目的 利用响应面法优化天麻Gastrodiae Rhizoma产地“发汗”加工工艺。方法 以天麻中天麻多糖、天麻素、对羟基苯甲醇、巴利森苷A、B、C、E 7种成分为指标成分，AHP层次分析法确定各指标成分权重，结合单因素实验，采用Box-Behnken设计法对蒸制时间、“发汗”时间和“发汗”次数3个因素进行考察，综合评分作为最终察指标进行天麻“发汗”加工工艺优化研究。结果 最佳“发汗”加工工艺为蒸制20 min，60℃烘至麻体发软时，“发汗”9 h，取出摊开晾干麻体表面水分，再次“发汗”9 h，以60℃烘干。结论 响应面法优选的天麻“发汗”加工工艺，稳定性好，可操作性强，可为天麻产地“发汗”初加工提供科学依据和技术参考。

Objective To optimize the technology of “sweating” processing for Tianma (Gastrodiae Rhizoma) by response surface experiments. Methods The single factor experiment combined with Box-Behnken design was used to optimize the “sweating” processing, with seven kinds of efficacy components (polysaccharide, 4-hydroxybenzyl alcohol, gastrodin, parishin A, parishin B, parishin C, and parishin E) as indexes, combined with the weight coefficients were calculated by AHP method, in order to detect three factors (steaming time, “sweating” time, and times of “sweating”), and optimize the “sweating” processing for Gastrodia elata. Results The optima “sweating” processing was as following: Gastrodiae Rhizoma was steamed for 20 min, baked until becoming soft at 60 ^oC, covered for “sweating” for 9 h, sprawled and dried the surface moisture, covered for “sweating” for 9 h again, then dried at 60 ^oC. Conclusion This optimized “sweating” processing of Gastrodiae Rhizoma reasonable and feasible, and with high accuracy. It could provide the scientific basis to the “sweating” processing of Gastrodiae Rhizoma.

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教育部精准扶贫项目（XZ20190326）；铜仁市科技计划项目（铜市科研[2019]12-10号）；甘肃省现代农业中药材产业体系首席专家（GARS-ZYC-1）；铜仁职院院级课题（tzky-2020年-ZX05号）