目的:研究清半夏及其炮制辅料对甘草中甘草酸含量的影响。方法:以甘草酸为对照品,用HPLC法分析甘草煎液以及甘草与清半夏、明矾配伍水煎液中甘草酸的含量。结果:配伍后各种水煎液中甘草酸含量均明显低于甘草单独水煎液,其含量随着清半夏或明矾的比例增加而呈下降趋势。结论:清半夏及其炮制辅料明矾均能降低甘草中甘草酸的煎出,尤以明矾影响最为明显。 Objective: To study the effect of Pinellia sinensis and its processing accessories on the content of glycyrrhizic acid in licorice. Methods: Glycyrrhizic acid was used as the reference substance, and the content of glycyrrhizic acid in decoction of licorice decoction and decoction of Radix Glycyrrhizae and Radix Pinelliae and Radix Astragali was analyzed by HPLC. Results: The content of glycyrrhizic acid in various decoctions after compatibility was significantly lower than that of decoction of licorice alone. The content of glycyrrhizic acid decreased with the increase of the ratio of Pinellia ternate or alum. Conclusion: Qingtanxia and its processed alum can reduce the decoction of glycyrrhizic acid in licorice, especially the alum.