目的 优选米炒党参饮片炮制工艺。方法 通过单因素实验，分别考察米炒党参的炒制温度（℃）和炒制时间（T），以及药物与辅料比例三个因素对党参炔苷含量的影响。以党参炔苷含量为评价指标，采用HPLC测定方法和响应曲面试验设计方法，确定实验因素及其交互作用在工艺过程中对党参炔苷含量的影响，准确表达各因素与响应值之间的关系，以预测最佳工艺。结果 米炒党参最佳炮制工艺为炮制温度182.77℃、炮制时间1.76 min、辅料与药物的比例55∶100。结论 响应曲面法建立的模型预测性良好，适用于米炒党参炮制工艺优化。
Objective To optimize the processing technology of rice fried Radix Codonopsis. Methods Through single factor experiment, the effects of 3 factors of rice fried Radix Codonopsis, which were processing temperature (℃), processing time (T) and the ratio of excipients to drugs, on the content of lobetyolin were investigated respectively. Taken the content of lobetyolin as the evaluation index, the HPLC and the response surface test design method were used to determine the influence of the experimental factors and their interaction on the content of lobetyolin in the process. The relationship between these factors and the response values was accurately expressed in order to predict the best technology. Results The best processing technology for rice fried Radix Codonopsis was: the processing temperature 182.77℃, the processing time1.76min, and the ratio of excipients to drugs 55∶100. Conclusion The model established by response surface method has good predictability, which is suitable for optimizing the processing technology of rice fried Radix Codonopsis.