目的 对黄精Polygonati Rhizoma蜜炙炮制工艺进行筛选，对其蜜炙前后体内外活性进行评价。方法 采用正交试验考察加蜜量、蒸炙时间和蒸炙次数对蜜炙过程的影响，采用电子眼技术从外在角度评价黄精蜜炙后的颜色变化，选取醇溶性浸出物含量、多糖含量结合蜜炙黄精饮片的性状评分进行组合加权评分，以综合评分作为指标，优选出蜜炙黄精的最佳炮制工艺参数；采用铁还原力实验、1,1-二苯基-2-三硝基苯肼（DPPH）自由基、超氧阴离子自由基和羟基自由基清除法对体外抗氧化活性进行评价；建立脾虚小鼠模型，评价蜜炙黄精对脾虚小鼠的调节作用。结果 蜜炙黄精的最佳炮制工艺参数为蜂蜜（中蜜）用量为黄精用量的25%，蒸炙5次，每次3 h；最佳工艺的色度为L^* 42.400～42.900，a^* 8.400～8.600，b^* 18.300～19.900，E^*_ab 46.900～47.800；体外活性评价显示，蜜炙黄精、生黄精水提液及其对应水溶性多糖均有一定的铁还原能力，并能够清除DPPH自由基、超氧阴离子及羟基自由基，其中，蜜炙黄精抗氧化活性显著优于生黄精，蜜炙黄精多糖活性最优。体内活性研究表明，与脾虚小鼠模型组相比，蜜炙黄精干预后小鼠体质量及胸腺、脾脏指数及脾脏病理损伤均不同程度恢复；脾虚小鼠血清中胃动素、白细胞介素-1β分泌量显著升高（P＜0.05）；肝脏中氧化酶谷胱甘肽、过氧化氢酶及超氧化物歧化酶含量均有一定程度恢复（P＜0.05），丙二醛含量显著降低（P＜0.05）。其中，蜜炙黄精对脾虚小鼠调节作用优于生品黄精，以蜜炙黄精多糖调节作用最佳。结论 筛选的黄精蜜炙炮制工艺稳定、可行；蜜炙黄精具有抗氧化活性和调节脾虚作用，可作为一种潜在的抗氧化剂和免疫调节剂；为黄精蜜炙系列中药、保健品、食品开发提供理论基础。

Objective Td to optimize the honey-frying process of Huangjing (Polygonati Rhizoma) and evaluate the in vitro and in vivo activities before and after honey-frying. Methods An orthogonal experiment was conducted to investigate the effects of honey amount, steaming time, and steaming frequency on the honey-frying process. An electronic eye technology was used to evaluate the color change of honey-fried Polygonati Rhizoma from an external perspective. The optimal honey-frying parameters were determined by a combination weighted score based on the content of alcohol-soluble extracts, polysaccharides, and the sensory evaluation of honey-fried Polygonati Rhizoma decoction pieces. The antioxidant activity in vitro was assessed using the ferric reducing antioxidant power assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, superoxide anion radical scavenging assay, and hydroxyl radical scavenging assay. Additionally, a spleen-deficiency mouse model was established to evaluate the regulatory effect of honey-fried Polygonati Rhizoma on spleen-deficient mice. Results The optimal honey-frying parameters were 25% honey (medium honey) by weight of Polygonati Rhizoma steaming five times for 3 h. The optimal chroma of L^*, a^*, b^*and E^*_ab for the process were in the ranges of 42.400—42.900, 8.400—8.600, 18.300—19.900, and 46.900—47.800, respectively. The activity tests in vitro showed that both honey-fried and raw Polygonati Rhizoma water extracts, as well as their corresponding water-soluble polysaccharides, had certain iron-reducing abilities and scavenging effects on DPPH radicals, superoxide anions, and hydroxyl radicals. The antioxidant activity of honey-fried Polygonati Rhizoma was significantly higher than that of raw Polygonati Rhizoma, with honey-fried Polygonati Rhizoma polysaccharides showing the best antioxidant activity. The activity tests in vivo demonstrated that compared to the model group, spleen-deficient mice intervened with honey-fried Polygonati Rhizoma showed recovery in body weight, thymus and spleen indices, and spleen pathological damage. Serum levels of motilin and interleukin-1β increased (P < 0.05), and the contents of glutathione, catalase, and superoxide dismutase in the liver were partially restored (P < 0.05), while malonaldehyde content significantly decreased (P < 0.05). Honey-fried Polygonati Rhizoma showed superior regulatory effects on spleen-deficient mice compared to the raw Polygonati Rhizoma, with honey-fried Polygonati Rhizoma polysaccharides exhibiting the best regulatory effect. Conclusion The optimized honey-frying process for Polygonati Rhizoma is stable and feasible. Honey-fried Polygonati Rhizoma demonstrates antioxidant activity and regulatory effects on spleen deficiency, indicating its potential as an antioxidant and immunomodulatory agent. This study provides a theoretical basis for the development of honey-fried Polygonati Rhizoma-based traditional Chinese medicine, health products and foods.

R283.6

国家自然科学基金资助项目（82304727）;国家中医药管理局全国老药工传承工作室（[2024]255号）;国家级非物质文化遗产保护资金;陕西省重点研发计划项目（2024SF-YBXM-460）;陕西省中医药管理局项目（2021-QYZL-01）;陕西省中医药管理局项目（SZY-KJCYC-2023-027）;“秦药”研发重点实验室（2021-QYPT-001）