目的 建立不同炮制品组方五子衍宗丸（Wuzi Yanzong Pills，WYP）的HPLC指纹图谱，研究盐制对WYP化学成分的影响。方法 采用HPLC法建立不同炮制品组方WYP的指纹图谱，并进行相似度评价，采用方差分析、聚类分析（CA）、主成分分析（PCA）与偏最小二乘法-判别分析（PLS-DA）对结果进行评价。结果 WYP全生品组、药典组、盐制组指纹图谱相似度均大于0.9，标定了18个共有峰，利用对照品指认出绿原酸（5号峰）、鞣花酸（10号峰）、金丝桃苷（11号峰）、异槲皮苷（12号峰）、毛蕊花糖苷（13号峰）、紫云英苷（14号峰）、槲皮素（15号峰）、山柰酚（17号峰）、五味子醇甲（18号峰）9个成分，归属性分析表明峰2来源于枸杞子，峰3、5、7、9、11、12、14、15、17来源于菟丝子，峰6、8、10、16来源于覆盆子，峰13来源于车前子，峰18来源于五味子，峰1是覆盆子和五味子共有成分，峰4是枸杞子和覆盆子共有成分。药物炮制后组方WYP未出现色谱峰的增加，但峰面积发生变化。通过CA将WYP全生品组、药典组、盐制组聚为3类，PCA筛选出4个主成分，PLS-DA标记出峰1、13（毛蕊花糖苷）、10（鞣花酸）、7、4、11（金丝桃苷）、12（异槲皮苷）、3、5（绿原酸）共9个差异性成分；绿原酸、鞣花酸、金丝桃苷、异槲皮苷、山柰酚、五味子醇甲及峰1、3、4、7、8共11个成分可能是不同炮制品组方WYP的差异标志物。结论 建立的指纹图谱测定方法稳定、可靠，炮制后组方WYP的化学成分发生变化，结果可为WYP中如何选用药物炮制品提供一定的依据。

Objective HPLC fingerprints of different processed products of Wuzi Yanzong Pills (WYP, 五子衍宗丸) were established to study the effect of that processed with salt-water on the chemical components. Methods HPLC method was used to establish the fingerprint of different processed products of WYP, and similarity evaluation was carried out. The results were evaluated by analysis of variance, cluster analysis (CA), principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results The similarity of the fingerprints of whole-raw product group, pharmacopoeia group, and salt-water processing group was greater than 0.9, 18 common peaks were calibrated, and with the help of reference substance identified nine ingredients including chlorogenic acid (peak 5), ellagic acid (peak 10), hyperoside (peak 11), isoquercitrin (peak 12), verbascoside (peak 13), astragalin (peak 14), quercetin (peak 15), kaempferol (peak 17), and schisandrin (peak 18). Belonging analysis showed that the peak 2 was derived from Lycii Fructus, peaks 3, 5, 7, 9, 11, 12, 14, 15, 17 were derived from Cuscutae Semen, peaks 6, 8, 10, 16 were derived from Rubi Fructus, peak 13 was derived from Plantaginis Semen, peak 18 was derived from Schisandrae Chinensis Fructus, peak 1 was a common ingredient of Rubi Fructus and Schisandrae Chinensis Fructus, peak 4 was a common ingredient of Lycii Fructus and Rubi Fructus. The chromatographic peak of WYP was not increased after processing, but the peak area was changed. Through CA, WYP whole-raw product group, pharmacopoeia group and salt-water processed group were divided into three groups. PCA screened out four principal components, and PLS-DA labeled nine different components of peak 1, 13 (verbascoside), 10 (ellagic acid), 7, 4, 11 (hyperoside), 12 (isoquercitrin), 3, 5 (chlorogenic acid). Chlorogenic acid, ellagic acid, hyperoside, isoquercitrin, kaempferol, schisandrin, and peak 1, 3, 4, 7, 8 may be the markers of the difference of different processed products of WYP. Conclusion The established method that determining fingerprint is stable and reliable, and the chemical components of WYP changes after processing. The results can provide a certain basis for how to choose processed products in WYP.

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国家自然科学基金资助项目（81773899）；成都中医药大学杏林学者学科人才科研提升计划（BSH20191026）；成都中医药大学西南特色中药资源国家重点实验室开放研究基金资助项目（2020BSH012）