目的 優(yōu)化桑黃微波蜜炙工藝。方法 以麥角甾醇、原兒茶醛、原兒茶酸和外觀性狀為評(píng)價(jià)指標(biāo)，對(duì)影響因素蜜水比、蜜水與桑黃質(zhì)量比、微波功率、微波時(shí)間進(jìn)行考察，采用正交試驗(yàn)結(jié)合多指標(biāo)綜合加權(quán)評(píng)分法優(yōu)化桑黃微波蜜炙最佳工藝參數(shù)。結(jié)果 桑黃最佳微波蜜炙工藝為取桑黃生品（1 cm³方塊狀），加適量輔料拌勻，悶潤(rùn)2 h至輔料被吸盡，于微波功率300 W下炮制2 min，取出，置50 ℃烘箱內(nèi)2 h，取出，晾涼，每100 kg桑黃用煉蜜、水各25 kg。結(jié)論 所得的桑黃微波蜜炙工藝合理、可行，可為規(guī)范桑黃蜜炙成品質(zhì)量及其工業(yè)化生產(chǎn)加工提供參考。

Objective To optimize the microwave honey processing technology of P. igniarius. Methods With contents of ergosterol, protocatechuic aldehyde, and protocatechuic acid, and appearance traits as evaluation indexes, the factors, such as honey-water ratio, the mass ratio of honey-water to P. igniarius, microwave power, and microwave time were investigated, and the optimum technological parameters of microwave honey processing technology of P. igniarius by orthogonal test combined with multi-index comprehensive weighted scoring method were studied. Results The best microwave honey processing technology of P. igniarius was following: took raw P. igniarius (1 cm³ square block), added appropriate amount of auxiliary materials, mixed well, moistened for 2 h until the auxiliary materials were completely absorbed, processed at microwave power of 300 W for 2 min, took it out, put it in an oven at 50 ℃ for 2 h, took it out, and cooled it. For every 100 kg of P. igniarius, 25 kg refined honey and 25 kg water were used. Conclusion The optimized microwave honey processing technology of P. igniarius is stable and feasible, which can provide reference for standardizing the quality of P. igniarius honey processing products and their industrial production and processing.

R284.2

國(guó)家中醫(yī)藥管理局中藥炮制技術(shù)傳承創(chuàng)新項(xiàng)目（GZY-KJS-2022-049）