目的 利用响应面法优选蜜炙百合Lilii Bulbus炮制工艺，并探究百合蜜炙过程中颜色与有效成分的相关性，为蜜炙百合的规范化生产提供参考依据。方法 以5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、表儿茶素、王百合苷C、王百合苷A、王百合苷B、根皮苷、圣草酚为评价指标，对炮制过程中的炼蜜用量、蜜水比、闷润时间、炮制温度、炮制时间进行考察，采用AHP-CRITIC综合赋权法确定各评价指标的权重系数，联合单因素实验与响应面法优选出蜜炙百合的最佳工艺参数，并运用SPSS AU在线软件，进行指标成分与颜色的相关性分析，从而建立相应回归模型。结果 AHP-CRITIC综合赋权法确定5-HMF、表儿茶素、王百合苷C、王百合苷A、王百合苷B、根皮苷、圣草酚的权重系数分别为0.138 9、0.164 0、0.232 1、0.256 1、0.070 1、0.072 5、0.066 5，以其综合评分优选出的最佳炮制工艺为炼蜜用量为5%，蜜水比为1∶2.05，闷润时间为9.7 h，炒制温度为128.4 ℃，炒制时间为7.7 min。由相关性分析可知，L值越小，5-HMF、王百合苷C、A含量越高，根皮苷含量越低，a值越大，王百合苷B含量越高，b值越大，5-HMF、王百合苷A、B含量越高。逐步回归分析可知，颜色值在一定程度上可以预测5-HMF、王百合苷C、A、B与根皮苷含量；5-HMF、王百合苷A、B可在一定程度上预测颜色值。结论 响应面法优选出的蜜百合炮制工艺合理、简单、可行，炮制过程中化学成分的变化与颜色具有显著相关性，可为百合蜜炙工艺终点量化、化学成分的动态检测及质量评价提供参考。

Objective To optimize the processing technology of honey-fried Baihe (Lilii Bulbus) by response surface method, and to explore the correlation between color and effective components in the process of honey-fried Lilii Bulbus, so as to provide reference for the standardized production of honey-fried Lilii Bulbus. Methods With 5-hydroxymethylfurfural (5-HMF), epicatechin, regaloside C, regaloside A, regaloside B, phloridzin and eriodictyol as evaluation indexes, the amount of refined honey, honey-water ratio, moistening time, processing temperature and processing time in the processing process were investigated. The weight coefficient of each evaluation index was determined based on AHP-CRITIC comprehensive weighting method. The optimal process parameters of honey-fried Lilii Bulbus were optimized by single factor test and response surface method. SPSS AU online software was used to analyze the correlation between index components and color, so as to establish the corresponding regression model. Results The weight coefficients of 5-HMF, epicatechin, regaloside C, regaloside A, regaloside B, phloridzin and eriodictyol determined by AHP-CRITIC comprehensive weighting method were 0.138 9, 0.164 0, 0.232 1, 0.256 1, 0.070 1, 0.072 5, and 0.066 5, respectively. The optimal processing technology was as follows: the amount of refined honey was 5%, the ratio of honey to water was 1:2.05, the moistening time was 9.7 h, the roasting temperature was 128.4 ℃, and the roasting time was 7.7 min. Correlation analysis showed that the smaller the L value, the higher the content of 5-HMF, regaloside C and A, the lower the content of phloridzin; the greater the a value, the higher the content of regaloside B; the greater the b value, the higher the content of 5-HMF, regaloside A and B. Stepwise regression analysis showed that color values could predict the contents of 5-HMF, regaloside C, A, B and phloridzin. Likewise, 5-HMF, regaloside A and regaloside B can predict the color value to a certain extent. Conclusion The processing technology of honey-fried Lilii Bulbus optimized by response surface method is reasonable, simple and feasible. The change of chemical components in the processing process has a significant correlation with the color, which can provide reference for the quantification of honey processing technology, dynamic detection of chemical components and quality evaluation of Lilii Bulbus.

R283.6

湖南省自然科学基金项目（2022JJ80023）;湖南中医药大学校级科研项目（2020XJJJ044）;湖南省教育厅优秀青年项目（22B0375）;湖南省卫生健康委员会项目（202213014042）;湖南省老中医药专家学术经验继承项目（湘中医药函〔2020〕37号）