酒黄精作为黄精Polygonati Rhizoma的主要炮制品之一，近年来其炮制工艺研究取得了重要进展。文献调研与最新研究结果显示，黄精酒制过程中化学成分发生明显变化，尤其会产生对人体健康有潜在威胁的物质如5-羟甲基糠醛、5-羟甲基麦芽酚及丙烯酰胺等；炮制后免疫调节、抗氧化、降血糖与调血脂等药理活性得到显著增强。目前酒黄精研究面临炮制规范不统一、工艺参数不明确、质量控制困难等挑战，系统综述了酒黄精的炮制历史沿革、现代炮制工艺、化学成分及药理作用等方面的研究进展。未来研究应聚焦于炮制工艺标准化、机制解析现代化及应用技术创新化，进一步推动酒黄精产业全面快速发展。

Wine-processed Huangjing (Polygonati Rhizoma) is one of the primary processed products of the Polygonati Rhizoma, its preparation technology has seen important progress in recent years. Literature research and the latest research results indicate that the chemical composition undergoes notable changes during the wine-processing of Polygonati Rhizoma, particularly generating substances that pose potential health risks to humans, such as 5-hydroxymethylfurfural, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, acrylamide. Following processing, the pharmacological activities such as immunomodulation, antioxidant, hypoglycemic, and hypolipidemic effects are markedly enhanced. Current research on wine-processed Polygonati Rhizoma faces challenges such as inconsistent processing standards, unclear process parameters and difficulties in quality control. This paper systematically summarizes research progress of wine-processed Polygonati Rhizoma, including the historical evolution, modern processing techniques, chemical composition, and pharmacological effects. Future research should focus on standardizing processing techniques, modernizing mechanism analysis, and applying technological innovations to further promote the comprehensive and rapid development of the wine-processed Polygonati Rhizoma industry.

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浙江理工大学绍兴生物医药研究院开放基金资助项目（SXAB202216）；科技横向“食药物质提取工艺、质量标准及小试生产研究”（22040252-J）