目的:以总黄酮、总多糖的含量以及醇、水浸出物为指标优化菟丝子炒制工艺。方法:采用均匀试验设计,利用紫外分光光度法测定总黄酮、总多糖的含量,通过逐步非线性回归和等值线图优化炮制工艺。结果:菟丝子最佳炒制工艺为:炒制温度150℃,炒制时间140 s。结论:均匀设计和回归分析可以对试验结果进行高精度的预测,表明菟丝子炒制工艺可行。 OBJECTIVE: To optimize the technology of dodder production by taking total flavonoids, total polysaccharides and alcohol and water extracts as indexes. Methods: By uniform design, the content of total flavonoids and total polysaccharides were determined by UV spectrophotometry. The processing technology was optimized by stepwise nonlinear regression and contour plot. Results: Dodder best frying process: frying temperature 150 ℃, frying time 140s. Conclusion: Uniform design and regression analysis can predict the test results with high accuracy, indicating that the dodder sausage process is feasible.