鲜竹沥为禾本科植物粉绿竹、净竹及同属数种植物得鲜杆经加热后自然沥出的液体，被誉为“痰家圣剂”，在汉代《神农本草经》就有记载。鲜竹沥有清热化痰的功效，其相关药品在新型冠状病毒肺炎期间为保护人民健康做出了重大贡献。已有报道表明，鲜竹沥中含有酚酸类、氨基酸类、糖类、醇类、酮类、黄酮类等成分。现代药理学表明鲜竹沥可有效保护支气管黏膜完整，并减少炎性细胞浸润。通过对鲜竹沥标准沿革、化学成分和功效等研究进行归纳总结，从化学成分的特有性、可测性及其质量标准稳定性、传递性、中医药理论关联性、药效关联性等方面对其质量标志物（quality marker，Q-Marker）进行预测，初步预测愈创木酚、紫丁香醇、香草酸、二氢丁香酚等可作为鲜竹沥的Q-Marker，为鲜竹沥质量标准的完善提供思路。

Xianzhuli (fresh bamboo juice) is the liquid naturally leached from Phyllostachys glauca, Phyllostachys nuda and several related bamboo varieties through the process of heating. It has been revered as a “phlegm holy medicine” since its mention was recorded in the Han Dynasty’s Shennong’s Classic of Materia Medica. The Fresh bamboo juice possesses the capability of clearing heat and resolving phlegm, and its pharmaceutical derivatives have proven instrumental in protecting public health against the coronavirus disease 2019. Researches indicate that fresh bamboo juice comprises various constituents such as phenolic acids, amino acids, sugars, alcohols, ketones, flavonoids. Modern pharmacology also substantiates its effectiveness in preserving the integrity of the bronchial mucosa and curbing the infiltration of inflammatory cells. By summarizing the researches on the standard history, chemical composition and efficacy of fresh bamboo juice, the quality marker (Q-Marker) of fresh bamboo juice was predicted from the aspects of the uniqueness and measurability of chemical components, stability of quality standard, transmission, theoretical relevance of traditional Chinese medicine and pharmacodynamic relevance, etc. It was preliminarily predicted that guaiacol, syringol, vanillic acid and dihydroeugenol could be used as Q-markers for fresh bamboo juice, which provided ideas for improving the quality standard of fresh bamboo juice.