目的优化猪心血拌丹参的烘干炮制新工艺。方法采用星点设计-效应面法,以黄酒量,猪心血量,烘干温度为自变量,猪心血拌丹参中丹参酮ⅡA,丹酚酸B以及醇溶性浸出物和水溶性浸出物为评价指标,通过对各因素的多元线性回归及二项式拟合,采用效应面法优选最佳炮制工艺。结果最佳炮制工艺为猪心血量32%,黄酒量24%,烘干温度61℃。醇溶性浸出物、水溶性浸出物、丹参酮ⅡA和丹酚酸B的质量分数分别为11.54%、61.8%、0.171%、5.698%。OD值分别为0.723、0.710、0.711。结论采用星点设计-效应面法优选的猪心血拌丹参炮制工艺稳定可行且预测性良好,为规范地方饮片特殊炮制工艺及质量标准提供参考。 OBJECTIVE To optimize the drying process of pork salvia miltiorrhiza mixed with pork. Methods The method of star point design-response surface method was used to evaluate the effects of tanshinone ⅡA, salvianolic acid B, alcohol-soluble extract and water-soluble extract on the concentration of rice wine, pig blood and drying temperature , Through the multiple linear regression and binomial fitting of various factors, the optimum surface preparation process was optimized by response surface method. Results The best processing technology for pig blood volume 32%, 24% rice wine, drying temperature 61 ℃. The mass fraction of alcohol soluble extract, water soluble extract, tanshinone Ⅱ A and salvianolic acid B were 11.54%, 61.8%, 0.171% and 5.698%, respectively. OD values ​​were 0.723,0.710,0.711. Conclusion The method of star point design-response surface method is the best choice for the preparation of pig’s blood-donated Salvia miltiorrhiza, which is stable and predictable. It provides a reference for standardizing the special processing technology and quality standard of local Pieces.