目的 考察去滓再煎法、不去滓煎法、2次煎法3种煎煮方法对半夏泻心汤（BXD）中9种成分黄芩苷、黄芩素、人参皂苷Re、人参皂苷Rb₁、甘草酸单铵盐、甘草苷、6-姜辣素、盐酸小檗碱、盐酸巴马汀及总黄酮质量浓度的影响。方法 采用HPLC法进行9种指标成分测定，Welch Ultimate XB-C₁₈色谱柱（250 mm×4.6 mm，5 μm），流动相为乙腈-0.1%磷酸水溶液，梯度洗脱，柱温28℃，体积流量0.9 mL/min，检测波长203、252、280、355 nm。采用比色法测定总黄酮。结果 检测的9种成分及总黄酮在BXD 3种不同的煎煮法中都能测到。去滓再煎法中黄芩苷、黄芩素、人参皂苷Rb₁、甘草酸单铵盐、甘草苷比不去滓煎法分别提高了10.01%、12.88%、29.09%、16.75%、15.02%，比2次煎法分别降低了5.54%、4.15%、14.49%、7.85%、9.18%；人参皂苷Re、6-姜辣素、盐酸小檗碱、盐酸巴马汀比不去滓煎法分别提高了37.90%、3.78%、5.33%、5.99%，比2次煎法分别提高了1.07%、11.57%、3.41%、1.93%；总黄酮比不去滓煎法提高了22.61%，比2次煎法提高了6.54%。结论 在3种煎法中，去滓再煎的方法明显提高了各成分在水煎液中的含量，从一定程度上提升了BXD的临床功效，为张仲景《伤寒论》中对BXD采用去滓再煎的方法及质量评价提供了实验依据。

Objective To investigate the effects of the three methods of decocting with deslag, decocting without deslag, and double decocting on the content of nine ingredients baicalin, baicalein, ginsenoside Re, ginsenoside Rb₁, monoammonium glycyrrhizinate hydrate, liquiritin, 6-gingerol, berberine hydrochloride, palmatine hydrochloride, and total flavonoids in Banxia Xiexin Decoction (BXD). Methods Nine index components were determined by HPLC. The HPLC analysis was performed on Welch Ultimate XB-C₁₈ column (250 mm×4.6 mm, 5 μm) with mobile phase of acetonitrile-0.1% phosphate aqueous solution for gradient elution; And carried out at column temperature of 28℃, volume flow of 0.9 mL/min, and detection wavelength of 203, 252, 280, and 355 nm. The total flavonoids were determined by colorimetry. Results Nine kinds of ingredients and total flavonoids could be detected in three different decoctions. In the method of decocting with deslag, baicalin, baicalein, ginsenoside Rb₁, monoammonium glycyrrhizinate hydrate, and liquiritin increased by 10.01%, 12.88%, 29.09%, 16.75%, and 15.02%, respectively, compared with decocting without deslag; It decreased by 5.54%, 4.15%, 14.49%, 7.85%, and 9.18%, respectively compared with double decocting; Ginsenoside Re, 6-gingerol, berberine hydrochloride, and palmatine hydrochloride increased by 37.90%, 3.78%, 5.33%, and 5.99% compared with decocting without deslag, respectively; compared to the double decocting methods, it increased by 1.07%, 11.57%, 3.41%, and 1.93%. The total flavonoids increased 22.61% higher than decocting without deslag and 6.54% higher than double decocting. Conclusion The results can effectively reflect the quality difference of different decocting methods. Among the three methods of decoction, the method of decocting without deslag has significantly improved the dissolution of the active ingredients of each component in the decoction, and improve the clinical efficacy of BXD to a certain extent. It provides a good experimental basis for the decocting without deslag method used in Zhang Zhongjing's Treatise on Febrile Diseases.