目的 利用质量综合评价对天麻Gastrodiae Rhizoma趁鲜切制工艺饮片进行比较分析，筛选天麻趁鲜切制的最优工艺。方法 采用切片后蒸制烘干方法，设置不同蒸制时间（0、5、10、20 min）和烘干温度（30、45、60、75 ℃），共16种趁鲜切制工艺参数（Q1～Q16）；采用UPLC-Q-TOF-MS技术分析不同趁鲜切制饮片的差异成分，以天麻素、对羟基苯甲醇、巴利森苷类、多糖、蛋白质、醇溶性浸出物为质量参数，采用熵权法与逼近理想解排序法（technique for order preference by similarity to ideal solution，TOPSIS）综合筛选趁鲜切制最优工艺。结果 UPLC-Q-TOF-MS技术共分析鉴定出27种化合物，以变量重要性投影（variable importance projection，VIP）＞1.0为条件，筛选不同趁鲜切制饮片的差异成分有丁香酸葡萄糖苷、尿嘧啶、岩白菜素-8-O-α-L-鼠李糖苷、腺苷、巴利森苷B、巴利森苷K、巴利森苷F，差异成分聚类显示，蒸制0 min的饮片聚为一类，与其他蒸制时间差异成分存在显著差异；不同趁鲜切制工艺对天麻素、对羟基苯甲醇及多糖含量影响显著；熵权法与TOPSIS法综合评价分析发现，Q6组（蒸制5 min、45 ℃烘干）综合评分位列第1，且雷达图面积占比最大。结论 蒸制是影响天麻趁鲜切制饮片质量的关键工艺；新鲜天麻切制5 mm厚、蒸制5 min、45 ℃烘干时综合质量较高，可为药用天麻趁鲜切制工艺标准研制提供参考。

Objective To compare and analyze the fresh-cut processing slices of Tianma (Gastrodiae Rhizoma, GR) by comprehensive quality evaluation, and to screen the optimal process of fresh-cut processing of GR. Methods Different steaming time (0, 5, 10, 20 min) and drying temperature (30, 45, 60, 75 ℃) were set, and a total of 16 kinds of fresh-cut process parameters (Q1—Q16) were set. UPLC-Q-TOF-MS technology was used to analyze the different components of different fresh-cut decoction pieces. Gastrodin, p-hydroxybenzyl alcohol, parishins, polysaccharide, protein and alcohol-soluble extract were used as quality parameters. Entropy weight method and technique for order preference by similarity to ideal solution (TOPSIS) method were used to comprehensively screen the optimal process of fresh-cut decoction pieces. Results A total of 27 compounds were identified by UPLC-Q-TOF-MS technology. Using variable importance projection (VIP) > 1.0 as a condition, the differential components of different fresh-cut decoction pieces were screened as syringic acid glucoside, uracil, bergenin-8-O-α-L-rhamnoside, adenosine, parishin B, parishin K, parishin F. The clustering of differential components showed that the decoction pieces steamed for 0 min were clustered into one group, and there were significant differences in the differential components between steamed for 0 min and other steamed time. Different fresh-cutting processes had significant effects on the contents of gastrodin, p-hydroxybenzyl alcohol and polysaccharides. The comprehensive evaluation and analysis of entropy weight method and TOPSIS method showed that the comprehensive score of Q6 group (steaming for 5 min and drying at 45 ℃) ranked first, and the radar map area accounted for the largest proportion. Conclusion Steaming is the key process affecting the quality of fresh-cut GR. The comprehensive quality of fresh GR is high when it is cut into 5 mm thick, steamed for 5 min and dried at 45 ℃, which can provide reference for the development of fresh cutting process standard of GR.

R283.6

国家重点研发计划（2023YFC3503803）；中国中医科学院科技创新工程项目（CI2024E003）