目的 优选人参Panax ginseng趁鲜切制饮片工艺，比较分析趁鲜切制与传统切制人参饮片的质量，为人参趁鲜切制的合理性提供数据支持。方法 考察切片厚度、烘干温度、烘干时间等因素优选人参趁鲜切制饮片最佳制备工艺；建立指纹图谱结合化学计量法评价2种炮制工艺人参饮片质量差异性；并定量分析2种人参饮片中指标性成分人参皂苷含量差异。结果 人参趁鲜切制饮片的最佳制备工艺为人参鲜药材含水量65%，烘干温度50℃、烘干时间8 h、切片厚度1.5 mm；指纹图谱分别确定了人参趁鲜切制饮片和传统切制工艺饮片22个共有峰，指认了其中7个共有峰，2种炮制工艺所得人参饮片指纹图谱相似度分别在0.983～0.992、0.948～0.996。趁鲜切制与传统切制工艺饮片之间的指纹图谱相似度为0.960～0.993，相似度良好；主成分分析（principal component analysis，PCA）将人参趁鲜切制饮片和传统切制饮片归为2类，正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）确定2种炮制工艺项下饮片的7个差异色谱峰，趁鲜切制及传统工艺人参饮片总皂苷含量无显著差别。结论 趁鲜切制加工工艺在人参饮片生产上具有可行性。

Objective To optimize the fresh cutting processing technology of Renshen (Panax ginseng), compare and analyze the quality of P. ginseng slices between fresh cutting and traditional processing technology, and provide data support for the rationality of fresh cutting P. ginseng. Methods Slice thickness, drying temperature, drying time and other factors were investigated to optimize the preparation technology of fresh P. ginseng slices. The quality difference between fresh cutting and traditional processing slices of P. ginseng were analyzed by chemometric methods combination with the fingerprint. Results The best preparation technology of fresh P. ginseng was water content of 65%, drying temperature of 50 ℃, drying time of 8 h, slice thickness of 1.5 mm. Twenty-two common peaks of P. ginseng slices prepared by fresh cutting and traditional cutting technology were identified by fingerprint, and seven of them were identified. The similarity range of P. ginseng slices fingerprint obtained by the two processing technologies was 0.983—0.992 and 0.948—0.996, respectively. The similarity of fingerprint between fresh cut and traditional cut was 0.960—0.993, and the similarity was good. Principal component analysis (PCA) classified fresh cut P. ginseng slices and traditional cut P. ginseng slices into two groups. Seven different chromatographic peaks of the two processing technologies were dermined by orthogonal partial least squares-discriminant analysis (OPLS-DA). The total saponins of fresh cut P. ginseng slices and traditional cut P. ginseng slices were not different. Conclusion The processing technology of fresh cutting is feasible in the production of P. ginseng decoction slices.

R283.6

吉林省科技发展计划项目（20200404035YY）；吉林省科技发展计划项目（20220204077YY）；吉林省特色药材炮制规范项目（PZ-2016-07）