中文摘要：

目的优化盐巴戟的炮制工艺。方法在单因素试验基础上,以加水量、闷润时间、蒸制时间为自变量,耐斯糖、甲基异茜草素-1-甲醚、水晶兰苷的综合评分为评价指标,通过星点设计-效应面法优选盐巴戟的炮制工艺。结果最佳炮制工艺为加水1.05倍,闷润5.48 h,蒸制2.90 h（100 g巴戟肉加盐1.5 g）,测量值和预测值之间的相对误差为3.04%。结论该方法得到的炮制参数准确,重复性好,有一定实际意义。

英文摘要：

AIM To optimize the processing procedure of salted Morinda officinalis. METHODS On the basis of single factor experiment,water addition,moistening time and steaming time were taken as independent variables. The comprehensive scores of nystose,rubiadin-1-methylether and monotropein were taken as evaluation indexes. Then central composite design-response surface methodology was applied to optimizing the processing procedure of salted Morinda officinalis. RESULTS The optimized processing procedure was 1. 05 times for water addition,5. 48 hours for moistening time and 2. 9 hours for steaming time（ 100 g Morinda officinalis was added with1. 5 g salt）. The relative error between the measured value and forecast value was 3. 04%. CONCLUSION The processing parameters obtained by this method are accurate with good reproducibility,having a certain practical significance.