中文摘要：

利用微乳液毛细管电动色谱法测定不同雷公藤炮制品中雷公藤甲素的含量．在含1％（w／v）十二烷基硫酸钠（SDS），30／；（v／v）正丁醇，1％（v／v）乙酸乙酯和96％（v／v）5mmol／L硼砂-10mmol／L磷酸二氢钠溶液（pH8．5）的微乳体系下，雷公藤炮制品中的雷公藤甲素在10min内得到良好的分离与检测．不同雷公藤炮制品中雷公藤甲素含量的测定结果：其中生品中的含量最高，为2．0085g／g，其余炮制品雷公藤甲素的含量分别为清炒品1．7166g／g，酒炙品1．5412g／g，水煮品1．7584g／g．

英文摘要：

In the study, triptolide was determined in different processed products of Tripterygium wilfordii by microemulsion electrokinetic chromatography. The microemulsion was composed of 1% （w/v） sodium dodecyl sulfate （SDS）, 3% （v/v） n-butanol, 1% （v/v） ethyl acetate and 96% （v/v） 5 mmol/L borax-10 mmol/L phosphate-sodium at pH 8.5. In the microemulsion system, triptolide in tripterygium processed products achieved a good separation and determination within 10 min. This method was used to determinate content of triptolide in different tripterygium processed products, the result showed, crude slices was higher than others. The content of triptolide in crude slices was 2. 008 5 g/g, clear fried slices 1. 716 6 g/g, wine fried slices 1. 541 2 g/g, water boiled slices 1. 758 4 g/g.