ABSTRACT
Objective: To optimize the processing technology for Psoraleae Fructus by D-optimal response surface methodology with UHPLC. Methods: Based on the content variations of nine main constituents (psoralen, isopsoralen, neobavaisoflavone, bavachin, psoralidin, corylifolinin, corylin, bavachalcone, and bakuchiol) determined by UHPLC, the D-optimal response surface methodology combined with single factor experiment was used to optimize the moistened time, stir-fried temperature, salted dosage, and stir-fried time in the processing technology for Psoraleae Fructus. Results: The optimal processing technology for Psoraleae Fructus was as follows: 100 g Psoraleae Fructus was mixed with 2.10 g salt, moistened for 12 h, and stir-fried for 30 min at 80℃. Conclusion: The processing technology for Psoraleae Fructus optimized by D-optimal response surface methodology with UHPLC could be used to optimize the process parameters, to promote the stability and repeatability of the processing technology, which provides the technique support for improving the quality uniformity of Psoraleae Fructus and safety in clinic application.