目的 分析不同砂仁陈皮制熟地黄炮制前后的化学成分含量变化，探讨辅料砂仁、陈皮在熟地黄加工过程中的炮制作用。方法 采用HPLC法建立生地黄、砂仁陈皮制熟地黄及缺不同辅料熟地黄炮制品图谱，结合《中药色谱指纹图谱相似度评价系统》（2012版）、SPSS 21.0、SIMCA 14.1软件进行分析，并对7个非糖成分（梓醇、地黄苷D、5-羟甲基糠醛、益母草苷、毛蕊花糖苷、异类叶升麻苷、橙皮苷）和8个糖类成分（D-果糖、葡萄糖、蔗糖、蜜二糖、棉子糖、甘露三糖、水苏糖、毛蕊花糖）进行含量测定。结果 生地黄、砂仁陈皮制熟地黄与缺不同辅料砂仁陈皮制熟地黄炮制品在成分空间上存在差异；含量测定结果表明，生地黄炮制后，单糖含量增加，寡糖、苷类含量总体呈减少趋势，生、熟地黄之间以及佐以砂仁、陈皮都使地黄成分含量存在差别，且砂仁陈皮制熟地黄中D-果糖、葡萄糖、甘露三糖含量相较于砂仁陈皮制熟地黄（缺砂仁、缺陈皮）分别增加了29.24%、57.14%、44.65%。结论 辅料砂仁、陈皮的加入是其化学成分含量变化的重要因素，为阐述砂仁陈皮制熟地黄的炮制机制提供依据。

Objective To analyze the changes in the chemical composition content of Dihuang (Rehmanniae Radix, RR) before and after processing with different auxiliary materials Amomi Fructus (AF) and Citri Reticulatae Pericarpium (CRP), so as to explore the influence of auxiliary materials AF and CRP in the processing of Shudihuang (Rehmanniae Radix Praeparata, RRP). Methods The fingerprints of RR, RRP and RRP with different lack of auxiliary materials were established by HPLC, combined with the "Similarity Evaluation System for Chromatographic Fingerprint of TCM" (2012 version), SPSS 21.0 and SIMCA 14.1 software to analyze the fingerprints. The content of seven non-sugar components (catalpol, rehmannioside D, 5-hydroxymethyl furfural, leonuride, verbascoside, isoacteoside and hesperidin) and eight sugar components (D-fructose, glucose, sucrose, melibiose, raffinose, manninotriose, stachyose and verbascose) were determined. Results There were differences in composition space between RR, AF and CRP on RRP and AF and CRP on RRP with different lack of auxiliary materials, and the content determination results showed that the content of monosaccharide increased in RR after processing, while the content of oligosaccharides and glycosides decreased after processing, the processing and auxiliary materials changed the composition content, the content of D-fructose, glucose and mannotriose in AF and CRP on RRP increased by 29.24%, 57.14%, and 44.65% respectively compared with that of AF and CRP on RRP (without AF or CRP). Conclusion The auxiliary materials AF and CRP affect the chemical composition changes of RR before and after processing. It provides a basis for elucidating the processing mechanism of AF and CRP on RRP.

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国家重点研发计划“中医药现代化研究”重点专项（2018YFC1707200）；国家自然科学基金资助项目（81960714）；福建省高等学校新世纪优秀人才支持计划（闽教科［2017］52号）；漳州卫生职业学院科技创新团队（kjcx-5）