目的 将饮片质量评价的主观经验与其化学成分含量的客观指标相结合，多指标、综合评价醋炙香附的最佳炮制工艺，并对炮制终点的判断进行量化。方法 基于Box-Behnken设计醋炙香附炮制工艺，通过德尔菲评价对醋香附不同炮制品的外观性状进行打分，以德尔菲评价的总得分为主观评价指标，以粗纤维、α-香附酮、圆柚酮、总黄酮、5-羟甲基糠醛（5-HMF）、总挥发油的含量为客观评价指标，采用CRITIC权重赋值法将主客观指标相结合，响应面法优选醋炙香附最佳炮制工艺。通过测定饮片的物性参数与色度，建立物性参数、色度与化学成分含量之间的相关性，找到与其内在化学成分含量相关性最多的指标，并用其量化炮制终点。结果 醋炙香附的最佳炮制工艺：加米醋25%，使用带刻度的喷壶均匀喷洒在药材表面，每次喷洒5 mL，喷洒12次，闷润8 h至药材内无白心，140℃炮制7 min。pH值、氧化值均与色度L^*、b^*、ΔE^*（L^*为亮度，b^*为黄蓝色度值，ΔE^*为总色值）值具有显著负相关，吸水率与L^*、b^*、ΔE^*值具有显著正相关；粗纤维含量与pH值、氧化值呈显著负相关，与相对密度呈显著正相关；α-香附酮含量与pH值、氧化值呈极显著正相关，与L^*、b^*、ΔE^*值呈显著负相关；圆柚酮含量与pH值、氧化值呈极显著负相关，与L^*值呈显著正相关；总挥发油含量与pH值、氧化值呈显著正相关，与L^*、b^*、ΔE^*值呈显著负相关。结论 优选的醋香附炮制工艺合理可行；推测香附在醋炙时将其pH值、氧化值分别控制在4.462～4.678、21.076 8～22.429 2，醋香附饮片整体状态即可达到最佳。

Objective To combine the subjective experience of quality evaluation of prepared slices with the objective index of chemical composition content to comprehensively evaluate the best processing technology of Cyperi Rhizoma processed with vinegar, and to quantify the judgment of processing end point. Methods The processing technology of processed Cyperi Rhizoma stir-frying with vinegar was designed based on Box-Behnken, and the appearance characters of different processed products were scored by Delphi evaluation. The total score of Delphi evaluation was taken as the subjective evaluation index, and the contents of fiber, α-cyperone, nootkatone, total flavonoids, 5-hydroxymethylfurfural (5-HMF) and total volatile oil were taken as the objective evaluation index. The CRITIC weight assignment method was used to combine the subjective and objective indexes. The best processing technology of Cyperi Rhizoma roasted with vinegar was optimized by response surface method. By measuring the physical property parameters and chromaticity of prepared slices, the correlation between physical parameters, chromaticity and the content of chemical components was established, and the indexes most related to the content of internal chemical components were found and used to quantify the processing end point. Results The best processing technology of Cyperi Rhizoma processed with vinegar was as follow:add 25% rice vinegar, spray evenly on the surface of the medicinal material with a graduated spray pot with 5 mL for each timefor 12 times, moisten for 8 h until no white heart in the medicinal material, and process 7 min at 140℃. pH value and oxidation value had significant negative correlation with chromaticity L^*, b^*, ΔE^*, water absorption had significant positive correlation with L^*, b^*, ΔE^*. Fiber content had significant negative correlation with pH value, oxidation value, and significant positive correlation with relative density. α-Cyperone content had extremely significant positive correlation with pH value and oxidation value, and significant negative correlation with L^*, b^*, ΔE^*. The content of nootkatone was significantly negatively correlated with pH value and oxidation value, and positively correlated with L^* value, while the total volatile oil content was significantly positively correlated with pH value and oxidation value, and negatively correlated with L^*, b^*, and ΔE^* value. Conclusion The optimized processing technology of Cyperi Rhizoma is reasonable and feasible, and it is speculated that when the pH and oxidation value of Cyperi Rhizoma are controlled in the range of 4.462-4.678 and 21.076 8-22.429 2, the whole state of Cyperi Rhizoma can be the best.

R283.1

国家中医药管理局中药炮制技术传承基地项目（国中医药规财发〔2015〕21号）；河南省中医药管理局国家中医临床研究基地科研专项（2017JDZX007）；河南省中医药科学研究专项课题（2018ZY1006）