目的:优选麸炒薏苡仁最佳炮制工艺。方法:以薏苡仁中甘油三油酸酯、多糖为指标,采用正交试验法对温度、时间、加麸量3因素,每个因素取3个水平,进行薏苡仁麸炒工艺的优选。结果:温度、时间对实验结果有显著影响,加麸量对实验结果无显著影响。确定麸炒薏苡仁最佳工艺为:温度210～220℃,时间60 s,加麸量20%。结论:该工艺合理可行。 Objective: The best choice of bran fried Coix seed processing technology. Methods: Three factors of glycerol trioleate and polysaccharide in Coix Seed were used as indexes. Orthogonal test was used to optimize the temperature, time and the amount of bran in three levels for each factor. Results: The temperature and time had a significant effect on the experimental results. The amount of bran added had no significant effect on the experimental results. To determine the best technology fried bran Yiyiren: temperature 210 ~ 220 ℃, time 60 s, plus 20% bran content. Conclusion: The process is reasonable and feasible.