目的 优化乌梅Mume Fructus肉的炮制工艺，确定最佳炮制工艺参数。方法 采用HPLC法测定乌梅肉中指标成分5-羟甲基呋喃甲醛（5-hydroxymethylfurfural，5-HMF）、新绿原酸、绿原酸、隐绿原酸、咖啡酸的含量；采用紫外-可见分光光度计测定乌梅肉中多糖的含量；选择各化学成分的含量、水溶性浸出物含量以及外观性状作为评价指标，通过层次分析（analytic hierarchy process，AHP）-熵权法混合加权法确定各评价指标的权重系数；选择加水量、闷润时间、蒸制时间为因素进行L₉(3⁴)正交试验，采用反向传播神经网络（back propagation neural network，BPNN）预测乌梅肉的最优炮制工艺参数并验证。结果 BPNN优化工艺优于正交筛选工艺，且预测结果稳定可靠，综合评分最高，为83.26，乌梅肉的最佳蒸制工艺为100 kg乌梅加22.5 kg水，闷润60 min，蒸制30 min。结论 所确定的乌梅肉炮制工艺切实可行，能够为饮片的工业化生产提供科学的数据支持，也可为保障乌梅肉的质量及临床应用提供理论依据。

Objective To optimize the best processing technology of Wumei (Mume Fructus, MF) flesh and determine the best processing parameters. Methods The contents of 5-hydroxymethylfurfural (5-HMF), neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid and caffeic acid were determined by HPLC. The content of polysaccharide in MF flesh was determined by ultraviolet-visible spectrophotometer. The content of each chemical component, the content of water-soluble extracts and the appearance traits were selected as the evaluation indexes, and the weight coefficient of each evaluation index was determined by analytic hierarchy process (AHP)-entropy weight method hybrid weighting method. The L₉(3⁴) orthogonal test was carried out with water addition, moistening time and steaming time as factors. Back propagation neural network (BPNN) was used to predict and verify the optimal processing parameters of MF flesh. Results The BPNN optimization process was superior to the orthogonal screening process, and the prediction results were stable and reliable. The composite score was the highest, which was 83.26. The best steaming process of MF flesh was 22.5 kg of water per 100 kg of MF flesh, moistening for 60 min, and steaming for 30 min. Conclusion The determined processing technology of MF flesh is scientific and feasible, which can provide scientific data support for the industrial production of decoction pieces, and also provide a theoretical basis for ensuring the quality and clinical application of MF flesh.

R283.6

国家重点研发计划项目（2019YFC1711204）；陕西省教育厅项目（21JC011）；陕西省中医药管理局项目（2021-04-ZZ-007）；咸阳市科学技术局项目（L2024-QCY-ZYYJJQ-X50）