目的：通過(guò)測(cè)定白芍及其炮制品中芍藥苷和芍藥內(nèi)酯苷的量，探討不同炮制方法對(duì)白芍質(zhì)量的影響。方法：采用高效液相色譜方法，Diamonsil C₁₈色譜柱（250 mm×4.6 mm，5 μm），流動(dòng)相為乙腈-0.05％磷酸溶液（14︰86），檢測(cè)波長(zhǎng)230 nm，柱溫：35 ℃。結(jié)果：芍藥苷的量：生品＞酒制品＞醋炒品＞麩炒品＞清炒品＞土炒品＞酒麩制品；芍藥內(nèi)酯苷的量：土炒品＞麩炒品＞酒制品＞醋炒品＞清炒品＞酒麩制品＞生品。結(jié)論：白芍經(jīng)炮制后芍藥苷的量均有所下降，而芍藥內(nèi)酯苷的量均有所升高。

Objective: To explore the effect of different processing methods on contents changes of paeoniflorin and albiflorin in Paeoniae Radix Alba, through measuring the proportion of paeoniflorin and albiflorin in Paeoniae Radix Alba and processed products. Methods: The contents were determined by HPLC on Diamonsil C₁₈ column (250 mm × 4.6 mm, 5 μm) at 230 nm, acetonitrile-0.05% phosphate water solution (14 : 86) was used as mobile phase. Results: Paeoniflorin content: Paeoniae Radix Alba without processing > stir-baked Paeoniae Radix Alba with wine > stir-baked Paeoniae Radix Alba with vinegar > stir-baked Paeoniae Radix Alba with bran > stir-baked Paeoniae Radix Alba > stir-baked Paeoniae Radix Alba with soil > stir-baked Paeoniae Radix Alba with bran and wine; albiflorin content: stir-baked Paeoniae Radix Alba with soil > stir-baked Paeoniae Radix Alba with bran > stir-baked Paeoniae Radix Alba with wine > stir-baked Paeoniae Radix Alba with vinegar > stir-baked Radix Paeoniae Albe > stir-baked Paeoniae Radix Alba with bran and wine > Paeoniae Radix Alba without processing. Conclusion: Through processing, the proportion of paeoniflorin in Paeoniae Radix Albe has decreased, while the proportion of albiflorin has increased.