目的 基于物质基础的差异及其与炮制工艺的相关性探讨大黄Rhei Radix et Rhizoma古（九蒸九晒）、今（药典法）炮制方法的合理性。方法 采用HPLC法对古、今方法炮制的大黄饮片整体化学轮廓特征进行表征，并对大黄酚-8-O-β-D-葡萄糖苷、大黄酚、没食子酸等15个主要药效成分进行含量测定，结合化学计量学对古、今方法炮制的大黄饮片中苷类、苷元类、鞣质类成分的含量及量比关系进行分析，对大黄不同饮片中主要成分进行正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）与系统聚类分析（hierarchical cluster analysis，HCA），以变量重要性投影（variable importance projection，VIP）值＞1，筛选出具有统计学意义的差异标志物。结果 大黄经古、今2种方法炮制而成的饮片，化学组成较为相似，均含有大黄酚-8-O-β-D-葡萄糖苷、大黄酚、没食子酸等14种化学成分，但上述成分的含量和比例具有显著差异。OPLS-DA结果显示，古、今2种方法炮制的大黄饮片分布在不同的象限，HCA结果显示，大黄不同饮片可各自聚类。以VIP值＞1共筛选得到没食子酸、白藜芦醇-4′-O-β-D-(6″-没食子酰基)-葡萄糖苷、大黄酸-8-O-β-D-葡萄糖苷、儿茶素、芦荟大黄素-8-O-β-D-葡萄糖苷、大黄素，可以作为区分古、今方法炮制饮片的标志物。结论 通过对古、今2种方法炮制后大黄化学成分组成及其量比关系差异的分析，揭示了炮制方法对大黄饮片质量属性内涵形成的影响，明确了九蒸九晒大黄与药典法熟大黄的物质基础，为进一步结合药效学研究全面了解二者的差异奠定了基础。

Objective To discuss the rationality of the ancient (nine-time repeating steaming and sun-drying) and modern (pharmacopoeia method) processing methods of Dahuang (Rhei Radix et Rhizoma, RRR) based on the perspective of the differences in the material basis and its correlation with the processing technology. Methods HPLC was used to characterize the overall chemical profile characteristics of RRR decoction pieces, and to determine the content of 15 main active components including chrysophanol-8-O-β-D-glucoside, chrysophanol and gallic acid. combined with chemometrics of ancient and modern methods of RRR decoction pieces, glycoside, tannin composition content and quantity ratio of analysis, the main components of different RRR decoction pieces to orthogonal partial least squares-discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA), with variable weight importance projection (VIP) value > 1, selected statistically significant differential markers. Results The chemical composition of the ancient and modern methods is similar, containing 14 chemical components such as chrysophanol-8-O-β-D-glucoside, chrysophanol and gallic acid, but the content and proportion of the above components are significantly different. The OPLS-DA results showed that the RRR decoction pieces prepared by both ancient and modern methods were distributed in different quadrants, and the HCA results showed that different rhubarb slices could be clustered separately. The content and proportion of various components of the ancient and modern methods are significantly different. The gallic acid, resveratrol-4′-O-β-D-(6″-galloyl)-glucopyranoside, rhein-8-O-β-D-glucoside, catechin, aloe emodin-8-O-β-D-glucoside, and emodin can be used as markers to distinguish ancient and modern methods. Conclusion Through the ancient and modern two methods after RRR chemical composition and quantity ratio difference analysis, the effect of the processing method on the formation of the quality attributes of RRR decoction pieces was revealed, and the material bases of the nine-time repeating steaming and sun-drying RRR and pharmacopoeia method ripe RRR were clarified, laying the foundation for further combining the pharmacodynamic studies to comprehensively understand the differences between the two.

R283.6

中国中医科学院科技创新工程项目（CI2021A04205）；中央级公益性科研院所基本科研业务费专项资金资助项目（ZXKT23007）；中央级公益性科研院所基本科研业务费专项资金资助项目（ZYJGKX202422）