目的 优化麸炒白术Atractylodis Macrocephalae Rhizoma的炮制工艺，确定最佳炮制工艺参数。方法 采用pH计、电导率仪、黏度计、分光色差仪测定麸炒白术水煎液的理化参数（pH值、电导率、黏度、色度值）；采用紫外-可见分光光度法和超高效液相色谱-三重四极杆串联质谱（ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry，UPLC-QqQ-MS/MS）技术对麸炒白术中多糖含量以及白术内酯I、II、III、绿原酸等活性成分的含量进行测定；采用紫外-可见分光光度法测定麸炒白术水煎液对1,1-二苯基-2-苦基肼（DPPH）、2,2′-联氮-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐（ABTS）自由基清除效果；选择上述理化参数、各化学成分的含量以及抗氧化活性作为评价指标，通过层次分析-赋值（AHP-CRITIC）混合加权法确定各评价指标的权重系数；选择麦麸用量、炒制时间、炒制温度作为考察因素，联合单因素实验与Box-Behnken设计-响应面法（Box-Behnken design-response surface method，BBD-RSM）进行麸炒白术炮制工艺的优化研究。结果 优化得到麸炒白术的最佳炮制工艺参数为100 g白术用10.0 g麦麸，在240 ℃下炒制6 min，筛去麦麸，即得。结论 所确定的麸炒白术炮制工艺切实可行，能够为饮片的工业化生产提供科学的数据支持，也可为保障麸炒白术饮片的质量及临床应用提供一定的理论依据。

Objective To optimize the processing techniques for bran-fried Baizhu (Atractylodis Macrocephalae Rhizoma, AMR) and determine the optimal processing parameters. Methods The physical parameters of the bran-fried AMR decoction, including pH value, conductivity, viscosity, and chromaticity, were determined using pH value, conductivity, viscosity, and chromaticity. Ultraviolet-visible spectrophotometry and ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS) were used to determine the content of polysaccharides, atractylenolide I, II, III, chlorogenic acid and other active ingredients in bran-fried AMR. Ultraviolet-visible spectrophotometry was utilized to ascertain the scavenging rates of DPPH and ABTS free radicals in the bran-fried AMR decoction. The a fore mentioned physical parameters, the content of chemical constituents, and the antioxidant activity served as evaluation indices. The weight coefficients for each evaluation index were determined using the AHP-CRITIC combined weighting method. Wheat bran, stir-frying duration, and stir-frying temperature were chosen as the factors for investigation. The single-factor approach and the Box-Behnken design-response surface method (BBD-RSM) were employed to optimize the processing technology for bran-fried AMR. Results The optimum processing technology for bran-fried AMR involves using 10.0 g of wheat bran per 100 g of herbal decoction pieces, which are then fried for 6.0 min at 240 ℃. Conclusion The optimized bran-frying process for AMR was confirmed to be practicable, providing both scientific data to support its industrial production and a theoretical basis for ensuring the quality and clinical application of the bran-fried AMR decoction pieces.

R283.6

国家自然科学基金青年基金项目(81803726);辽宁省科技计划联合计划面上项目(2024-MSLH-286);辽宁中医药大学青创团队项目(2024-JYTCB-075);辽宁中医药大学校级课题重点项目(2021LZY054);辽宁省教育厅面上项目(LJKMZ20222205);辽宁省教育厅面上项目(LJKMZ20221308);辽宁省教育厅面上项目(LJ212414289001)