目的 基于"成分-靶点-代谢"关系筛选黄芩酒炙前后质量标志物（Q-marker）。方法 依据黄芩酒炙前后差异性化学成分，结合网络药理学与代谢组学，构建"差异成分-作用靶点-代谢组学"网络关系；将黄芩中黄酮苷类成分与苷元成分、差异成分与内源性代谢物进行相关性分析。挖掘生黄芩和酒黄芩Q-marker。结果 整合网络药理学与代谢组学结果，预测分析得到黄芩苷、千层纸素A-7-O-葡萄糖醛酸苷为生黄芩潜在Q-marker；黄芩素、汉黄芩素为酒黄芩潜在Q-marker。结论 酒炙促进黄芩中苷元类活性成分的溶解和吸收是其炮制的重要机制。中药饮片炮制前后的差异鉴定、网络药理学及代谢组学的结合为发现和确认中药质量标志物提供思路和方法。

Objective To explore the potential Q-markers between crude Scutellaria baicalensis (CSR) and wine-processed S. baicalensis (WSR) based on "components-targets-metabolism" network analysis. Methods According to the differential components between CSR and WSR, the network relationship of "components-target-metabolomics" was constructed combining network pharmacology and metabolomics. The correlation analysis was then conducted between flavonoids glycosides, and aglycones in S. baicalensis, between differential components and endogenous metabolites to predict the potential quality markers. Results In this study, combining the results of network pharmacology and metabolomics, baicalin and oroxylin A-7-O-glucuronide were regarded as the quality markers of CSR; Baicalein and wogonin were considered as the quality markers of WSR. Conclusion It is crucial wine-processed mechanism of S. baicalensis that glutinous rice wine can promote the dissolution and absorption of aglycones. Overall, identification of the differences between Chinese herbal decoction pieces and it processed product, combining analysis of network pharmacology and metabolomics, which provides a demonstration for the investigation of quality markers of Chinese herbal pieces.

国家中药标准化项目（ZYBZH-Y-TJ-43）