目的 制备桂枝饮片标准汤剂，并进行质量标准研究。方法 依照标准汤剂的制备要求，制备15批桂枝饮片标准汤剂，以肉桂酸作为定量检测指标，计算转移率与出膏率，并建立其HPLC指纹图谱分析方法。结果 通过对15批桂枝标准汤剂进行测定，肉桂酸转移率为56.93%～94.06%，出膏率为3.30%～9.40%；并用中药色谱指纹图谱相似度评价系统（2012A）软件进行指纹图谱分析，标定了9个共有峰，确认4个，分别为原茶儿酸（1号峰）、香豆素（4号峰）、肉桂酸（6号峰）、桂皮醛（7号峰）。对15批桂枝饮片标准汤剂分别进行了相似度评价，其相似度均高于0.95。结论 建立了桂枝饮片标准汤剂指纹图谱，该方法精密度、稳定性和重复性良好，具有一定的鉴别意义，可为桂枝配方颗粒的质量控制提供参考。

Objective To prepare Cinnamomi Ramulus standard decoction and to study the quality standard of Cinnamomi Ramulus. Methods Fifteen batches of Cinnamomi Ramulus standard decoctions were prepared according to the standardization method. With cinnamon acid as the detection index, the transfer rate and extraction rate were calculated and the HPLC fingerprint analysis method was established. Results According to the measurement of 15 batches of standard decoctions, the transfer rate ranged from 56.93% to 94.06% and extractum rate was at the range of 3.30%—9.40%. Besides, the Similarity Evaluation System for Chromatographic Fingerprint of traditional Chinese medicine TCM (2012A) was used to analyze and compare the fingerprint, nine commom peaks were determined and four were calibrated including protocatechuic acid (peak 1), coumarin (peak 4), cinnamic acid (peak 6), and cinnamaldehyde (peak 7). Moreover, the similarity was over 0.95. Conclusion This study established an HPLC fingerprint analysis method of Cinnamomi Ramulus standard decoction. The method displays good precision, stability, and repeatability in fingerprint analysis. Therefore, this study has some identified significance and can provide a reference for the quality control of Cinnamomi Ramulus dispensing granules.

广东省战略性新兴产业区域集聚发展试点项目——中药经典配方颗粒重点试验平台及中药材全生命周期追溯信息服务平台建设项目（2014793）