目的 采用UPLC及化學計量學方法考察酒炙當歸的最優(yōu)微波炮制工藝，為從品質角度探討當歸酒炙工藝的規(guī)范化提供參考。方法 選取黃酒量、悶潤時間、微波功率、微波時間作為考察因素，采用正交實驗法以阿魏酸、洋川芎內酯A、正丁基苯肽、藁本內酯、丁烯基苯肽為指標，篩選最優(yōu)酒炙工藝，并對當歸酒炙前后的成分含量進行主成分分析。結果 酒炙當歸最優(yōu)工藝為每1 g當歸加黃酒0.5 g，悶潤時間5 h、微波功率750 W、微波時間3 min。結論 本研究首次采用UPLC及化學計量學方法對酒當歸的微波炮制工藝進行研究。該炮制工藝加熱溫度可控，加熱時間確定，加料量定量，指標性成分含量高，操作步驟少，耗時短，為當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.

國家自然科學基金（81274013）；國家自然科學基金重點項目（81130069）；西南民族大學研究生學位點建設項目（2013XWD-S0703）