目的 建立雾水葛Pouzolzia zeylanica生品与姜制品UPLC指纹图谱及多成分含量测定方法，结合化学模式识别探究炮制前后化学成分差异，为姜制雾水葛质量标准建立及质量评价提供实验依据。方法 采用ACQUITY UPLC HSS T3（100 mm× 2.1 mm，1.8 μm）色谱柱，以甲醇-0.1%磷酸水溶液为流动相进行梯度洗脱，柱温30℃，体积流量0.3 mL·min^-1，检测波长300 nm，构建生、姜制雾水葛指纹图谱；运用相似度评价、主成分分析（PCA）、正交偏最小二乘判别分析（OPLSDA）筛选差异性标志物，并进行多成分定量检测。结果 成功建立雾水葛炮制前后UPLC指纹图谱，标定13个共有特征峰，通过与对照品对比，指认了4种成分，分别为原儿茶酸（1号峰）、绿原酸（2号峰）、牡荆素（9号峰）、芦丁（12号峰）； PCA与OPLS-DA模型可有效区分生品与姜制品，综合筛选了原儿茶酸、绿原酸、芦丁、6-姜辣素4种特征指标成分。炮制后绿原酸、芦丁含量显著下降（P＜0.05、0.01、0.001），原儿茶酸含量呈上升趋势，6-姜辣素仅存在于姜制品中。结论 原儿茶酸、绿原酸、芦丁及6-姜辣素可作为雾水葛姜制前后质量差异的潜在标志性成分，建立的指纹图谱联合多成分定量分析方法，可清晰阐释炮制过程中物质基础变化规律，为雾水葛饮片质量控制提供参考。

Objective To establish UPLC fingerprint chromatograms and multi-component content determination methods for raw and steamed by ginger juice Pouzolzia zeylanica, and to explore the differences in chemical components before and after processing by combining chemical pattern recognition technology, providing experimental basis for the construction of quality standards and quality evaluation of ginger-processed P. zeylanica. Methods An ACQUITY UPLC HSS T3 column (100 mm × 2.1 mm, 1.8 μm) was used with a gradient elution of methanol and 0.1% phosphoric acid water solution as the mobile phase. The column temperature was 30 ℃, the flow rate was 0.3 mL·min^-1, and the detection wavelength was 300 nm. Fingerprint chromatograms of raw and ginger-processed P. zeylanica were constructed. Similarity evaluation, principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to screen for differential markers, and multi-component quantitative detection was completed. Results UPLC fingerprint chromatograms of P. zeylanica before and after processing were successfully established, and 13 common characteristic peaks were identified. By comparing with reference substances, four components were identified, namely protocatechuic acid (peak 1), chlorogenic acid (peak 2), vitexin (peak 9), and rutin (peak 12). PCA and OPLS-DA models could effectively distinguish raw and ginger-processed products, and four characteristic index components, namely protocatechuic acid, chlorogenic acid, rutin, and 6-gingerol, were comprehensively screened. After processing, the contents of chlorogenic acid and rutin significantly decreased (P<0.05, 0.01, 0.001), the content of protocatechuic acid showed an upward trend, and 6-gingerol was only present in ginger-processed products. Conclusion Protocatechuic acid, chlorogenic acid, rutin, and 6-gingerol can be used as potential marker components for the quality difference of P. zeylanica before and after ginger processing. The established fingerprint chromatogram combined with multi-component quantitative analysis method can clearly explain the changes in the material basis during the processing, providing a reference for the quality control of P. zeylanica slices.

R283.6

国家重点研发计划项目“中药饮片炒炙智能识别与生产控制技术研究”（2023YFC3504200）；广州市科技局-广州市科技计划项目“中药材毒素检测及质量控制关键技术研究”（2023B03J1340）；广州市科技计划项目“基于人工智能辨识高分辨活性轮廓分析的岭南常用中药质量控制关键技术研究与应用”（SL2024B03J00626）