目的 探讨不同种类醋作为炮制辅料，对青皮Citri Reticulatae Pericarpium Viride主要成分及其抗氧化活性的影响，为其优化醋炙工艺和制定中药炮制辅料醋的质量标准提供依据。方法 采用HPLC结合化学模式识别技术，研究20批醋作为炮制辅料对青皮主要成分的影响，采用DPPH和ABTS法测定不同类别醋作为炮制辅料对青皮抗氧化活性的影响。以主成分的贡献率对主成分得分进行加权平均计算综合评分，以正交偏最小二乘-判别分析（orthogonal partial least squares-discrimination analysis，OPLS-DA）筛选出区分不同炮制品的差异性标志物。结果 醋炙青皮HPLC指纹图谱中标定了15个共有峰，指认了芸香柚皮苷、橙皮苷、香蜂草苷、橙皮素、甜橙黄酮、川陈皮素6种黄酮类成分；主成分分析（principal component analysis，PCA）结果表明，采用陈醋炮制的青皮综合得分最高，然后依次为白醋、米醋、香醋；橙皮素、橙皮苷可以作为区分不同炮制品的差异性标志物。体外抗氧化实验显示，采用白醋炮制的青皮清除DPPH能力最强，生品清除ABTS能力最佳。白醋炮制品的综合抗氧化能力（antioxidant potency composite，APC）最高，其次为香醋、米醋、陈醋。结论 醋的种类选择性影响青皮黄酮类成分的溶出与转化，并调控其抗氧化活性。其中陈醋更利于黄酮类成分保留，白醋可显著增强其抗氧化能力，在实际应用中需结合具体用药目的进行选择。

Objective To investigate the effects of different types of vinegar as processing excipients on the main components and antioxidant activity of Qingpi (Citri Reticulatae Pericarpium Viride, CRPV), aiming to provide a basis for optimizing the vinegar stir-frying processing technology and establishing quality standards for vinegar used as a processing excipient in traditional Chinese medicine. Methods The influence of 20 batches of vinegar as processing excipients on the main components of CRPV was studied using HPLC combined with chemical pattern recognition. The antioxidant activity of CRPV processed with different vinegars was determined by DPPH and ABTS assays. A comprehensive score was calculated by weighting averaging of principal component scores based on their contribution rates. Orthogonal partial least squares-discrimination analysis (OPLS-DA) was employed to identify differential markers for distinguishing different vinegar-processed products. Results A total of 15 common peaks were calibrated in the HPLC of vinegar-processed CRPV, and six flavonoids, including narirutin, hesperidin, didymin, hesperetin, sinensetin, and nobiletin, were identified. Principal component analysis (PCA) indicated that CRPV processed with mature vinegar achieved the highest comprehensive score, followed by those processed with white vinegar, rice vinegar, and balsamic vinegar, respectively. Hesperetin and hesperidin can serve as differential markers to distinguish the different vinegar-processed CRPV products. In vitro antioxidant assays showed that CRPV processed with white vinegar exhibited the strongest DPPH radical scavenging ability, while raw CRPV possessed the optimal ABTS radical scavenging capacity. The antioxidant potency composite (APC) index was highest for the white vinegar-processed product ranked the highest, followed by those processed with aromatic vinegar, rice vinegar, and aged vinegar. Conclusions The type of vinegar excert selective effects on the dissolution and transformation of flavonoid components in CRPV and modulate its antioxidant activity. Mature vinegar is more conducive to the retention of flavonoid components, while white vinegar can significantly enhance its antioxidant capacity. In practical applications, the selection should be tailored according to specific therapeutic objectives.

R283.6

国家重点研发计划项目—中医药现代化专项（2023YFC3504102）；国家药品监管科学体系建设重点项目（RS2024Z006）；山东省中医药科技项目（MR20241736）；药品监管科学全国重点实验室课题（2025SKLDRS0338）；2025年全国老药工传承工作室建设项目（国中医药人教函〔2025〕181号）；2024山东中医药大学药苑育研（YYCXJJ-202416）