目的 优化确定槐米Sophorae Japonicae 2种不同炮制品的最佳炮制工艺，采用UPLC法建立指标成分的含量测定与色度值关联分析方法。方法 采用UPLC法测定槐米的9种成分（5-羟甲基糠醛、原儿茶酸、芦丁、异槲皮苷、槲皮素、山柰酚-3-O-芸香糖苷、水仙苷、山柰素、异鼠李素）以及醇溶性浸出物含量为评价指标；采用单因素实验结合Box-Behnken设计-响应面法（Box-Behnken design-response surface methodology，BBD-RSM）考察炒制功率、炒制时间、投料量3个因素。运用CRITIC权重赋值法计算10个考察指标的权重系数，两者结合分析优化槐米2种炮制品的工艺。联合IRIS电子眼测定槐米不同炮制程度的颜色变化，运用SPSS 20.0和Origin 2024进行颜色与指标性成分的相关性分析。结果 炒槐米的最佳炮制工艺为炒制功率900 W，炒制时间5.5 min，投料量为115 g，槐米炭的最佳炮制工艺为炒制功率1 600 W，炒制时间3 min，投料量为100 g，即得。分别制备3批样品进行验证，平均综合评分分别为炒槐米67.33，槐米炭78.98，RSD分别为2.29%、0.70%，与预测值接近，表明该炮制工艺稳定。色度值与9种指标成分相关性分析表明，L^*与b^*值都与芦丁、山柰酚3-O-芸香糖苷、水仙苷3个成分呈显著正相关，与山柰素和槲皮素、异鼠李素呈显著负相关，a^*值与原儿茶酸、异槲皮苷、槲皮素、山柰素和异鼠李素呈显著正相关，表明颜色与槐米内在成分变化有一定的相关性。结论 通过BBD-RSM及CRITIC权重赋值法优选的炒槐米、槐米炭炮制工艺稳定可行。炮制过程中内在成分的变化与色度值显著相关，为炒槐米、槐米炭的炮制程度判断及其内在成分变化之间的关联提供了简单且直观的判断依据，为二者的质量评价及临床应用提供了参考。

Objective To optimize the optimal processing methods for two different preparations of Huaimi (Sophorae Japonicae, SJ) and establish a method for determining the content of marker components and analyzing their correlation with color values using UPLC. Methods UPLC was employed to determine nine components in SJ (5-hydroxymethylfurfural, protocatechuic acid, rutin, isoquercitrin, quercetin, kaempferol-3-O-rutinoside, narcissin, kaempferol, and isorhamnetin) and alcohol-soluble extract content as evaluation indicators. A single-factor experiment combined with Box-Behnken design-response surface methodology (BBD-RSM) was employed to investigate three factors: roasting power, roasting time, and feedstock quantity. The weighting coefficient of the 10 indicators was calculated using the criteria importance through inter-criteria correlation (CRITIC) method. Both approaches were integrated to analyze and optimize the processing techniques for the two prepared forms of SJ. The IRIS electronic eye was employed to measure color changes in SJ at different processing levels. SPSS 20.0 and Origin 2024 software were used to analyze the correlation between color and indicator components. Results The optimal processing conditions for stir-fried SJ were determined as frying power 900 W, 5 min processing time, and 115 g batch size. For charred SJ, the optimal conditions were frying power 1 600 W, 3 min processing time, and 100 g batch size. Three batches of samples were prepared for validation, yielding average composite scores of 67.33 and 78.98 with RSD of 2.29% and 0.70%, respectively. These values closely matched predicted values, indicating process stability. Correlation analysis between color values and nine components revealed that both L^* and b^* values showed significant positive correlations with rutin, kaempferol 3-O-rutinoside, and narcissin, while exhibiting significant negative correlations with kaempferol, quercetin, and isorhamnetin. The a^* value demonstrated significant positive correlations with protocatechuic acid, isoquercitrin, quercetin, kaempferol, and isorhamnetin, indicating a correlation between color and changes in internal components of SJ. Conclusion The processing methods for stir-fried SJ and charred SJ optimized through BBD-RSM and CRITIC weighting are stable and feasible. Changes in intrinsic components during processing showed significant correlation with color values, providing a simple and intuitive basis for assessing the degree of processing and the relationship between intrinsic component changes in stir-fried SJ and charred SJ, and offering reference for their quality evaluation and clinical application.

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河北省省级科技计划项目（262W2501D）；河北省重点研发计划项目（20372502D）；国家中医药管理局科技项目（GZY-KJS-2023-030）；河北省中医药管理局项目（2026373）