目的 優(yōu)選黃芩的微波酒蜜制工藝。方法 采用單因素試驗(yàn)優(yōu)選酒蜜比、悶潤時(shí)間、微波功率、微波時(shí)間。以微波工藝中的酒蜜比、悶潤時(shí)間、微波功率、微波時(shí)間為因素，以黃芩苷、漢黃芩苷、黃芩素、漢黃芩素質(zhì)量分?jǐn)?shù)為指標(biāo)，采用層次分析法確定各指標(biāo)權(quán)重系數(shù)，綜合加權(quán)評分為評價(jià)指標(biāo)，采用正交試驗(yàn)優(yōu)選黃芩的微波酒蜜制工藝。結(jié)果 最佳微波酒蜜制工藝為取生黃芩飲片適量，加入25%的酒蜜混合輔料（酒蜜比為10：15），置密閉容器內(nèi)悶潤60 min，在300 W功率下微波3 min。結(jié)論 方法重復(fù)性和穩(wěn)定性良好，可用于微波酒蜜炮制黃芩。

Objective To optimize processing technology of Scutellariae Radix added wine and honey with microwave procession. Methods Single factor experiment was used to optimize the wine-honey ratio, stuffiness time, microwave power, and microwave time. Wine-honey ratio, stuffiness time, microwave power, and microwave time in the microwave procession were taken as the investigation factors, the weight coefficient of baicalin, wogonoside, baicalein, and wogonin content was determined by analytic hierarchy process (AHP) method, and the comprehensive weighted score was taken as the evaluation index. Processing technology of Scutellariae Radix added wine and honey with microwave procession was optimized. Results The optimized processing technology of Scutellariae Radix added wine and honey with microwave procession was as following:Scutellariae Radix pieces were added with 25% wine and honey mixture (wine and honey with 10:15), then was placed in a closed container soaked for 60 min, and then treated with microwave at 300 W for 3 min. Conclusion The method has good repeatability and stability, and can be used for processing technology of Scutellariae Radix added wine and honey with microwave procession.

R284.2

道地中藥材炮制技術(shù)與標(biāo)準(zhǔn)研究項(xiàng)目（遼衛(wèi)辦發(fā)〔2019〕169號）