目的 優(yōu)選酒黃連的最佳炮制工藝。方法 以小檗堿等4種生物堿含量之和、醇浸膏得率、外觀性狀為評價指標(biāo)，采用Box-Behnken設(shè)計(jì)-效應(yīng)面法考察黃酒用量、悶潤時間、炒制溫度、炒制時間對其質(zhì)量的影響，優(yōu)選酒黃連的炮制工藝參數(shù)。結(jié)果 黃連最佳酒炙工藝為黃酒用量12 g（藥材與黃酒用量比為1：12），悶潤時間75 min，炒制溫度100 ℃，炒制時間為7 min。結(jié)論 優(yōu)選的酒黃連炮制工藝合理可行，可制備出質(zhì)量可控的酒黃連飲片。

Objective To optimize the processing technology for prepared Coptidis Rhizoma with vino. Methods The contents of berberine, epiberberine, coptisine, palmatine, extraction rate, and appearance in the rhizomes of Coptis chinensis were determined and were used as the investigative indexes to optimize the processing technology for prepared Coptidis Rhizoma with vino by Box-Behnken design-response surface method. The effect of wine amount, stuffy embellish time, stir-frying temperature, and stir-frying time on the quality of prepared Coptidis Rhizoma with vino was investigated to.optimize the processing technology parameters of prepared Coptidis Rhizoma with vino. Results The optimal parameters were as follows: using 120% wine (g/g), moistening for 75 min, and stir-baked 12 min at 100℃. Conclusion The processing technology for prepared Coptidis Rhizoma with vino is feasible, it could provide the experimental basis for the standardization for processing technology of prepared Coptidis Rhizoma with vino.

湖南省科技廳重點(diǎn)項(xiàng)目（2012TF1005）