目的 明确炒柴胡Bupleurum chinense炮制的关键影响因素，同时探究炒柴胡外观颜色与品质的内在关系，为炒柴胡的规模化生产提供参考依据。方法 以炒制温度和炒制时间为考察因素，外观性状、柴胡皂苷a（saikosaponin a，SSa）、柴胡皂苷b₁（saikosaponin b₁，SSb₁）、柴胡皂苷b₂（saikosaponin b₂，SSb₂）、柴胡皂苷c（saikosaponin c，SSc）、柴胡皂苷d（saikosaponin d，SSd）、醇溶性浸出物为评价指标，通过AHP-CRITIC综合赋权法确定各指标权重系数并计算综合评分（OD值）；基于单因素实验结果，应用中心复合设计-响应面法（central composite design-response surface methodology，CCD-RSM）优选炒柴胡的最佳炮制工艺，联合IRIS电子眼定量测定柴胡炒制前后颜色变化，运用SPSS AU软件进行颜色与指标成分相关分析，建立回归模型。结果 AHP-CRITIC法确定外观性状、SSa、SSb₁、SSb₂、SSc、SSd、醇溶性浸出物的权重系数分别为0.543 6、0.102 4、0.090 8、0.096 9、0.036 2、0.099 0、0.031 0，优选的炒柴胡饮片炮制工艺为炒制温度160 ℃、炒制时间10 min，综合得分（OD值）为81.55，5次验证结果与预测值之间的RSD为0.91%，说明模型具有良好的预测性。优化的炒柴胡饮片炮制工艺稳定性较好，炒制之后柴胡表面呈现深黄色，微具焦斑，具有炒香气。由相关性分析可知，L^*、b^*与SSa、SSc、SSd含量呈正相关（P＜0.05）；L^*与SSb₁、SSb₂含量呈负相关（P＜0.05）；而a^*则与SSb₁、SSb₂含量呈正相关（P＜0.05）。提示色度值可在一定程度上预测SSa、SSb₁、SSb₂、SSc、SSd含量。结论 优选出的炒柴胡炮制工艺稳定、合理、可行，可为炒柴胡饮片的质量标准建立及未来工业化、数字化生产提供科学依据。

Objective To clarify the key influencing factors of stir fried Chaihu (Bupleurum chinense, BC) processing, and explore the intrinsic relationship between the appearance color and quality of stir fried BC, so as to provide reference for the large-scale production of stir fried BC. Methods Taking stir-frying temperature and stir-frying time as the influencing factors, and appearance, saikosaponin a (SSa), saikosaponin b₁ (SSb₁), saikosaponin b₂ (SSb₂), saikosaponin c (SSc), saikosaponin d (SSd), and alcohol extract as the evaluation indicators, the weight coefficients of each evaluation indicator were determined by the AHP-CRITIC comprehensive weighting method and the comprehensive score (OD value) was calculated. Based on the results of the single factor test, the central composite design-response surface methodology (CCD-RSM) was applied to select the optimal processing technology for stir fried BC, and the color change of BC before and after stir fried was quantitatively determined in combination with IRIS electronic eye. The correlation analysis between indicator components and color was analyzed by SPSS AU online software, and a corresponding regression model was established. Results The weight coefficients of appearance , SSa, SSb₁, SSb₂, SSc, SSd and alcohol extract determined by AHP-CRITIC comprehensive method were 0.543 6, 0.102 4, 0.090 8, 0.096 9, 0.036 2, 0.099 0 and 0.031 0, respectively. The optimal processing technology for stir fried BC processed slices involved a stir-frying temperature of 160 ℃ and a stir-frying time of 10 min, yielding a comprehensive score (OD value) of 81.55. The RSD between the five verification results and the predicted value was 0.91%, demonstrating the model’s excellent predictive capability. The optimized processing technology for stir fried BC processed slices exhibited good stability, with the surface of the processed herb appearing dark yellow, slightly marked with scorched spots, and emitting a stir fried aroma. According to the correlation analysis, L^*, b^* were positively correlated with the content of SSa, SSc, SSd (P < 0.05); L^* was negatively correlated with the content of SSb₁ and SSb₂ (P < 0.05); while a^* was positively correlated with the content of SSb₁ and SSb₂ (P < 0.05). The chromaticity value can predict the content of SSa, SSb₁, SSb₂, SSc and SSd to a certain extent. Conclusion The optimized processing technology for stir fried BC is stable, rational, and feasible, serving as a scientific foundation for the establishment of quality standards for stir fried BC processed slices, as well as for future industrialization and digital production efforts.

R283.6

国家中医药管理局司便函（国中医药科技中药便函［2022］59号）；国家中医药管理局科技司项目（GZY-KJS-2022-057）；中央高校基本科研业务费专项（2023-JYB-KYPT-18）；曹俊岭全国老药工传承工作室建设项目（国中医药人教函2024-255）；曹俊岭临方炮制中医药传统技能传承工作室（2025-JNZZS-13）