目的 建立大青叶㕮咀饮片压制工艺，确定最佳工艺参数。方法 通过HPLC法测定大青叶中靛玉红、异牡荆素、色胺酮的含量，热浸法测定出膏率，采用层次分析法（analytic hierarchy process，AHP）-熵权法确定各指标的权重系数并计算综合得分。以压力、压制时间、烘制温度、烘制时间为单因素进行考察，运用AHP-熵权法结合Box-Behnken设计-响应面法（Box-Behnken design-response surface methodoly，BBD-RSM）优选大青叶㕮咀饮片压制工艺。结果 大青叶㕮咀饮片压制工艺的最优参数为药材闷润后切制5～7 mm，于4 MPa压制60 s，60 ℃烘制4 h，在此条件下，验证试验总评归一（overall desirability，OD）值为94.12%，与预测OD值93.30%接近。结论 大青叶㕮咀饮片压制工艺切实可行，可为大青叶㕮咀饮片的开发与利用提供参考。

Objective To establish the pressing process of the Fujv decoction pieces of Daqingye (Isatidis Folium, IF), and determine the optimal process parameters. Methods The contents of indirubin, isovitexin and tryptanthrin in IF were determined by HPLC. The paste yield was determined by hot maceration. The analytic hierarchy process (AHP)-entropy weight method was used to determine the weight coefficients of each index and calculate the comprehensive score. Pressure, compression time, drying temperature and drying time were investigated as single factors. The AHP-entropy weight method combined with the Box-Behnken design-response surface methodoly (BBD-RSM) was used to optimize the pressing process of the decoction pieces of the Fujv decoction pieces of IF. Results The optimal parameters of the initial pressing process of the decoction pieces of the Fujv decoction pieces are as follows: After moistening, the medicinal materials were cut into 5—7 mm pieces, pressed at 4 MPa for 60 s, and baked at 60 ℃ for 4 h. Under these conditions, the overall desirability (OD) value of the validation tests was 94.12%, which is close to the predicted OD value of 93.30%. Conclusion The compression process for IF Fujv decoction pieces is practically feasible, providing a reference for the development and utilization of such pieces.

R283.6

国家自然科学基金面上项目(82474099); 河南省杰出青年基金项目(252300421028); 河南省高校科技创新团队(26IRTSTHN018)