目的 采用UPLC及化學(xué)計(jì)量學(xué)方法考察酒炙當(dāng)歸的最優(yōu)微波炮制工藝，為從品質(zhì)角度探討當(dāng)歸酒炙工藝的規(guī)范化提供參考。方法 選取黃酒量、悶潤(rùn)時(shí)間、微波功率、微波時(shí)間作為考察因素，采用正交實(shí)驗(yàn)法以阿魏酸、洋川芎內(nèi)酯A、正丁基苯肽、藁本內(nèi)酯、丁烯基苯肽為指標(biāo)，篩選最優(yōu)酒炙工藝，并對(duì)當(dāng)歸酒炙前后的成分含量進(jìn)行主成分分析。結(jié)果 酒炙當(dāng)歸最優(yōu)工藝為每1 g當(dāng)歸加黃酒0.5 g，悶潤(rùn)時(shí)間5 h、微波功率750 W、微波時(shí)間3 min。結(jié)論 本研究首次采用UPLC及化學(xué)計(jì)量學(xué)方法對(duì)酒當(dāng)歸的微波炮制工藝進(jìn)行研究。該炮制工藝加熱溫度可控，加熱時(shí)間確定，加料量定量，指標(biāo)性成分含量高，操作步驟少，耗時(shí)短，為當(dāng)歸酒炙工藝提供了一種新方法。

Objective To investigate the optimum processing condition of wine-processed Angelicae Sinensis Radix (ASR) by microwave processing technology and chemometrics and to standardize the wine-processed technology by the quality point of view. Methods Selecting the amount of wine, microwave power, microwave time, and moistening time as the investigation factors, orthogonal test was used to determine the best processing technology with the contents of ferulic acid, senkyunolide A, n-butylphthalide, ligustilide, and butene benzene peptide as observation targets. Finally, we analyze the contents changes of pre- and post-processing ASR by the principal component analysis (PCA). Results The optimal microwave processing procedures for wine-processed ASR were as follows: moistening ASR for 5 h with 0.5 g of yellow rice wine for 1 g of ASR, microwave power with 750 W for 3 min. Conclusion This is the first time to investigate the optimal processing technology of wine-processed ASR by UPLC and chemometrics. The controllable temperature, accurate heating time, quantitative ASR amountm, higher index components, feasible fewer procedures, and shorter time make this method desirable. This research provides a new method for the processing technology of wine-processed ARS.

國(guó)家自然科學(xué)基金（81274013）；國(guó)家自然科學(xué)基金重點(diǎn)項(xiàng)目（81130069）；西南民族大學(xué)研究生學(xué)位點(diǎn)建設(shè)項(xiàng)目（2013XWD-S0703）