目的 优化枸杞Lycii Fructus汁制巴戟天Morindae Officinalis Radix炮制工艺，确定最佳工艺参数。方法 采用超高效液相色谱-三重四极杆串联质谱（UPLC-QqQ-MS/MS）技术，测定枸杞汁制巴戟天中水晶兰苷、去乙酰基车叶草苷酸、甲基异茜草素、甲基异茜草素-1-甲醚、蔗糖、蔗果三糖、耐斯糖、蔗果五糖、甜菜碱含量作为评价指标，以原辅料比、料液比、闷润时间、蒸制时间、干燥温度作为单因素考察因素，运用AHP-熵权法结合Box-Behnken设计-响应面法（Box-Behnken design-response surface method，BBD-RSM）进行枸杞汁制巴戟天炮制工艺优化研究。结果 优化得到的最佳工艺参数为原辅料比100∶8、料液比10∶15、闷润时间3 h、蒸制时间2.5 h、干燥温度50 ℃。结论 炮制工艺稳定可行，为枸杞汁制巴戟天的饮片质量提供保障，为揭示枸杞汁制巴戟天的炮制机制及临床应用提供数据支撑。

Objective To optimize the processing method of wolfberry juice processed Bajitian (Morindae Officinalis Radix, MOR), so as to determine the optimal process parameters. Methods The content of monotropein, deacetyl asperulosidic acid, methyl isoalizarin, methylisoalizarin-1-methyl ether, sucrose, kestose, nystose, 1F-fructofuranosylnystose and betaine measured by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS) were used as the evaluation indexes, and the ratio of raw and auxiliary materials, solid-liquid ratio, moistening time, steaming time and drying time were used as univariate analysis factors. The AHP-entropy weight method combined with the Box-Behnken design-response surface method (BBD-RSM) was used to optimize the processing technology of Morindae Officinalis Radix from wolfberry juice. Results The optimal process parameters were 100:8 for the ratio of raw and auxiliary materials, 10:15 for solid-liquid ratio, 3 h for stuffing time, 2.5 h for steaming time, and 50 ℃ for drying temperature. Conclusion The processing technology is stable and feasible, which provide guarantee for the quality of decoction pieces, and provided data support for revealing the processing mechanism and clinical application of the wolfberry juice processed Morindae Officinalis Radix.

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2018年国家自然科学基金项目（81874345）；沈阳市中青年科技创新人才支持计划项目（RC200174）；2022年辽宁省自然科学基金资助面上项目（2022-MS-223）；国家中医药管理局重点实验室研究领域的中医临床疗效提升项目（2100222179）