目的 分析不同貯藏方式、炮制方法、溫度、pH值和酶對梓醇量的影響。方法 采用HPLC法測定鮮地黃不同炮制品及不同貯藏條件下梓醇量的變化，并在不同溫度、pH值及酶的條件下，放置一定時(shí)間后測定梓醇量。結(jié)果 鮮地黃中梓醇量明顯高于其炮制品，抽真空冷凍下梓醇量幾乎不變，而梓醇受pH影響較大，強(qiáng)酸或強(qiáng)堿條件下均不穩(wěn)定，并隨著溫度升高而加劇這種變化，同時(shí)易受β-葡萄糖苷酶的影響。結(jié)論 梓醇對熱穩(wěn)定，對酸、堿及β-葡萄糖苷酶不穩(wěn)定。

Objective To study the effect of different storage methods, processing methods, temperatures, pH values, and enzymes on the content of catalpol in Rehmannia glutinosa. Methods To investigate the content change of catalpol in different processed R. glutinosa under the different storage conditions by HPLC. And the content of catalpol was determined after being stored under different temperatures, pH values, and enzymes. Results The content of catalpol in fresh R. glutinosa was significantly higher than that in the processed ones. The content of catalpol in frozen under vacuum was almost unchanged. The content of catalpol was obviously influenced by pH value, especially in strong acid and alkali, and the change was enhanced at higher temperature. Meanwhile, the content of catalpol was easily influenced by β-glucosidenzyme. Conclusion Catalpol is stable to high temperature, while unstable to acid, alkali or β-glucosidenzyme.