目的 分析不同贮藏方式、炮制方法、温度、pH值和酶对梓醇量的影响。方法 采用HPLC法测定鲜地黄不同炮制品及不同贮藏条件下梓醇量的变化，并在不同温度、pH值及酶的条件下，放置一定时间后测定梓醇量。结果 鲜地黄中梓醇量明显高于其炮制品，抽真空冷冻下梓醇量几乎不变，而梓醇受pH影响较大，强酸或强碱条件下均不稳定，并随着温度升高而加剧这种变化，同时易受β-葡萄糖苷酶的影响。结论 梓醇对热稳定，对酸、碱及β-葡萄糖苷酶不稳定。

Objective To study the effect of different storage methods, processing methods, temperatures, pH values, and enzymes on the content of catalpol in Rehmannia glutinosa. Methods To investigate the content change of catalpol in different processed R. glutinosa under the different storage conditions by HPLC. And the content of catalpol was determined after being stored under different temperatures, pH values, and enzymes. Results The content of catalpol in fresh R. glutinosa was significantly higher than that in the processed ones. The content of catalpol in frozen under vacuum was almost unchanged. The content of catalpol was obviously influenced by pH value, especially in strong acid and alkali, and the change was enhanced at higher temperature. Meanwhile, the content of catalpol was easily influenced by β-glucosidenzyme. Conclusion Catalpol is stable to high temperature, while unstable to acid, alkali or β-glucosidenzyme.