目的 优化山楂炭Crataegi Fructus Charcoal炮制工艺，结合电子感官技术进行客观评价，并验证其止泻作用。方法 采用热重-微商热重（thermogravimetric-derivative thermogravimetry，TG-DTG）技术分析山楂中总黄酮、总有机酸、多糖及鞣质等主要成分的热解行为，确定炮制温度区间。以鞣质含量为核心指标，选取炒制温度与时间作为关键参数，通过单因素试验结合中心组合设计-响应面法（central combination design-response surface methodology，CCD-RSM）优化山楂炭炮制工艺。借助电子眼、电子鼻及电子舌对炒炭前后山楂的色泽、气味与滋味进行客观量化分析。采用番泻叶诱导的小鼠腹泻模型，以体质量变化、腹泻指数、胃肠激素［胃泌素、血管活性肠肽（vasoactive intestinal peptide，VIP）］水平、小肠推进率及胃残留率为指标，对优化工艺所得山楂炭进行止泻药效验证。结果 热分析结果表明，山楂炭最佳炮制温度为307.4～332.0℃；RSM优化得到最佳工艺为炒制温度311 ℃、炒制时间3.64 min（218 s）。电子感官分析结果显示，与生山楂相比，山楂炭在明度（L^*）、红绿度（a^*）、黄蓝度（b^*）、总色差（E_ab^*）以及气味和味道特征上均存在明显差异，电子鼻响应信号与电子眼色度值呈正相关。动物实验结果显示，与模型组相比，山楂炭组小鼠体质量下降趋势得到改善（P＜0.05），腹泻指数显著降低（P＜0.05），血清胃泌素和VIP水平显著回调（P＜0.05），胃残留率显著升高（P＜0.01），小肠推进率在数值上低于模型组，但差异无统计学意义。结论 采用热分析-RSM优化了山楂炭炮制工艺，电子感官技术实现了炮制品感官属性的客观量化，药效学验证进一步证实了该工艺的合理性；为山楂炭炮制工艺的火力火候参数化及其质量标准构建提供了方法参考。

Objective To optimize the processing technology of Shanzhatan (Crataegi Fructus Charcoal, CFC), evaluate it objectively by electronic sensory technology, and verify its antidiarrheal efficacy. Methods TG-DTG thermal analysis was used to investigate the pyrolysis behavior of total flavonoids, total organic acids, polysaccharides, and tannins in hawthorn, and to determine the processing temperature range. With tannin content as the key index, frying temperature and time were selected as process variables, and the technology was optimized through single-factor experiments combined with central combination design-response surface methodology (CCD-RSM). An electronic eye, electronic nose, and electronic tongue were applied to quantitatively evaluate the color, odor, and taste profiles of hawthorn before and after processing. A Fanxieye (Sennae Folium)-induced mouse diarrhea model was established to validate the antidiarrheal efficacy of the CFC prepared under the optimized process, with body weight change, diarrhea index, gastrointestinal hormone (gastrin, VIP) levels, small intestinal propulsion rate, and gastric residual rate as indicators. Results Thermal analysis indicated that the optimal processing temperature range was 307.4—332.0 ℃. The optimal parameters were frying temperature 311 ℃ and frying time 3.64 min (218 s). Electronic sensory analysis showed obvious differences in lightness (L), red-green degree (a), yellow-blue degree (b), total color difference (E_ab), odor, and taste characteristics between raw and processed hawthorn. The e-nose response signals were positively correlated with e-eye chromaticity values. Compared with the model group, the CFC group attenuated the trend of body weight loss (P < 0.05), reduced diarrhea index (P < 0.05), reversed serum gastrin and vasoactive intestinal peptide (VIP) levels (P < 0.05), increased gastric residual rate (P < 0.01), and a numerically lower but statistically non-significant small intestinal propulsion rate. Conclusion The processing technology was optimized by thermal analysis and response surface methodology. Electronic sensory technology enabled objective quantification of sensory attributes, and pharmacodynamic validation further confirmed the rationality of the process. This study provides a methodological reference for parameterizing fire intensity and duration in the preparation process of hawthorn charcoal and the construction of its quality standards.

R283.6

国家自然科学基金青年基金项目（81303262）；山西省应用基础研究计划项目（202303021211176）；山西省重点研发计划项目（201903D321211）；山西省卫健委中医药科研课题（2022ZYYC104）；山西省中医药科技创新项目（CZ2023041_019）；太原市“双百攻关行动”第一批“揭榜挂帅”项目（2023048）；山西省平台基础与人才专项（202304051001044）