目的 比较肉苁蓉Cistanches Herba酒炖前后化学成分及药效的变化，阐明其酒炖的炮制原理。方法 运用液质联用技术鉴别肉苁蓉酒炖前后的化学成分种类，结合多元统计分析寻找酒炖前后的差异成分，并通过肾阳虚大鼠模型评价肉苁蓉与酒肉苁蓉的药效差异。结果 从肉苁蓉样品中共鉴定出45个化学成分；肉苁蓉生品与酒炖品的主要差异性化合物为松果菊苷、毛蕊花糖苷、异毛蕊花糖苷和管花苷B；酒肉苁蓉提取物对肾阳虚大鼠模型的改善效果优于生肉苁蓉。结论 肉苁蓉经过酒炖后成分发生变化，对大鼠肾阳虚症状缓解作用增强，推测差异成分为肉苁蓉炮制后补肾助阳作用增强的有效成分。

Objective To compare the changes in chemical composition and medicinal efficacy of Roucongrong (Cistanches Herba) before and after processing, so as to clarify the principle of stewing with wine. Methods LC-MS was applied to identify the chemical composition types before and after concoction of Cistanches Herba, combined with multivariate statistical analysis to find the disparity in components before and after stewing with wine. The efficacy difference was proved by the rat model of hydrogenated cortisone kidney yang deficiency. Results A total of 45 chemical components were identified from Cistanches Herba samples; The compounds contributed to the differences between Cistanches Herba and wine-stewed Cistanches Herba are echinacoside, verbascoside, isoacteoside and tubuloside B; The total phenylethanoid glycosides extract from Cistanches Herba has a better effect on the improvement of rat model with kidney yang deficiency than wine-stewed Cistanches Herba. Conclusion The composition of Cistanche is changed after being stewed with wine, and the effect on kidney yang deficiency has been enhanced. The ingredients of transformation from Cistanches Herba to wine-stewed Cistanches Herba may be active ingredients that reinforce the kidney and support yang.

R284.1

国家重点研发计划中医药现代化研究重点专项（2019YFC1711500）；全国中药饮片炮制规范科研任务项目（YP-PZ-2014）；中央高校基本科研业务费（2023-JYB-KYPT-17）