比较续断生品、酒品各项质控指标及化学成分的差异。按照《中国药典》2015年版标准,测定续断生品、酒品的水分、总灰分、酸不溶性灰分、水溶性浸出物,并建立UPLC-Q-TOF/MS方法比较续断不同炮制品主要化学成分的差异,考察方法的线性、精密度、稳定性、重复性及加样回收率。续断生品和酒品的水分、总灰分、酸不溶性灰分、水溶性浸出物测定结果均符合《中国药典》2015年版的要求,并运用高分辨质谱鉴定了20个主要差异化学成分。续断经酒炙后续断皂苷VI及其乙酰化类似物含量显著上升,而酚酸类成分中的二咖啡酰奎宁酸的含量显著降低,咖啡酸含量显著升高,可能发生了相互转化,上述化学成分的差异可能是2种炮制品临床功效不同的主要原因。 More severed raw and processed products, quality control indicators and chemical composition of the differences. According to the Chinese Pharmacopoeia 2015 edition standard, the determination of water, total ash, acid-insoluble ash, water-soluble extract of the cut off raw and wine, and determination of the main chemical of UPLC-Q-TOF / Differences in composition, study methods of linearity, precision, stability, repeatability and sample recovery. The results of the determination of water, total ash, acid-insoluble ash and water-soluble extract of cut off raw materials and wine all met the requirements of the Chinese Pharmacopoeia 2015 edition, and identified 20 main chemical components by high-resolution mass spectrometry. The contents of Diclazoside VI and its acetylated analogues increased significantly after continued wineburn, while the content of dicaffeoylquinic acid in phenolic acids decreased significantly, the content of caffeic acid increased significantly, The difference in chemical composition may be the main reason for the difference in clinical efficacy between the two processed products.