目的:优选黄连的最佳酒炙工艺。方法:以4种生物碱的总含量为考察指标,用L9(34)正交设计表,选择黄酒用量、烘制温度及烘制时间3个因素,采用方差分析对黄连的酒炙工艺进行优选。结果:B因素(烘制时间)具有显著性差异,其余2因素对4种生物碱的总含量无显著性影响。结论:黄连最佳酒炙工艺为:黄连加15%黄酒润透后,在150℃下烘制30 min。 Objective: To optimize the Coptis best wine Sunburn process. Methods: The total alkaloid content of four kinds of alkaloids was taken as the index of investigation. The orthogonal design of L9 (34) was used to select the factors such as the amount of yellow rice wine, baking temperature and drying time. The variance analysis was used to optimize the wineburn process of Coptis chinensis . Results: The B factor (baking time) had significant difference. The other two factors had no significant effect on the total alkaloid content. Conclusion: Coptis optimal wine Sunburn process: Coptis chinensis plus 15% rice wine Run through, baked at 150 ℃ for 30 min.