目的 基于多质量参数对9种不同趁鲜切制方法所得菝葜Smilacis Chinae Rhizoma饮片进行考察，根据饮片综合质量筛选合适的趁鲜切制工艺。方法 以色差值、醇溶性浸出物、水分、灰分、总黄酮、绿原酸、花旗松素、落新妇苷、黄杞苷、白藜芦醇为质量参数，结合干燥时间，用熵权法结合灰色关联度法对菝葜趁鲜切制的饮片进行质量评价。结果 晒干处理的干燥时间最长，长达600 h，且外观色泽较差；不同趁鲜切制饮片的醇溶性浸出物、水分、灰分均符合《中国药典》2020年版规定；通过综合质量评价结果显示，当新鲜菝葜60℃烘至含水率为30%时切片，再以60℃烘干的饮片质量最佳。结论 将新鲜菝葜烘至含水率为30%进行切制，再以60℃烘干为菝葜的最佳趁鲜切制工艺。研究结果为菝葜趁鲜切制提供基础及依据。

Objective Multiple quality parameters were applied to the slices of Baqia (Smilacis Chinae Rhizoma, SCR) prepared using nine fresh-cutting methods. The appropriate fresh-cutting methods were selected based on the overall quality of the prepared slices. Method Color difference values, ethanol-soluble extractive, moisture, ash, total flavone, chlorogenic acid, taxifolin, astilbin, engeletin and resveratrol were used as the quality parameters, combined with drying time, to evaluate the quality of SCR made while freshly cut using the entropy weight method and grey correlation method. Results The sun-drying treatment required the longest drying time, up to 600 h, and the appearance of color was poor. All slices meet the requirements of Chinese Pharmacopoeia (2020) for alcohol-soluble extract, moisture, and ash content; The results of the comprehensive quality evaluation revealed that the best quality slices was as follows:drying fresh SCR until water content was 30% to cut, then dried at 60℃. Conclusion The best fresh-cutting process for fresh SCR was to dry fresh SCR until water content of 30% to cut, then dry it at 60℃. The results will provide a basis for the fresh cutting of SCR.

R283.6

湖北省高等学校优秀中青年科技创新团队计划（T2022020）