目的 采用Box-Behnken响应面法优化蜜麦麸的制备工艺。方法 根据《浙江省中药炮制规范》（2015版）中蜜麦麸制备方法，通过单因素试验筛选影响蜜麦麸制备工艺的关键因素，以麸皮与炼蜜比例、加热温度、加热时间为考察因素，蜜麦麸含水量、堆积密度和色度及阿魏酸含量的总评归一值作为综合指标，利用Box-Behnken设计-响应面法优选蜜麦麸制备工艺，并进行预测分析及工艺验证。结果 蜜麦麸最佳制备工艺为麸皮与炼蜜比例为10∶3，加热温度为90 ℃，加热时间为90 s；含水量、堆积密度、色度、阿魏酸含量均符合蜜麦麸要求，综合指标平均值为0.676 0，与预测值（0.692 7）相对误差为2.41%，相对误差较小。结论 优选的制备工艺稳定可靠，且简单可行，适用于蜜麦麸的制备应用。

Objective To optimize the processing technology of honey wheat bran by Box-Behnken response surface methodology. Methods On the basis of the processing method of honey wheat bran in “Zhejiang Traditional Chinese Medicine Processing Standards” (2015 edition), the single factor experiments combined with Box-Behnken design was used to optimize the processing technology, with four factors (water content, bulk density, chromaticity and ferulic acid content) as indexes, in order to detect four factors (material ratio, heating temperature and heating time), and perform predictive analysis and processing verification. Results The optimum processing technology for honey wheat bran was as follows: material ratio of 10:3, heating temperature of 90 ℃ and a heating time of 90 s; The moisture content, bulk density, chromaticity and content all met the requirements of honey wheat bran, and the average value of the comprehensive index was 0.676 0, with a relative error of 2.41% from the predicted value (0.692 7), which was relatively small. Conclusion The optimization of the processing technology of honey wheat bran is stable, reliable, simple and feasible, as well as suitable for the preparation and application of honey wheat bran.

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国家重点研发计划“中药饮片质量识别关键技术研究”（2018YFC1707001）；宁波市“科技创新2025”重大专项（20201ZDYF020069）；中华中医药学会青年人才托举工程项目（QNRC2-C12）