目的:比较苍术麸炒前后专属性HPLC特征图谱,明确特征性图谱差异性,为苍术生品和麸炒品提供专属性质量评价指标。方法:取10批生苍术和对应麸炒苍术饮片的正己烷提取物进行HPLC分析,流动相色谱乙腈-水梯度洗脱,流速1.0 m L·min~(-1),检测波长254 nm。以苍术素色谱峰为参照峰,构建了10批苍术生品和麸炒品的HPLC指纹图谱的共有模式。结果:苍术生品和麸炒品HPLC中有26个共有峰,各共有峰相对保留时间基本相同,RSD均<0.5%;但相对峰面积有明显差异:第47.36 min和第46.35 min色谱峰的峰面积比值在生品中>1,但在麸炒品中却<1;第51.70 min和第49.25 min色谱峰的峰面积比值在生品中<1,但在麸炒品中却>1。结论:苍术生品和麸品的色谱特征峰差异明显、结果稳定、专属性强,可作为生苍术和麸炒苍术饮片的定性鉴别特征之一。 OBJECTIVE: To compare the HPLC profiles before and after herb bran extraction, to clarify the differences of the characteristic maps and to provide specific quality evaluation indexes for the herb products and fried bran products. Methods: Ten batches of crude extracts of Atractylodes japonica and Radix Atractylodispensis Preparata were collected and analyzed by HPLC. The mobile phase was eluted with a gradient of acetonitrile and water at a flow rate of 1.0 mL · L -1 and the detection wavelength was 254 nm. The common mode of HPLC fingerprinting of 10 batches of Codonopsis officinalis L. and bran fried batter was established by taking the peak of atractylosin as the reference peak. Results: There were 26 common peaks in the herb and fried wheat bran products, and the relative retention times were the same with RSDs <0.5%. However, the relative peak areas were significantly different. The peaks at 47.36 min and 46.35 min The peak area ratio was> 1 in the raw product, but <1 in the branded product; the peak area ratio of the 51.70 min to 49.25 min peak was <1 in the raw product but> 1 in the bran product. CONCLUSION: The chromatographic peaks of crude and bran products of Atractylodes macrocephala were significantly different, with stable results and strong specificity. It could be used as one of the qualitative identification features of the herb tablets.