目的 测定蓬莪术炮制过程中pH值及7种成分（双去甲氧基姜黄素、去甲氧基姜黄素、姜黄素、莪术二酮、莪术醇、吉马酮、β-榄香烯）量的动态变化，从而对其所含的姜黄素类和挥发油类成分在醋制过程中受水、热、酸等外界因素的作用而发生的化学成分量变化进行研究。方法 分别以蒸馏水、9°米醋、9%醋酸水溶液对蓬莪术进行炮制，并对特定时间点的水液pH值进行测定，用SPSS软件对所得数据进行分析；采用HPLC方法同时测定生品组、空白组、醋制组和参照组蓬莪术样品中7种成分的量，并对其量的变化进行分析。结果 与空白组相比，醋制组和参照组最终的pH值偏低且无显著差异；与空白组和参照组相比，醋制组中测定的3种姜黄素类成分量均增加[双去甲氧基姜黄素质量分数为（0.002 320±0.000 344） mg/g、去甲氧基姜黄素质量分数为（0.059 65±0.015 64） mg/g、姜黄素质量分数为（0.272 5±0.125 2） mg/g]，而测定的挥发油类成分有不同程度地降低。结论 在炮制过程中，药用辅料9°米醋中的主要有效成分可能是醋酸；米醋中的醋酸及其他少量有机成分可能通过调节pH值来保护蓬莪术药材中化学成分不被水、热、酸破坏；通过对不同成分保护程度的差异来调节蓬莪术醋制前后毒效成分的减加，不仅体现了9°米醋作为药用辅料的科学性，也为进一步研究蓬莪术醋制“减毒增效”物质基础提供了新思路。

Objective To determine the dynamic variation of pH value and seven components including bisdemethoxycurcumin, demethoxycurcumin, curcumin, curdione, curcumol, germacrone and β-elemene during Curcuma Phaeocaulis' processing, in order to study its curcuminoids and volatile oils components in the process of rice vinegar production affected by external factors such as water, heat, and acid. Methods C. phaeocaulis were processed by using distilled water, 9° rice vinegar, and 9% acetic acid aqueous. The pH value of the decoction at a specific time point in 10 batches was detected. The data were analyzed by SPSS software. The content of seven components in the samples of the raw crude group, the blank group, the vinegar group, and the reference group were determined by HPLC method, and the change of the content was analyzed. Results Compared with the blank group, the vinegar group and reference group showed low pH value, and there was no significant difference; Compared with the blank group and reference group, the contents of three curcuminoids in the vinegar group increased[the mass fraction of bisdemethoxycurcumin is (0.002 320 ±0.000 344) mg/g, the mass fraction of demethoxycurcumin is (0.059 65 ±0.015 64) mg/g, the mass fraction of curcumin is (0.272 5 ±0.125 2) mg/g], and the contents of volatile oils decreased in different degrees. Conclusion During the processing progress, the main active constituents of pharmaceutic adjuvant 9° rice vinegar might be acetic acid; The acetic acid and other organic principles of rice vinegar might protect the chemical constituents in C. phaeocaulis by regulating pH value; The toxicity degree of C. phaeocaulis before and after processing with vinegar was regulated by different protecting degrees of different component. It not only reflects the scientificity of 9° rice vinegar as a pharmaceutic adjuvant, but also offers a new method to study the material basis of C. phaeocaulis processing with rice vinegar.

国家自然科学基金青年基金项目（81403103）；中药资源四川省青年科技创新研究团队项目（2015TD0028）；成都中医药大学校基金项目（CGPY1605，ZRYY1721）