目的 优选酒柴胡炮制工艺,探究柴胡酒炙过程中外观颜色与有效成分动态变化关联性,为酒柴胡的规范化生产提供参考依据。方法 以外观性状、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)、醇溶性浸出物含量为评价指标,对炮制过程中的闷润时间、黄酒用量、炮制温度、炮制时间进行考察,采用AHP-CRITIC综合赋权法确定各评价指标权重系数,联合单因素实验与Box-Behnken设计-响应面法(Box-Behnken design-response surface method,BBD-RSM)优选酒柴胡最佳炮制工艺。采用电子眼测定柴胡酒炙后的色度值,运用SPSS AU软件进行指标成分含量与色度值的相关分析。结果 AHP-CRITIC综合赋权法确定外观性状、SSa、SSb₁、SSb₂、SSc、SSd、醇溶性浸出物的综合权重系数分别为0.574 7、0.084 3、0.079 1、0.083 5、0.041 2、0.086 7、0.050 6,响应面法优化酒柴胡最佳炮制工艺是黄酒用量为22%,炒制温度为140 ℃,炒制时间为14 min。回归分析可知,色度值可在一定程度上预测柴胡皂苷含量;L^*越高,a^*、b^*值越低,SSa、SSc、SSd的含量越高,SSb₁、SSb₂含量越低。结论 优选的酒柴胡炮制工艺科学合理、简单可行,炮制过程中化学成分的变化与颜色具有显著相关性,可为柴胡酒炙工艺终点量化、化学成分的动态检测及质量评价提供参考。

Objective To optimize the processing technology of wine-fried Chaihu (Bupleuri Radix), and to explore the correlation between the appearance color and the dynamic change of active ingredients in the process of wine-fried Bupleuri Radix, so as to provide reference for the standardized production of wine-fried Bupleuri Radix. Methods The appearance, saikosaponin a (SSa), saikosaponin b₁ (SSb₁), saikosaponin b₂ (SSb₂), saikosaponin c (SSc), saikosaponin d (SSd) and alcohol extract were used as evaluation indexes to investigate the moistening time, yellow rice wine dosage, processing temperature and processing time in the processing process. The AHP-CRITIC comprehensive weighting method was used to determine the weight coefficient of each evaluation index. The single factor experiment and Box-Behnken design-response surface method (BBD-RSM) were used to optimize the best processing technology of Bupleuri Radix. The electronic eye was used to determine the color value of Bupleuri Radix after stir-frying with wine, and SPSS AU software was used to analyze the correlation between the content of index components and the chroma value. Results The comprehensive weight coefficients of appearance traits, SSa, SSb₁, SSb₂, SSc, SSd and alcohol extract were determined by AHP-CRITIC comprehensive weighting method to be 0.574 7, 0.084 3, 0.079 1, 0.083 5, 0.041 2, 0.086 7 and 0.050 6, respectively. The optimal processing technology of wine-fried Bupleuri Radix optimized by response surface method was that the amount of yellow wine was 22%, the frying temperature was 140 ℃, and the frying time was 14 min. Regression analysis showed that the color value could predict the content of saikosaponin to a certain extent. The higher the L^*, the lower the a^* and b^* values, the higher the content of SSa, SSc, SSd, and the lower the content of SSb₁, SSb₂. Conclusion The optimized processing technology of wine-fried Bupleuri Radix is scientific, reasonable, simple and feasible. The change of chemical components in the processing process has a significant correlation with the color, which can provide reference for the end point quantification, dynamic detection of chemical components and quality evaluation of wine-fried Bupleuri Radix technology.

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）；中央高水平中医医院临床科研业务费资助（DFRCGC-2024YXRC-001）；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）