目的:筛选海南砂仁最优盐炙工艺。 方法:以两个指标成分［3，5‑二乙酰氧基‑1，7‑双（3，4‑二羟基苯基）庚烷、5‑羟基‑3，7，4'‑三甲氧基黄酮］的质量分数和多糖提取率为评价指标，采用熵权法确定各评价指标的权重系数，结合单因素试验结果，应用Box‑Behnken响应面法考察水盐比例、炒制瓦数和炒制时间对海南砂仁盐炙效果的影响，筛选出海南砂仁最佳盐炙工艺参数。 结果:海南砂仁最优盐炙工艺参数为：每50 g海南砂仁，水盐比例20∶1（mL/g）、闷润时间4 h、炒制时间25 min、炒制瓦数300 W；通过所得工艺参数，平行制备三批盐炙海南砂仁样品，计算得综合评分分别为94.86、92.21、93.18，RSD=1.44%。 结论:筛选得到的海南砂仁盐炙工艺稳定可行，可为海南砂仁的盐炙工艺研究及炮制品的质量控制提供参考和借鉴。

Objective:To screen the best salt‑processing technology of Amomum （A.） longiligulare T.L.Wu. Methods:Using the mass fraction of two index components ［3，5‑diacetoxy‑1，7‑bis （3，4‑dihydroxy‑phenyl） heptane and 5‑hydroxy‑3，7，4'‑trimethoxy‑flavonoids］ and the extraction rate of polysaccharide as evaluation indexes， the weight coefficients of each evaluation index were determined by entropy weight method. Box‑Behnken response surface method was used to investigate the effects of water and salt ratio， roasting wattages， and roasting time on the processing technology of A. longiligulare T.L.Wu， and to screen the best salt‑processing parameters of A. longiligulare T.L.Wu. Results:The optimum parameters of salt processing were for every 50 g of A. longiligulare T.L.Wu， the ratio of water to salt was 20∶1 （mL/g）， the quenching time was 4 h， the roasting time was 25 min， and the roasting wattage was 300 w. Three batches of samples were prepared in parallel， and the comprehensive scores were 94.86， 92.21， 93.18， and the RSD was 1.44%， respectively. Conclusion:The optimized salt‑prepared process of A. longiligulare T.L.Wu is stable and feasible， which can provide reference for the study of processing technology of A. longiligulare T.L.Wu， and provide reference for the quality control of A. longiligulare T.L.Wu.

海南省自然科学基金资助项目（821RC743）；海南医学院研究生创新科研课题资助项目（HYYB2022A48，HYYS2022B15）