目的 優(yōu)化枸杞Lycii Fructus汁制巴戟天Morindae Officinalis Radix炮制工藝，確定最佳工藝參數(shù)。方法 采用超高效液相色譜-三重四極桿串聯(lián)質(zhì)譜（UPLC-QqQ-MS/MS）技術，測定枸杞汁制巴戟天中水晶蘭苷、去乙?；嚾~草苷酸、甲基異茜草素、甲基異茜草素-1-甲醚、蔗糖、蔗果三糖、耐斯糖、蔗果五糖、甜菜堿含量作為評價指標，以原輔料比、料液比、悶潤時間、蒸制時間、干燥溫度作為單因素考察因素，運用AHP-熵權法結合Box-Behnken設計-響應面法（Box-Behnken design-response surface method，BBD-RSM）進行枸杞汁制巴戟天炮制工藝優(yōu)化研究。結果 優(yōu)化得到的最佳工藝參數(shù)為原輔料比100∶8、料液比10∶15、悶潤時間3 h、蒸制時間2.5 h、干燥溫度50 ℃。結論 炮制工藝穩(wěn)定可行，為枸杞汁制巴戟天的飲片質(zhì)量提供保障，為揭示枸杞汁制巴戟天的炮制機制及臨床應用提供數(shù)據(jù)支撐。

Objective To optimize the processing method of wolfberry juice processed Bajitian (Morindae Officinalis Radix, MOR), so as to determine the optimal process parameters. Methods The content of monotropein, deacetyl asperulosidic acid, methyl isoalizarin, methylisoalizarin-1-methyl ether, sucrose, kestose, nystose, 1F-fructofuranosylnystose and betaine measured by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS) were used as the evaluation indexes, and the ratio of raw and auxiliary materials, solid-liquid ratio, moistening time, steaming time and drying time were used as univariate analysis factors. The AHP-entropy weight method combined with the Box-Behnken design-response surface method (BBD-RSM) was used to optimize the processing technology of Morindae Officinalis Radix from wolfberry juice. Results The optimal process parameters were 100:8 for the ratio of raw and auxiliary materials, 10:15 for solid-liquid ratio, 3 h for stuffing time, 2.5 h for steaming time, and 50 ℃ for drying temperature. Conclusion The processing technology is stable and feasible, which provide guarantee for the quality of decoction pieces, and provided data support for revealing the processing mechanism and clinical application of the wolfberry juice processed Morindae Officinalis Radix.

R283.6

2018年國家自然科學基金項目（81874345）；沈陽市中青年科技創(chuàng)新人才支持計劃項目（RC200174）；2022年遼寧省自然科學基金資助面上項目（2022-MS-223）；國家中醫(yī)藥管理局重點實驗室研究領域的中醫(yī)臨床療效提升項目（2100222179）