目的 探究川牛膝Cyathulae Radix工业化酒炙工艺与其内外特征、终点药温的量变关系，优选川牛膝最佳酒炙工艺并量化酒炙终点。方法 采用外观颜色评分量化外在特征；采用HPLC法测定的15个HPLC特征峰峰质比量化内在特征；采用红外线温度计量化终点药温；采用单因素法探究加酒量、闷润时间、最大炒药量比重、炒制温度、炒制时间、炒筒转速在不同水平下与川牛膝外观颜色、HPLC特征峰、终点药温之间的量变关系。结果 最大炒药量比重、炒制温度、炒制时间对内外特征、终点药温有明显影响，加酒量、闷润时间、炒筒转速对内外特征、终点药温无明显影响。优选的酒炙工艺为取最大炒药量比重为40%的川牛膝饮片，加饮片质量10%的黄酒闷润2 h，置控温200℃、转速15 r/min的鼓式炒药机中炒制20 min，倾出晾凉。酒炙终点药温在130～140℃。结论 优选的川牛膝酒炙工艺参数明确、合理稳定、易于量化酒炙终点，适合于川牛膝酒炙工业化生产。

Objective To explore the quantitative relationship between the wine stir-fry industrial technology of Chuanniuxi (Cyathulae Radix, CR) and its its internal, external characteristics, the end point temperature, and to optimize the best wine stir-fry technology of CR and quantifying the end point of processed. Methods The appearance color score was used to quantify the external characteristics; The internal characteristics were quantified by the 15 HPLC characteristic peak mass ratios determined by HPLC; The infrared thermometer was used to quantify the temperature of the end point drug temperature of the wine stir-fry industrial technology; The single factor method was used to explore the quantitative relationship between the amount of wine added, the soak time, the proportion of the maximum stir-fry amount, the stir-fry temperature, the stir-fry time, the rotation speed of the stir-fry tube at different levels and the appearance color, the HPLC characteristic peak, and the end point temperature of the wine stir-fry industrial technology of CR. Results The proportion of the maximum stir-fry amount, stir-fry temperature and stir-fry time had significant effects on the internal and external characteristics and the end point drug temperature, while the amount of wine added, the soak time and the rotation speed of the stir-fry tube had no significant effects on the internal and external characteristics and the end point drug temperature. The optimal wine stir-fry industrial technology of CR is as follows:take the CR slices with the maximum stir-fry amount of 40%, add 10% yellow rice wine to moisten for 2 h, put them in a drum stir-fry machine with a controlled temperature of 200℃ and a rotating speed of 15 r/min, fry for 20 min, and pour them out to cool. The drug temperature at the end point temperature of the wine stir-fry industrial technology is between 130-140℃. Conclusion The optimized wine stir-fry industrial technology of CR is clear, reasonable and stable, easy to quantify the end point of processed, and suitable for wine stir-fry industrial technology of CR.

R283.6

国家中医药管理局国家中药标准化项目（ZYBZH-Y-SC-41）；四川省中医药管理局中医药科学技术研究专项项目（2017ZY001）