目的：对制黄精的高压蒸制工艺进行优化。方法：以单因素实验作为基础，以HPLC法和紫外分光 光度（UV）法测定制黄精中总皂苷、5-HMF和多糖含量、结合醇浸出物和饮片外观性状的总评归一值为评价指 标，对炮制压力、闷润时间、炮制时间、黑豆用量4个因素进行响应面实验研究，优化制黄精高压蒸制工艺。结 果：高压蒸制制黄精的响应面法得出最佳工艺条件为炮制压力0.17 Mpa，闷润时间1.5 h，炮制时间50 min，黑豆 用量9%，总皂苷、5-HMF、多糖、浸出物含量和外观评分分别为3.85%、0.024%、4.49%、72.91%、92。结论：优选 得到的制黄精炮制工艺合理、稳定、可行，可为制黄精饮片的工业化生产提供理论依据。

Objective: To optimize the high pressure steaming technology of processed Polygonati Rhizoma. Methods: On the basis of single factor test, the index was evaluated by overall desirability of content of total saponins, 5-HMF and polysaccharide, combined alcohol extract and external properties, which were determined by HPLC and UV spectrophotometry method. Four factors (processing pressure, swelling time, processing time, black bean dosage) were studied by response surface, and the high pressure steaming technology of processed Polygonati Rhizoma was optimized by response surface methodology. Results: The optimal parameters of high pressure steaming technology were as follows: processing pressure of 0.17 Mpa, swelling time of 1.5 h, processing time of 50 min, black bean dosage of 9%. The content of total saponins, 5-HMF, polysaccharide and alcohol extract were 3.85%, 0.024%, 4.49%, 72.91%. The appearance score was 92. Conclusion: The optimized technology of processed Polygonati Rhizoma is reasonable, stable and feasible. It could provide theoretical basis for the industrial production of processed Polygonati Rhizoma.

国家中医药管理局中医药行业科研专项（201507002-14）：秦皮、黄精中药饮片产地加工与炮制生产一体化关键技术规范研究，负责人：王昌 利；陕西省教育厅重点实验室科研计划项目（14JS023）：基于改进炮制工艺的黄精饮片的质量评价研究，负责人：孙静；陕西省中医药管理局陕 西省重点研发计划项目（2017SF-332）：黄精历代本草炮制加工方法考证及质量对比研究，负责人：马存德。