目的 构建熵权-逼近理想解排序法（technique for order preferenceby similarity to ideal solution，TOPSIS）模型，通过多指标成分含量测定的分析比较，为优选三棱Sparganii Rhizoma醋制方法提供科学依据。方法 采用醋炙法、醋烤法、醋蒸法、醋煮法4种不同醋制方法对三棱进行炮制加工，HPLC法测定对羟基苯甲酸、香草酸、香兰素、对羟基苯甲醛、阿魏酸5种成分含量变化，并以上述5种成分的含量作为评价指标，利用熵权法测定不同评价指标的信息熵以确定各评价指标权重，利用熵权法加权生成的数据进行TOPSIS模型分析，通过讨论正理想解和负理想解，对三棱醋制方法进行综合分析评价，进而优选三棱最佳醋制方法。结果 不同方法醋制的三棱成分含量差异较大，醋炙法炮制后，对羟基苯甲酸、对羟基苯甲醛、香兰素成分含量显著增加；醋煮法炮制后，阿魏酸、香兰素成分含量显著降低，其他无显著变化。经熵权-TOPSIS模型测算，三棱的生品、醋炙品、醋蒸品、醋烤品、醋煮品的相对接近度分别为0.193、0.932、0.227、0.523、0.082，可知三棱不同醋制方法中醋炙法最佳，醋烤法与醋蒸法次之，醋煮法最差。结论 基于熵权-TOPSIS模型优选出三棱最佳醋制方法为醋炙法，为中药炮制工艺的选择与临床炮制品的合理使用提供科学依据。

Objective To construct an entropy weight-TOPSIS model, so as to provide a scientific basis for the optimization of the Sanleng (Sparganii Rhizoma) vinegar-processed method through the analysis and comparison of the content determination of multiindex components.Methods Sparganii Rhizoma was processed by different vinegar-processed methods such as vinegar-burning method, vinegar-roasting method, vinegar-steaming method and vinegar-boiling method. HPLC method was used to determine the content changes of five components: p-hydroxybenzoic acid, vanillic acid, vanillin, p-hydroxybenzaldehyde and ferulic acid, and the content changes of the above five components were used as evaluation indicators. The entropy weight method was used to measure the information entropy of different evaluation indexes to determine the weight of each evaluation index. TOPSIS analysis was carried out on the data weighted by the entropy weight method. Through the corresponding positive and negative ideal solution, the synthetic analysis and evaluation of the Sparganii Rhizoma vinegar-processed method were carried out, and then the best method of vinegarprocessing was optimized.Results The contents of the components of Sparganii Rhizoma after processing with different vinegar methods were quite different. After processing with vinegar burning, the contents of p-hydroxybenzoic acid, p-hydroxybenzaldehyde and vanillin increased significantly. The contents of ferulic acid and vanillin were significantly reduced after vinegar boiling, and the others did not change significantly. According to the calculation of the entropy weight-TOPSIS evaluation model, the relative closeness of Sparganii Rhizoma raw products, vinegar-burning products, vinegar-steaming products, vinegar-roasting products and vinegarboiling products were 0.193, 0.932, 0.227, 0.523 and 0.082, respectively. It can be seen that among the different vinegar-processed methods in Sparganii Rhizoma, the vinegar-burning method was the best, followed by the vinegar-roasting method, the vinegarsteaming method and the vinegar-boiling method.Conclusion In this paper, based on the entropy weight-TOPSIS model, the best vinegar-processed method for Sparganii Rhizoma is the vinegar-burning method, which provided a reference for the selection of traditional Chinese medicine processing technology and the rational use of clinical processed products.

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四川省科技计划重点研发项目(2020YFN0152);四川省首批中医药学科建设重点项目(药用植物学,川中医药函[2020]84号)