目的 通过对川白芷Angelica dahurica产地趁鲜切制与传统切制方法的研究，优化和建立适宜的川白芷切制方法。方法 针对川白芷产地趁鲜切制与传统切制过程中所涉及的不同含水量鲜切方法、干燥方法、软化方式等关键操作单元，采用8种不同切制方法对川白芷进行切制。用Adobe Photoshop 2020软件测定川白芷饮片切面颜色，用HPLC法同时测定川白芷饮片中5种香豆素类成分（花椒毒素、佛手柑内酯、欧前胡素、珊瑚菜素、异欧前胡素）的含量，以川白芷饮片切面颜色与5种香豆素类成分含量及其总量为考察指标，结合主成分分析（principal component analysis，PCA）、饮片切面颜色与药效成分含量之间的相关性分析对川白芷饮片的质量和切制方法进行综合评价。结果 产地趁鲜切制与传统切制川白芷饮片切面颜色明显不同，以传统切制方法所得川白芷饮片更白［川白芷5～8，其颜色明度（L）值范围为61～67，普遍高于川白芷1～4，其L值范围为34～40］；不同切制方法所得川白芷饮片5种香豆素类成分含量及其总量均具有显著性差异；川白芷产地趁鲜切制过程中较适宜的切制方法为川白芷含水量50%时切制，传统切制过程中以川白芷烘干（50 ℃），蒸透软化15 min后切制为较适宜的切制方法；川白芷饮片切面颜色与药效成分含量之间略呈正相关。结论 切制方法对川白芷饮片质量的影响至关重要，产地趁鲜切制以川白芷含水量50%时切制为宜；传统切制以川白芷烘干（50 ℃），蒸透软化15 min后切制最佳。饮片切面颜色结合药效成分的定量测定可作为评价川白芷切制方法优选的一种快速检测方法。

Objective To study of fresh cutting and traditional cutting methods of Baizhi (Angelica dahurica), so as to optimize and establish the suitable cutting method for A. dahurica. Methods According to the key operation units of different moisture content fresh cutting methods, drying methods, softening methods in fresh cutting and traditional cutting process, eight different cutting methods were used to cut A. dahurica. The color of the cutting surface of A. dahurica decoction pieces was determined by Adobe Photoshop 2020 software, and the content of five coumarins (xanthotoxin, bergapten, imperatorin, phellopterin, and isoimperatorin) in A. dahurica decoction pieces was simultaneously determined by HPLC. Taking the color of the cutting surface of A. dahurica decoction pieces, the content of five coumarins and their total amount as indicators for investigation, the quality and cutting method of A. dahurica decoction pieces were comprehensively evaluated by combining principal component analysis (PCA) and correlation analysis between the color of the cutting surface of A. dahurica and their content of medicinal components. Results The color of the cutting surface of A. dahurica decoction pieces was significantly different between the fresh-cutting method and the traditional cutting method, with the traditional cutting method yielding whiter A. dahurica decoction pieces (A. dahurica 5—8, with L-values ranging from 61 to 67, generally higher than A. dahurica 1—4, with L-values ranging from 34 to 40); the content of the five coumarins and their total amount in A. dahurica decoction pieces from different cutting methods were significantly different; the more suitable cutting method for A. dahurica decoction pieces during the fresh-cutting process was when the moisture content of A. dahurica was 50%, and the more suitable cutting method in the traditional cutting process was to dry the A. dahurica herbs (50 ℃) and cut them after steaming and softening for 15 min. There was a slight positive correlation between the color of the cutting surface of A. dahurica decoction pieces and the content of medicinal components of A. dahurica. Conclusion The influence of cutting method on the quality of A. dahurica decoction pieces is crucial, the best fresh-cutting method of A. dahurica is to cut them when the moisture content was 50%; the best traditional cutting method of A. dahurica is to cut them when the A. dahurica is dried (50 ℃) and softened after steaming for 15 min. The quantification of the color of the cutting surface of A. dahurica decoction pieces in combination with the medicinal components can be used as a rapid detection method to evaluate the optimization of the cutting method for A. dahurica.

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国家自然科学基金青年基金项目（81703654）；国家中医药管理局全国名老中医药专家传承工作室建设项目（国中医药人函[2019]41号）；四川省科技计划重点研发项目（2020YFN0152）；成都中医药大学“杏林学者”学科人才科研提升计划（CXTD2018003）