目的 优化胡椒荜茇微丸的制备工艺。 方法 以收率、圆整度和脆碎度为评价指标，利用层次分析法（analytic hierarchy process，AHP）结合熵权法（entropy weight method，EWM）进行权重赋值后计算综合评价指标。采用Box⁃Behnken响应面法结合遗传算法（genetic algorithm，GA）和 反向传播（back propagation，BP）神经网络预测结果，确定胡椒荜茇微丸的最佳制备工艺。 结果 胡椒荜茇微丸的最佳制备工艺为载药量30%、滚圆频率25 Hz、滚圆时间2 min。 结论 胡椒荜茇微丸的制备工艺设计合理，可为后续胡椒荜茇微丸的深入研究提供基础。

Objective To optimize the preparation technology of pepper-piper longum pellets. Methods The comprehensive evaluation index was calculated by assigning weights to the yield， roundness and brittleness with analytic hierarchy process （AHP） and entropy weight method （EWM）. The optimal preparation technology of pepper-piper longum pellets was determined by Box-Behnken response surface method combined with the prediction results of genetic algorithm （GA）-back propagation neural network （BP neural network）. Results The optimal preparation technology of pepper-piper longum pellets was as follows： the drug load is 30%， the rolling frequency is 25 Hz and the rolling time is 2 min. Conclusion The preparation technology design of pepper-piper longum pellets is reasonable， which can provide the basis for the follow-up pharmacodynamic study of pepper-piper longum pellets.