目的 优化焦麦芽的炮制工艺，并探究其对功能性消化不良（functional dyspepsia，FD）小鼠胃肠动力的增效作用及其机制。方法 采用热分析技术分析麦芽及其有效成分的热解特性，确定其适宜的炒焦温度范围；以5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、总黄酮含量结合外观性状评分为评价指标，采用AHP-CRITIC权重分析法确立各指标权重，并运用响应面法优化炒制温度与炒制时间等工艺参数；通过多因素复合法建立FD小鼠模型，以小肠推进率、胃排空率及胃肠激素（胃动素和胃泌素）水平为考察指标，比较优化工艺所得焦麦芽与麦芽的药效差异。结果 热分析确定麦芽炒焦的适宜温度为217.7～286.3 ℃；响应面法优化得到的麦芽炒焦最佳工艺为270.00℃炒制20.00 min；药效实验表明，焦麦芽高剂量组能显著提高FD小鼠的小肠推进率（P＜0.05）及胃排空率（P＜0.05），并显著提升血清胃动素（P＜0.05）和胃泌素（P＜0.05）水平。结论 运用AHP-CRITIC权重分析法以及热分析技术对焦麦芽的炮制工艺进行了优化，经工艺优化后的焦麦芽可显著改善FD小鼠的胃肠动力，为焦麦芽等炒焦类中药炮制火候量化提供了方法学参考。

Objective To optimize the processing technology of Jiaomaya (charred Hordei Fructus Germinatus, CHFG) and investigate its synergistic effects and mechanisms on intestinal motility in functional dyspepsia (FD) mice. Methods Thermal analysis techniques were employed to analyze the pyrolysis characteristics of maiya (Hordei Fructus Germinatus, HFG) and its active components, determining the appropriate temperature range for charring. Using 5-hydroxymethylfurfural (5-HMF) content, total flavonoids content, and appearance trait scores as evaluation indicators, the AHP-CRITIC weight analysis was applied to establish the weight of each indicator. Response surface methodology was utilized to optimize processing parameters such as temperature and duration. A multifactorial composite method was used to establish an FD mouse model. Intestinal propulsion rate, gastric emptying rate, and gastrointestinal hormone (motilin, gastrin) levels were measured to compare the pharmacological differences between optimized CHFG and raw HFG. Results Thermal analysis identified the optimal charring temperature window for HFG as 217.7—286.3 ℃. Response surface optimization yielded the best processing parameters: 270.00 ℃ for 20.00 min. Pharmacological experiments demonstrated that the high-dose CHFG group significantly improved intestinal propulsion rate (P < 0.05), gastric emptying rate (P < 0.05), and serum motilin (P < 0.05) and gastrin (P < 0.05) levels in FD mice. Conclusion The AHP-CRITIC weighting method combined with thermal analysis technology successfully optimized the processing of CHFG. The optimized CHFG significantly enhanced gastrointestinal motility in FD mice, providing methodological references for the quantification and standardization of fire control in traditional Chinese medicine processing.

R283.6

山西省中医药科技创新工程项目：山西道地药材炮制“火力/火候”客观化表征与饮片药性变化相关行研究及应用示范（CZ2023041_019）；太原市揭榜挂帅项目“山西道地中药饮片质量提升关键技术研究及产业化”（2023048）；中药炮制技术传承基地建设项目（CZ2023016）；山西中医药大学科技创新团队项目（2022TD1014）；山西省平台基础与人才专项（202304051001044）；阳泉市农业农村局项（SZY-YQZX-2019004）