中文摘要：

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。

英文摘要：

Objective ： To optimize the processing technology of Coptidis Rhizoma roasting with yellow rice wine. Methods ： The total content of four kinds of alkaloids was used as index. Orthogonal design was applied to study the processing technology of Coptidis Rhizoma roasting with yellow rice wine. L9 （34） orthogonal table was decided with three factors：roasting temperature, roasting time and the amount of yellow rice wine. Results ： Of the three factors, only B factor （ roasting time） had obvious effect on the total content of four kinds of alkaloids. Conclusion：The optimal processing technology is as follows：Coptidis Rhizoma should be roasted with 15% yellow rice wine for 30 min at 150℃