中文摘要：

目的：研究黄芪炮制前后化学成分的变化,为优选黄芪的炮制工艺及阐明炮制机制提供科学依据。方法：主要采用高效液相色谱-紫外光谱（HPLC-UV）法研究黄芪炮制前后特征图谱的变化,辅以薄层色谱（TLC）法对比炮制前后黄芪中皂苷类、糖类成分的变化,并采用HPLC-蒸发光散射检测器（ELSD）法对比黄芪甲苷的含量变化。结果：建立了黄芪的HPLC-UV特征图谱,并从中确定了9个特征峰;黄芪清炒或蜜炙后,未发现明显的化学成分消失或增加现象,但大部分的小分子有机物含量下降,清炒下降的更多。结论：黄芪中大部分小分子有机物会被炮制时的高温破坏而致含量下降。蜜炙对黄芪中化学成分有保护作用,能够减轻炒制时高温对小分子有机物的破坏程度。

英文摘要：

OBJECTIVE：To study the variation of chemical constituent in Astragalus membranaceus before and after processing,and to provide scientific foundation for selecting the processing technology for elucidating the processing mechanism.METHODS：HPLC-UV was used to study the variation of characteristic chromatogram before and after processing,assisted by TLC to compare the variation of saponins and carbonhydrates before and after processing.HPLC-ELSD was used to compare the change of content of astragaloside Ⅳ.RESULTS：The characteristic chromatogram of HPLC-UV of A.membranaceus was established and 9 characteristic peaks were definite.After A.membranaceus was stir-baked simply or fired with honey,no evidence of appearance or disappearance of the chemical constituents was found,but the content of most substances with small molecular decreased and that of simply stir-baked substances decreased more.CONCLUSION：Most small molecular organic substances of A.membranaceus can be destroyed,and then the content decrease.The process of fried with honey can has protective effect on the chemical constituents and reduce the destroy degree of high temperature to small molecular organic substances.