目的 建立黃芪藥材中黃酮類成分芒柄花素的HPLC測(cè)定方法，并考察黃芪不同炮制品中芒柄花素的變化。方法 采用HPLC法測(cè)定芒柄花素。色譜柱：Thermo ODS-2 Hypersil（250 mm×4.6 mm，5 μm）；流動(dòng)相：乙腈–0.05%冰乙酸水溶液（35∶65）；體積流量：1 mL/min；波長(zhǎng)：248 nm；柱溫：30 ℃。將黃芪藥材分別制成生黃芪、炒黃芪、蜜炙黃芪、鹽制黃芪以及酒制黃芪，并比較黃芪不同炮制品中芒柄花素。結(jié)果 黃芪不同炮制品中芒柄花素有所差異，其中蜜炙后芒柄花素的量降低幅度較大。結(jié)論 該方法簡(jiǎn)便、準(zhǔn)確，適用于黃芪不同炮制品中芒柄花素的定量分析。

Objective To establish a method for the determination of formononetin in Astragali Radix and analyze the effect of the different processing methods on formononetin in Astragali Radix. Methods The content of formononetin was determined by HPLC, which was analyzed by Thermo ODS-2 Hypersil column (250 mm × 4.6 mm, 5 μm). The mobile phase was acetonitrile - 0.05% glacial acetic acid water (35∶65). The detective wavelength was 248 nm, the column temperature was 30 ℃, and the flow rate was 1.0 mL/min. Astragali Radix was processed into raw product, fried product, honey-fried product, wine-fried product, and salt-fried product . Then formononetin in the different processed products of Astragali Radix was compared. Results Formononetin in the different processed products of Astragali Radix was different. The reduction of the honey-fried product was the biggest. Conclusion The method is simple, accurate, and applicable to the quantitative analysis of formononetin in Astragali Radix.