用ＨＰＬＣ法分析了芫花素模拟醋炙前后的变化。结果表明：模拟醋炙前后，芫花素质和量均无明显变化，说明醋酸并非醋炙引起芫花中芫花素含量下降的主要因素 The changes of glycosides before and after the simulation of vinegar mash were analyzed by HPLC. The results showed that there was no significant change in the quality and quantity of thistle flower before and after the simulation of vinegar vinegar, indicating that acetic acid is not the main factor in the decrease of geranin content in pod flower caused by vinegar vinegar.