中文摘要：

目的比较研究栀子炒炭前后3个环烯醚萜苷类成分的含量变化。方法以高效液相色谱法2个检测波长同时测定栀子饮片中3个主要环烯醚萜苷类成分（G-1，G-2，G-3），Agilent TC—C18（2）柱，流动相：乙腈-0．5％甲酸水（18：82）；检测波长：238，312nm；流速：1．0mL·min^-1；柱温：35℃。结果3个成分在测定范围内线性关系较好（r〉0．9992），G-1，G-2，G-3平均回收率分别为101．93％，102．44％，100．23％。栀子炒炭后，3个环烯醚萜苷类成分的含量及总量均明显降低。结论炒炭对3个成分的影响不尽一致，初步揭示了栀子炒炭过程中3个成分的变化规律。

英文摘要：

OBJECTIVE To compare the contents of three iridoid glycosides between Gardenia jasminoides and charred Gardenia jasminoides. METHODS The contents of three iridoid glycosides （ G1, G2, G3） were determined simuhaneously by HPLC on Agilent C18 （2） column at 35 ℃ with acetonitrile-0. 5% formic acid （ 18： 82） as the mobile phase. The detection wavelength was set at 238 and 312 nm, and the flow rate was 1.0 mL · min^-1. RESULTS The linear regression coefficients of the three components were greater than 0. 999 2, and the average recoveries were 101.93%, 102.44% and 100. 23%, respectively. The contents and the total content of the three iridoid glycosides in Gardenia jasminoides all significantly decreased after being charred. CONCLUSION The charring process has inconsistent effect on the three components, This study preliminarily reveals the change rule of Gardenia jasminoides during the charring process.