目的 建立枳壳发酵品中多个成分的含量测定方法，优化岭南特色饮片制枳壳的发酵工艺，并比较枳壳发酵前后的成分变化。方法 通过UHPLC测定枳壳发酵品中特征成分含量，在单因素实验的基础上，采用正交试验法考察发酵温度、发酵时间、发酵湿度等影响因素，以枳壳发酵品中的10种特征黄酮类成分（包括黄酮苷及苷元）的含量和发酵品的外观性状作为指标，采用层次分析法（analytic hierarchy process，AHP）结合熵权法对这些指标设置不同的权重，并计算复合评分来优选其发酵工艺。结果 枳壳的最佳发酵工艺为浸泡时间4 h，发酵时间48 h，发酵温度37 ℃，发酵湿度90%；枳壳发酵后，黄酮苷类成分的含量下降，黄酮单糖苷和苷元类成分的含量均大幅度增加。结论 建立的UHPLC多成分含量测定方法操作简单、准确，优选的枳壳发酵工艺简便、稳定可行，可规范枳壳的发酵工艺，为制枳壳的工业化生产奠定基础。

Objective The content determination method of multiple characteristic peaks in fermented Aurantii Fructus was established. The fermentation technological conditions of the characteristic processing product of Aurantii Fructus in Lingnan region were optimized, and the changes of components before and after fermentation were compared. Methods The contents of characteristic peaks in the fermented Aurantii Fructus were determined by UHPLC. Based on the single-factor test, the influencing factors such as fermentation temperature, fermentation time, and fermentation humidity were investigated by orthogonal test. The appearance properties of the fermented Aurantii Fructus and the contents of 10 characteristic flavonoids (including flavonoid glycosides and aglycones) in the fermented Aurantii Fructus were used as evaluation indexes. The analytic hierarchy process (AHP) and entropy weight method were used to set different weights for these indexes, and the compound scores were calculated to optimize the fermentation process. Results The optimum fermentation technological conditions of Aurantii Fructus were determined as follows: soaking time 4 h, fermentation time 48 h, fermentation temperature 37 ℃, fermentation humidity 90%; Fermentation considerably reduced the contents of flavonoid glycosides, while increasing hesperidin-7-O-glucoside and flavonoid aglycones. Conclusion The established UHPLC multi-component content determination method is simple, accurate, reproducible, and reliable. The optimized fermentation process of Aurantii Fructus is simple, stable, and feasible. It standardizes the fermentation process of Aurantii Fructus and can provide experimental data for the industrial production of processed Aurantii Fructus.

国家自然科学基金资助项目(81873003);广东省科技计划项目(2017A020213012);国家中医药管理局中药炮制技术传承基地项目(粤中医办函[2022]52号)