基于饮片质量标志物（Q-marker）的概念、确定标准及研究模式，以莪术饮片为例进行示范性研究，通过对生、醋莪术饮片化学物质组辨识明确化学物质基础及炮制前后发生显著变化的差异成分；结合药效、药性及药动学研究以及物质基础的相关性分析并做比较，明确其主要药效物质基础；综合研究结果，确定莪术二酮、莪术醇、吉马酮、呋喃二烯、β-榄香烯5个化学成分为质量标志物，建立生、醋莪术饮片多指标成分含量测定及指纹图谱控制方法。为中药饮片质量标志物的研究提供示范。

A demonstration research on Chinese herbal decoction pieces of Curcumae Rhizoma was performed based on the concept of quality markers (Q-markers), standard establishment, and research modes. The chemical constituents of both steamed processed pieces of Curcumae Rhizoma and vinegar-processed pieces of Curcumae Rhizoma decoction pieces were identified by ultra-performance liquid chromatography/quadrupole-time of flight mass spectrometry (UPLC-Q/TOF-MS). The major effective components were analyzed through pharmacodynamics, drug property, pharmacokinetics studies, and correlation analysis of chemical constituents. The Q-markers were determined by all the results. At last, five compounds including curdione, curcumol, germacrone, furanodiene and β-elemene were selected as Q-markers. The quality control methods of multi-component assaying and fingerprint were also established. Overall, this study provides a demonstration for the study of quality markers of Chinese herbal decoction pieces.

国家重点研发计划（2018YFC1707000）；国家自然科学基金资助项目（81673598）；国家自然科学基金资助项目（81973483）；国家中医药行业专项（2015468002-2）；国家发改委中药饮片标准化建设项目（ZYBZH-Y-SC-40）