中文摘要：

目的：优化广陈皮烘烤炮制的最佳工艺。方法：采用正交设计实验法，以广陈皮水提物中有效成分橙皮苷、多甲氧基黄酮（川陈皮素和橘皮素）含量为指标，考察了陈皮形状、烘烤温度和恒温时间对广陈皮有效成分的影响。结果：以水提物中有效成分为指标时的最优工艺是广陈皮丝状，在80℃烘烤温度下，恒温2h。结论：本研究建立的炮制工艺在有效成分含量没有减少的前提下，该炮制工艺与传统的炮制工艺相比，具有操作简便，省时和成本较低的优点，适宜应用于工业化生产中，为广陈皮产品的开发利用提供科学依据。

英文摘要：

Objective To select the best processing paramerter of stir-fry Citrus reticulate ＇Chachi＇. Methods The contents of hesperidin, polymethoxylated flavones （PMFs, nobiletin and tangeretin） in the aqueous extract of Citrus retieulata ＇Chachi＇ as index, three factors in- cluding the baking times, baking temperatures, and shapes of the materials were investigated by orthogonal experiment. Results The opti- mum processing technology was finally determined to bake the filamentous crude materials for 2 h under 80 ℃. Conclusion This process- ing technology of Citrus reticulate ＇Chachi＇ decided in the present study is simple, feasible, and convenient for applying in the industry.