目的 优选巴戟天酒炙工艺，并比较炮制前后对环磷酰胺所致生精障碍雄性小鼠生殖氧化应激的影响。方法 采用L₁₆（4⁵）正交试验设计，以蔗糖、1-蔗果三糖、耐斯糖、1F-果呋喃糖基耐斯糖4种寡糖总含量为评价指标，结合方差分析和熵权逼近理想解排序法（technique for order of preference by similarity to ideal solution，TOPSIS）筛选酒炙巴戟天的工艺参数，并比较巴戟天酒炙前后对环磷酰胺所致生精障碍雄性小鼠生殖氧化应激的影响。结果 酒炙巴戟天最佳炮制工艺参数：100 g饮片加黄酒20 mL，密闭闷润2 h，炒制温度60℃，炒制时间7 min，于50℃干燥1 h。药效实验结果表明，巴戟天酒炙后总寡糖对模型小鼠生殖氧化应激作用明显优于生品总寡糖（P<0.05）。结论 首次运用熵权TOPSIS法优选巴戟天酒炙工艺，结果简便、准确、可行；药效实验结果为巴戟天酒炙的合理性提供科学依据。

Objective To optimize the processing technology of stir-frying with yellow wine for Bajitian (Morindae Officinalis Radix, MOR) and compare the effects of MOR on the reproductive oxidative stress of male mice with spermatogenesis induced by cyclophosphamide before and after processing. Methods Using the orthogonal test L₁₆(4⁵), variance and entropy weight Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) methods were used to screen technological parameters of processing with the content of sucrose, 1-kestose, nystose, 1F-fructofuranosylnystose as evaluation index. And of the efficacy of MOR before and after processing on reproductive oxidative stress of male mice with spermatogenesis induced by cyclophosphamide was compared. Results The best processing parameters were 100 g decoction pieces and 20 mL yellow wine for moistening for 2 h, stir-frying temperature was 60℃, stir-frying time was 7 min, drying at 50℃ for 1 h. The results of pharmacodynamic experiments showed that MOR oligosaccharides after stir-frying with yellow wine had significantly better effects than the raw MOR oligosaccharides on the reproductive oxidative stress of model mice (P < 0.05). Conclusion In this experiment, the entropy weight TOPSIS method was first used to optimize the process parameters of stir-frying with yellow wine for MOR, which was simple, accurate and feasible. And the results of pharmacodynamic experiments could provide a scientific basis for the rationality of processed MOR.

R283.1

国家自然科学基金面上项目（82074007）；广东省农业科技创新及推广体系建设项目（2019KJ142）