目的 优化炒桃仁炮制工艺，并通过桃仁Persicae Semen炒制前后药理活性的变化探讨其“生熟异治”作用。方法 采用热分析技术，以桃仁中苦杏仁苷、十六烷酸、亚油酸和油酸等主要化学成分为指标，确定炒桃仁的最佳炮制温度范围；以苦杏仁苷、乙醇浸出物、脂肪油含量以及外观色泽为评价指标，以燀制时间、炒制时间、炒制温度为炮制过程考察因素，运用AHP-CRITIC复合熵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化炒桃仁炮制工艺。同时，通过盐酸肾上腺素建立急性血瘀大鼠模型，研究桃仁炒制前后对大鼠血瘀症状的改善作用。同时，测定大鼠血液流变学和凝血功能，并采用苏木精-伊红染色法观察肺与肝脏组织病理变化。此外，建立燥结失水小鼠模型，通过小鼠排便及空肠组织病变情况研究桃仁炒制前后润肠通便作用的变化。结果 通过热分析实验综合分析得出，炒桃仁最佳炮制温度为120.11～291.02 ℃；响应面法分析得出，炒桃仁最优炮制工艺为燀制时间3.1 min，炒制温度148 ℃，炒制时间3.8 min。活血化瘀作用研究结果表明，与模型组相比，生桃仁和炒桃仁组均可明显降低血瘀模型大鼠全血黏度（P＜0.05、0.01、0.001）和血浆黏度（P＜0.01、0.001），明显延长凝血酶原时间（prothrombin time，PT）、活化部分凝血活酶时间（activated partial thromboplastin time，APTT）和凝血酶时间（thrombin time，TT）（P＜0.05、0.01、0.001），显著降低纤维蛋白原（fibrinogen，Fib）含量（P＜0.01、0.001），并明显改善肺与肝脏组织病变程度及损伤。此外，生桃组的以上作用明显强于炒桃仁组。润肠通便作用研究表明，生桃仁与炒桃仁组均能够明显改善燥结失水便秘小鼠的排便情况和空肠组织的病理状况，且炒桃仁的作用明显强于生桃仁。结论 通过热分析技术结合响应面法优化的炒桃仁炮制工艺稳定可行，且研究发现生桃仁的活血化瘀作用强于炒桃仁，炒桃仁的润肠通便作用强于生桃仁，进一步验证了桃仁的“生熟异治”作用，为桃仁的临床用药提供了科学依据。

Objective To optimize the processing technology of stir-fried Taoren (Persicae Semen, PS) and explore its “differential therapeutic effects of the raw and processed” through the changes in pharmacological activity before and after processing. Methods Thermal analysis technology was employed, with amygdalin, hexadecanoic acid, linoleic acid, and oleic acid in PS as the main chemical components, to determine the optimal processing temperature range for stir-fried PS. Amygdalin, alcohol extract, fatty oil content, and appearance color were used as evaluation indicators, and blanching time, stir-frying time, and stir-frying temperature were used as factors of processing technology. The AHP-CRITIC composite entropy weight method was used to determine the weight coefficients of each evaluation indicator, and single factor experiments and response surface methodology were combined to optimize the processing technology of stir-fried PS. At the same time, an acute blood stasis rat model was established using adrenaline hydrochloride to study the improvement of PS before and after stir-frying on blood stasis symptoms in rats. The hemorheology and coagulation function of rats were measured, and the pathological changes of lung and liver tissues were observed using hematoxylin eosin (HE) staining method. In addition, a mouse model of dryness and dehydration was established to study the changes in the moisturizing and laxative effects of PS before and after stir-frying by examining the changes in defecation and intestinal tissue lesions in mice. Results Through comprehensive analysis of thermal analysis experiments, it was found that the optimal processing temperature range for stir-fried PS was 120.11—291.02 ℃; Response surface methodology analysis showed that the optimal processing conditions for stir-fried PS were a blanching time of 3.1 min, a stir-frying temperature of 148 ℃, and a stir-frying time of 3.8 min. The results of the study on the effect of promoting blood circulation and removing blood stasis showed that compared with the model group, both the raw and the stir-fried PS groups could significantly reduce whole blood viscosity (P < 0.05, 0.01, 0.001) and plasma viscosity (P < 0.01, 0.001) in blood stasis rats, significantly prolong prothrombin time (PT), activated partial thromboplastin time (APTT), and thrombin time (TT) (P < 0.05, 0.01, 0.001), significantly reduce fibrinogen (Fib) content (P < 0.01, 0.001), and significantly improve the degree and damage of lung and liver tissue lesions. In addition, the above effects of the raw PS groups were significantly stronger than those of the stir-fried PS groups. Research on the effect of moistening intestines and promoting bowel movements has shown that both the raw and stir-fried PS groups could significantly improve the constipation caused by dryness and dehydration in mice and the pathological condition of the jejunal tissue. Moreover, the effect of stir-fried PS was significantly stronger than that of raw PS. Conclusion The processing technology of stir-fried PS optimized by thermal analysis technology combined with response surface methodology was stable and feasible, and the study found that the blood activating and stasis removing effects of raw PS were stronger than those of stir-fried PS, and the moisturizing and laxative effects of stir-fried PS were stronger than those of raw PS. This further verified the effects of “differential therapeutic effects of the raw and processed” and provided a scientific basis for the clinical use of PS.

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山西省中医药科技创新项目（CZ2023041_019）；山西省科技创新人才团队项目（202304051001044）；中药炮制山西省重点实验室（202404010920012）；中药炮制研究创新团队（2022TD1014）；中药材加工炮制传承与创新重点研究室（zyyyjs2024020）