中文摘要：

目的：考察款冬花蜜炙前后的化学成分变化,为研究其药理作用机制提供依据。方法：采用超高效液相色谱-飞行时间质谱联用（UPLC-Q-TOF/MS）技术进行分析鉴定,并运用Marker Lynx 4.1软件,通过主成分分析法和正交偏最小二乘判别法分析蜜炙前后款冬花化学成分的含量变化。结果：款冬花蜜炙后,其蔗糖、葡萄糖、芦丁、反式阿魏酸、棕榈酸、款冬酮的含量升高,绿原酸、芹菜素、亚麻酸、亚油酸的含量降低,肝毒吡咯里西啶生物碱成分（克氏千里光碱）含量下降。款冬花蜜炙前后指纹图谱的差异结果显示,蔗糖、芦丁、绿原酸可作为区分款冬花生品与炮制品的指标性成分。结论：款冬花蜜炙前后成分差异显著,其成分的化学变化是蜜炙后增效减毒的物质基础。

英文摘要：

OBJECTIVE： To investigate the variation of chemical composition of Tussilago farfara before and after flied with honey, and to provide reference for analyzing pharmacological action of T. farfara before and after fried with honey. METHODS ： Ultra-performance liquid chromatography （UPLC） coupled with quadrupole time of flight mass spectrometry （Q-TOF/MS） was ad- opted to analyze and identify chemical composition. By using MarkerLynx 4.1 software, principal component analysis （PCA） and orthogonal partial least squared discriminam analysis （OPLS-DA） were used to distinguish the contents variation of chemical com- position before and after fried with honey. RESULTS ： After fried with honey, the contents of sucrose, glucose, rutin, isoferulic ac- id, palmitic acid and tussilagone were increased, and the contents of chlorogenic acid, apigenin, linolenic acid and linoleic acid were decreased. Meanwhile, the content of senkirkin, which was hepatotoxic pyrrolizidine alkaloids, also became less. The differ- ence of fingerprints for T. farfara before and after fried with honey indicated that sucrose, rutin and chlorogenic acid could be re- garded as indicator component for identifying crude drug and processed product. CONCLUSIONS： There are great differences in chemical composition of T. farfara before and after fried with honey, and the variation of chemical composition lays material foun- dation for the change of drug property after fried with honey.