摘要目的:优选樟帮酒润麸炒桑枝最佳炮制工艺。方法:以桑皮苷A、绿原酸、白藜芦醇、白藜芦醇苷、氧化白藜芦醇、桑色素、桑酮G、桑辛素8个成分总含量为考查指标，对樟帮酒润麸炒桑枝中麦麸用量、黄酒用量、炒制温度、浸润时间、炮制时间5个影响因素进行单因素考察，运用Box-Behnken响应面法进行试验设计，优选酒润麸炒桑枝最佳炮制工艺。结果:响应面法优选樟帮酒润麸炒桑枝最佳炮制工艺为浸润时间116 min，麦麸用量19%，黄酒用量10%，炒制时间7 min，炒制温度237 ℃，该工艺条件下，桑枝饮片中8个成分平均总含量为787.8 μg/g， RSD值为0.98%。 结论:优选的樟帮酒润麸炒桑枝最佳炮制工艺稳定可靠、重复性好，可更好保障樟帮酒润麸炒桑枝质量。

abstractsObjective:To optimize the technology of Zhangbang wine moistening bran stir-fried Mori Ramulus.Methods:Using the total contents of 8 components including mulberry bark glycoside A, chlorogenic acid, resveratrol, resveratrol glycoside, oxidized resveratrol, mulberry pigment, mulberry ketone G, and mulberry saponin as the examination indicators, single factor investigation of five influencing factors of Zhangbang wine moistening bran stir-fried Mori Ramulus: wheat bran dosage, yellow wine dosage, frying temperature, soaking time, and processing time was conducted. Box Behnken response surface methodology was used for experimental design, to optimize processing technology for Zhangbang wine moistening bran stir-fried Mori Ramulus.Results:The optimal processing technology of the response surface method was: soaking time 116 min, wheat bran amount 19%, rice wine amount 10%, roasting time 7 min, and roasting temperature 237 ℃. Under these conditions, the average total content of eight components in the prepared Mori Ramulus decoction pieces was 787.8 μg/g, and RSD was 0.98%. Conclusion:The optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus is stable, reliable and repeatable, which can better guarantee the quality of Zhangbang wine moistening bran stir-fried Mori Ramulus.