目的 建立黄芪药材中黄酮类成分芒柄花素的HPLC测定方法，并考察黄芪不同炮制品中芒柄花素的变化。方法 采用HPLC法测定芒柄花素。色谱柱：Thermo ODS-2 Hypersil（250 mm×4.6 mm，5 μm）；流动相：乙腈–0.05%冰乙酸水溶液（35∶65）；体积流量：1 mL/min；波长：248 nm；柱温：30 ℃。将黄芪药材分别制成生黄芪、炒黄芪、蜜炙黄芪、盐制黄芪以及酒制黄芪，并比较黄芪不同炮制品中芒柄花素。结果 黄芪不同炮制品中芒柄花素有所差异，其中蜜炙后芒柄花素的量降低幅度较大。结论 该方法简便、准确，适用于黄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.