目的 优选扣子七（珠子参Panacis Majoris Rhizoma）最佳蒸制工艺，并研究其蒸制前后主要成分变化。方法 以人参皂苷Ro、假人参皂苷RT₁、竹节参皂苷IV、竹节参皂苷IVa、姜状三七皂苷R₁、拟人参皂苷RP₁、金盏花苷E、齐墩果酸β-D-吡喃葡萄糖基酯、人参皂苷RK₁这9种皂苷类成分含量为评价指标，利用G1-熵权法计算各评价指标的权重系数和综合评分，进一步利用Box-Behnken设计-响应面法（Box-Behnken design-response surface method，BBD-RSM）考察蒸制时间、蒸制温度和干燥温度对扣子七蒸制工艺的影响，优选出最佳蒸制工艺。按最佳蒸制工艺对扣子七进行蒸制，并对多指标含量进行测定，通过主成分分析（principal component analysis，PCA）、正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）进行评价，寻找其蒸制前后的特征性成分，并进一步进行模拟炮制，阐明其皂苷类成分蒸制过程中的转化规律。结果 扣子七最佳蒸制工艺为蒸制温度125 ℃、蒸制时间2.5 h、干燥温度80 ℃，PCA和OPLS-DA均可将扣子七的生品和蒸品分为2类，并通过变量投影重要性（variable importance in projection，VIP）值筛选出金盏花苷E、人参皂苷RK₁、齐墩果酸β-D-吡喃葡萄糖基酯和姜状三七皂苷R₁这4个蒸制后的特征性成分，同时根据模拟炮制结果推测齐墩果烷型人参皂苷的转化规律，即极性大的皂苷类成分受热水解脱糖转化为极性小的皂苷类成分。结论 优选出了扣子七蒸制的最佳工艺，阐明了蒸制前后的主要化学成分转化规律，为后续蒸制前后药理作用研究提供数据支持。

Objective To optimize the steaming process of Kouziqi (Zhuzishen, Panacis Majoris Rhizoma, PMR) and study the changes in its main components before and after steaming. Methods The contents of nine saponins, including ginsenoside Ro, pseudoginsenoside RT₁, chikusetsusaponin IV, chikusetsusaponin IVa, zingibroside R₁, pseudoginsenoside RP₁, calenduloside E, oleanolic acid β-D-glucopyranosyl ester, and ginsenoside RK₁, were used as evaluation indicators. The G1-entropy weight method was employed to calculate the weight coefficients and comprehensive scores of each evaluation indicator. Further, the Box-Behnken design-response surface method (BBD-RSM) was used to investigate the effects of steaming time, steaming temperature, and drying temperature on the steaming process of PMR, thereby optimizing and selecting the best steaming process. According to the optimal steaming process, PMR were steamed, and the multi-index content was measured. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were employed for evaluation to identify characteristic components before and after steaming. Additionally, simulated processing was conducted to elucidate the transformation rules of saponins during the steaming process. Results The optimal steaming process of PMR was determined to be a steaming temperature of 125 ℃, a steaming time of 2.5 h, and a drying temperature of 80 ℃. Both PCA and OPLS-DA could classify the raw and steamed PMR into two categories. Through variable importance in projection (VIP), four characteristic components after steaming were screened out: calenduloside E, ginsenoside RK₁, oleanolic acid β-D-glucopyranosyl ester and zingibroside R₁. Based on the simulated processing results, the transformation patterns of oleanane-type ginsenosides were inferred, saponins with high polarity are transformed into saponins with low polarity through de-glycosylation under hot-water treatment. Conclusion The optimal processing technique for the steaming of PMR has been identified, elucidating the main chemical composition transformation patterns before and after steaming. This provides data support for subsequent pharmacological studies on the effects before and after steaming.

R283.6

湖南省自然科学基金资助项目（2025JJ90119）；湖南省教育厅重点项目（22A0242）；中药炮制技术传承基地开放基金项目（2022ZYPZ06）；中药炮制技术传承基地开放基金项目（2022ZYPZ12）；湖南中医药大学重点学科中药学科（校行发规字[2023]2号）