科学依据。

Objective To optimize the processing technology of honeyed wine rhubarb by Box-behnken design response surface methodology. Methods Taking the content measurement combined with the sensory score as the index, the factors of particle size, steaming time, storage temperature, and moisture content were investigated by single factor tests. On the basis of the results of single factor experiments, the free and total anthraquinones contents and the extract content in honeyed wine rhubarb were determined by HPLC method and hot-dip method, respectively. Three factors (steaming time, storage temperature, and the moisture content) were investigated further by response surface, the processing technology of honeyed wine rhubarb was optimized by response surface methodology. Results The optimal parameters of processing technology were as follows:particle size was the powder through 100 mesh sieves, steaming time was 3.5 h, storage temperature was 33℃, and moisture content was 43%. Conclusion The optimized processing technology is simple and feasible, which can provide a reference for the processing of honeyed wine rhubarb.

国家重点研发计划（2017YFC1700705）；四川省留学人员科技活动项目择优资助经费计划（2018-68）；四川省基础研究重点项目（2018JY0069）；西南民族大学2018中央高校重点项目（2018NZD18）；四川省扶贫专项（2016NZYZF0015）；西南民族大学研究生创新型科研项目（CX2017SZ094）；大学生创新项目（X201810656213）