目的 采用多指标-响应面法优化麸炒山药bran-fried DioscoreaeRhizoma的炮制工艺。方法 以麦麸用量、炮制温度和炮制时间作为考察因素，以饮片外观色度值、山药多糖、薯蓣皂苷、腺苷、5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）和糠醛作为考察指标，运用层次分析-赋值（analytic hierarchy process-criteria importance through intercriteria correlation，AHP-CRITIC）混合加权法结合Box-Behnken设计-响应面法（Box-Behnken design-response surface methodology，BBD-RSM）优化麸炒山药的炮制工艺并进行验证。结果 优化后麸炒山药的最佳炮制工艺为每100 g饮片麦麸用量为15 g，在350 ℃下炒制1.5 min。结论 确定的麸炒山药工艺切实可行；研究结果不仅为麸炒山药的标准化生产提供了科学依据，采用的综合评价方法和工艺优化策略也可为其他中药炮制工艺的现代化研究提供参考。

Objective A multi-index response surface methodology was employed to optimize the processing parameters for bran-fried Shanyao (Dioscoreae Rhizoma, DR). Methods The optimization and validation of the bran-fried DR processing technology were conducted using wheat bran dosage, processing temperature, and processing time as investigated factors, with the appearance chromaticity value of decoction pieces, Dioscorea Rhizoma polysaccharides, dioscin, adenosine, 5-hydroxymethylfurfural (5-HMF), and furfural as response variables. An analytic hierarchy process-criteria importance through intercriteria correlation (AHP-CRITIC) hybrid weighting method combined with Box-Behnken design-response surface methodology (BBD-RSM) was employed for the optimization process. Results The optimized processing parameters were determined as 15 g wheat bran per 100 g medicinal slices, processed at 350 ℃ for 1.5 min. Conclusion The established processing protocol is practical and feasible. This study not only provides a scientific basis for the standardized production of bran-fried DR but also offers a methodological reference for modernizing the processing technologies of other traditional Chinese medicines through its comprehensive evaluation and optimization strategy.

R283.6

国家重点研发计划项目（2023YFC3504102）；国家药品监管科学体系建设重点项目（RS2024Z006）；全国中药特色技术传承人才培训项目（国中医药人教函〔2023〕96号，T20234832005）；山东省中医药科技项目（MR20241736）；山东省研究生教育教学改革研究项目（SDYJSJGC2023020）