目的 通过HPLC指纹图谱和多成分测定结合灰色关联分析研究不同类型黄酒炮制黄芩饮片的质量，以确定炮制酒黄芩饮片使用的黄酒类型。方法 采用HPLC法检测10批不同类型黄酒炮制的30批酒黄芩饮片样品中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素、白杨素和千层纸素A的含量并建立其指纹图谱，测定30批酒黄芩饮片样品的总黄酮与醇溶性浸出物含量；结合聚类分析和灰色关联度分析对30批酒黄芩饮片样品的质量进行综合评价。结果 建立了30批酒黄芩饮片样品的HPLC指纹图谱；30批酒黄芩饮片样品的相对关联度为0.347 3～0.619 7，饮片样品质量存在差异；黄酒含糖量与酒黄芩饮片样品质量的相关系数为0.723，存在一定相关性。结论 酒精度数为15%的干型黄酒（含糖量≤15.0 g/L）制得的酒黄芩饮片质量最佳，为酒黄芩饮片炮制提供实验基础。

Objective In order to determine the type of yellow rice wine (Huangjiu) used in the processing of wine Huangqin (Scutellariae Radix, SR), the quality of wine SR pieces prepared by different types of Yellow rice wine was studied by HPLC fingerprint and multi-component determination, combined with grey correlation analysis. Methods The contents of baicalin, wogonoside, baicalein, wogonin, chrysin and oroxylin A in 30 batches of wine SR samples processed with ten different types of Yellow rice wine were detected by HPLC and their fingerprints were established. The contents of total flavonoids and alcohol-soluble extracts in 30 batches of wine SR samples were determined. The quality of 30 batches of samples was comprehensively evaluated by combining cluster analysis and grey correlation analysis. Results The fingerprint of 30 batches of wine SR samples was established. The relative correlation degree of 30 batches of wine SR decoction pieces was between 0.347 3 and 0.619 7, and the quality of samples was different. The correlation coefficient between the sugar content of Yellow rice wine and the quality of wine SR samples was 0.723, and there was a certain correlation. Conclusion The quality of wine-processed SR prepared from dry Yellow rice wine (sugar content ≤ 15.0 g/L) with 15% alcohol content is the best, which provides an experimental basis for the processing of wine SR slices.

R283.6

国家重点研发计划子任务(2021YFD1600903-02);吉林省教育厅科学技术研究项目(JJKH20230991KJ);吉林省科技发展计划项目(YDZJ202301ZYTS460);吉林省大学生创新创业训练计划项目(S202310199019)