目的 优选醋鳖甲vinegar-quenched Pelodisci Carapax炮制工艺，探讨炮制过程中颜色与内在成分含量的关联性，为其工艺标准化与质量评价提供依据。方法 采用Box-Behnken设计-响应面法（Box-Behnken design-response surface methodology，BBD-RSM），以砂烫温度、砂烫时间、醋淬后干燥时间为考察因素，以外观性状、水分、浸出物及6种氨基酸含量为考察指标，结合AHP-CRITIC法计算综合评分（overall desirability，OD）优化炮制工艺。采用色差仪测定炮制品的粉末颜色值（L^*、a^*、b^*），分析其与成分含量的关联性。结果 优选出醋鳖甲最佳工艺为砂烫温度211℃、砂烫时间7 min、醋淬后干燥时间121 min。相关性分析显示，L^*值与脯氨酸含量呈极显著正相关（P＜0.01），与甘氨酸和缬氨酸含量呈显著正相关（P＜0.05）；b^*值与羟脯氨酸、甘氨酸、精氨酸、脯氨酸、缬氨酸含量呈极显著负相关（P＜0.01）；a^*值与甘氨酸含量呈极显著负相关（P＜0.01），与精氨酸、缬氨酸含量呈显著负相关（P＜0.05），E^*值与脯氨酸呈显著正相关（P＜0.05）。回归性分析进一步确认颜色值与多成分含量之间存在量化关系。结论AHP-CRITIC法结合BBD-RSM法可科学优选醋鳖甲的炮制工艺，其颜色与成分显著相关，为建立醋鳖甲质量评价体系提供新方法。

Objective To optimize the processing technology of Cubiejiɑ (vinegar-quenched Pelodisci Carapax, vqPC) and to investigate the correlation between color and intrinsic component content during processing, thereby providing a basis for process standardization and quality evaluation. Methods Using Box-Behnken design combined with response surface methodology (BBD-RSM), sand-frying temperature, sand-frying time, and drying time after vinegar quenching were selected as independent variables, while appearance characteristics, moisture content, extract contents, and the contents of six amino acids served as response variables. The analytic hierarchy process (AHP) and criteria importance through intercriteria correlation (CRITIC) method were integrated to calculate overall desirability (OD) for process optimization. Color values (L^*, a^*, b^*) of the processed powder were measured using a colorimeter and their correlations with component contents were analyzed. Results The optimal processing parameters were determined as follows: sand-frying temperature 211 ℃, sand-frying time 7 min, and drying time after vinegar quenching 121 min. Correlation analysis indicated that the L^* value showed a highly significant positive correlation with proline content (P < 0.01) and positive correlation with the contents of glycine and valine (P < 0.05). The b^* value exhibited a highly significant negative correlation with the contents of hydroxyproline, glycine, arginine, proline and valine (P < 0.01). The a^* value showed a highly significant negative correlation with glycine content (P < 0.01) and a significant negative correlation with arginine and valine content (P < 0.05). The E^* value showed a significant positive correlation with proline content (P < 0.05). Regression analysis further confirmed quantitative relationships between color values and the contents of multiple components. Conclusion The combination of AHP-CRITIC and BBD-RSM provides a scientific approach for optimizing the processing technology of vqPC. The significant correlations between color parameters and chemical components offer a new method for establishing its quality evaluation system.

R283.6

国家重点研发计划项目（2023YFC3504200）