多指标权重分析法结合正交试验优选醋五灵脂炮制工艺

目的 优选醋五灵脂的炮制工艺。方法 建立超高效液相色谱指纹图谱，以醋五灵脂9个共有峰的主成分分析结果及外观性状为综合评价指标，采用正交试验考察米醋用量、电炒锅功率、炒制时间对醋五灵脂炮制工艺的影响，以综合得分为评价依据优选醋五灵脂炮制工艺。结果 醋五灵脂的最佳炮制工艺为每100 g五灵脂使用米醋10 g，电炒锅功率600 W，炒制时长10 min。结论 优选的醋五灵脂炮制工艺稳定可行，可为其饮片质量控制和产业化生产提供参考。

Optimization of Processing Technology of Vinegar-processed Trogopterori Faeces by Multi-criteria Weighting Analysis Combined with Orthogonal Test

Objective To optimize the processing technology of vinegar-processed Trogopterori Faeces.Methods The ultra-high performance liquid chromatography (UPLC) fingerprint was established. The effects of rice vinegar dosage, frying pan power, and frying time on the processing technology of vinegar-processed Trogopterori Faeces were investigated by the orthogonal test with the principal component analysis (PCA) results of the nine common peaks and appearance traits of vinegar-processed Trogopterori Faeces as comprehensive evaluation indicators. The processing technology of vinegar-processed Trogopterori Faeces was optimized based on the comprehensive score.Results The optimal processing conditions of vinegar-processed Trogopterori Faeces were as following: the amount of rice vinegar of 10 g for 100 g of Trogopterori Faeces, the frying pan powder of 600 W, and the frying time of 10 min.Conclusion The optimal processing technology of vinegar-processed Trogopterori Faeces is stable and feasible, which can provide a reference for the quality control and industrial production of its decoction pieces.