的：采用正交试验法优选醋制（烘）决明子最佳炮制工艺。方法：以橙黄决明素

的：采用正交试验法优选醋制（烘）决明子最佳炮制工艺。方法：以橙黄决明素和大黄酚的成分含量为指标，采用单因素和正交试验相结合的方法，对加醋量、闷润时间、烘制时间、烘制温度对决明子醋制（烘）工艺条件进行考察，筛选醋(烘) 制决明子的最佳炮制工艺。结果：决明子不同炮醋制品中蒽醌类成分橙黄决明素和大黄酚含量有差异，加米醋为决明子量的30%、闷润时间为3h、在80℃下烘制4h决明子有效成分橙黄决明素和大黄酚含量综合评分最高。结论：不同醋制方法对决明子中橙黄决明素和大黄酚以及总蒽醌的含量有不同程度的影响。

的：采用正交试验法优选醋制（烘）决明子最佳炮制工艺。 方法：以橙黄决明素和大黄酚的成分含量为指标，采用单因素和正交试验相结合的方法，对加醋量、闷润时间、烘制时间、烘制温度对决明子醋制（烘）工艺条件进行考察，筛选醋(烘) 制决明子的最佳炮制工艺。 结果：决明子不同炮醋制品中蒽醌类成分橙黄决明素和大黄酚含量有差异，加米醋为决明子量的30%、闷润时间为3h、在80℃下烘制4h决明子有效成分橙黄决明素和大黄酚含量综合评分最高。 结论：不同醋制方法对决明子中橙黄决明素和大黄酚以及总蒽醌的含量有不同程度的影响。

Objective: to optimize the processing technology of cassia seed by orthogonal test. Methods: with the content of hesperidin and chrysophanol as indexes, the effects of vinegar amount, moistening time, baking time and baking temperature on the processing conditions of cassia seed vinegar were investigated by single factor and orthogonal test. Results: the contents of anthraquinones, hesperidin and Chrysophanol in different processed Cassia vinegar products were different. The comprehensive score of hesperidin and chrysophanol was the highest when rice vinegar was used as 30% of cassia seed, moistening time was 3 h and drying time was 4 h at 80 ℃. Conclusion: different vinegar processing methods have different effects on the contents of hesperidin, chrysophanol and Total Anthraquinone in Semen Cassiae.<br>