用HPLC法分析了芫花各种炮制品中芫花素的含量变化。结果表明:芫花经不同方法炮制后芫花素的含量均有所降低,以醋炙降低最少。并对各大区芫花饮片的芫花素含量进行了定量分析,为制订芫花饮片的质量标准提供了实验依据。 HPLC analysis was used to analyze the changes in the content of clerodin in various processed products of Flos Sophorae. The results showed that the content of anthraquinone was reduced after different methods were used to decorate the flowers, and the reduction of vinegar was the least. Quantitative analysis was performed on the content of alfalfa in the decoction pieces of each area, which provided experimental basis for formulating the quality standard of decoction pieces.