蜜炙黄芪是临床应用广泛的黄芪炮制品，经蜜炙后补气健脾功效显著增强。其炮制工艺与质量评价体系对保障临床疗效、推动中药炮制现代化进程至关重要。为此，通过查阅历代本草文献、各级炮制规范及国内外研究成果，系统总结了蜜炙黄芪炮制的历史沿革，及国家级与地方炮制规范的差异；阐述了前处理、蜂蜜选择与炼制、加蜜量、蜜水比等关键工艺环节对成品质量的影响及工艺优化现状；探讨了蜜炙过程中多糖、皂苷、黄酮类成分的变化规律及炮制增效的潜在机制；归纳了多维度质量评价指标与分析技术的发展。在此基础上，剖析了工艺标准不统一、炮制机制不明确、质量评价体系不完善等重要问题，并提出解决思路，为蜜炙黄芪工艺规范化与质量评价提供科学依据。

Honey-roasted Huangqi (Astragali Radix) is a widely used processed product of Astragali Radix in clinical practice. After honey-roasting, the effect of tonifying qi and invigorating spleen is significantly enhanced. Its processing technology and quality evaluation system are very important to ensure clinical efficacy and promote modernization process of traditional Chinese medicine processing. Therefore, this paper systematically summarized the historical evolution of processing of honey-roasting Astragali Radix, as well as the differences between national and local processing standards, by consulting the ancient herbal monographs, processing standards at all levels and modern research results at home and abroad. The effects of pretreatment, honey selection and refining, honey content, honey-water ratio and other key process links on quality of finished products and the status of process optimization were described. The changes of polysaccharides, saponins and flavonoids during honey roasting and the potential mechanism of processing synergistic efficiency were discussed. The development of multidimensional quality evaluation indices and analysis technologies is summarized. On this basis, the key problems such as inconsistent process standards, unclear processing mechanisms and imperfect quality evaluation system were analyzed, and the corresponding countermeasures were put forward, aiming to provide a scientific evidence for process standardization and quality evaluation of honey-roasting Astragali Radix.

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陕西省高水平中医药重点学科中药炮制学；陕西省重点研发计划（2024SF-ZDCYL-03-11）