中文摘要：

目的 以肉苁蓉为研究对象，阐述其经酒炙前后的物质基础差异，探讨酒制肉苁蓉增强温肾助阳功效，避免滑肠致泻副作用的科学内涵。方法 采用超高效液相色谱-飞行时间质谱联用技术（UPLC-Q-TOF/MS）分析了肉苁蓉酒炙前后成分变化，并运用主成分分析法和正交偏最小二乘判别法分析酒炙前后肉苁蓉化学成分量的变化。结果 研究首次揭示肉苁蓉酒炙增效的物质基础，松果菊苷、毛蕊花糖苷、β-谷甾醇、胡萝卜苷、蔗糖、次黄嘌呤核苷的量升高，其中以苯乙醇苷类化合物松果菊苷、毛蕊花糖苷最显著；而8-表马钱酸、丁二酸、京尼平苷的量呈下降趋势。松果菊苷、毛蕊花糖苷、8-表马钱酸、丁二酸可作为区分生品与炮制品的指标性成分。结论 对阐明肉苁蓉酒炙的炮制原理阐明具有重要意义，同时也为阐明酒炙肉苁蓉增效减毒机制提供了重要科学依据。

英文摘要：

Objective Cistanche Herba was studied to explain the differences of the material basis before and after wine-fried processing, and to approach the scientific connotation for wine-fried Cistanches Herba with the functions of warming and tonifying kidney-Yang and avoiding side effects of slippery bowel diarrhea. Methods The chemical analysis of crude and processed Cistanche Herba was performed by ultra-performance liquid chromatography method （UPLC） coupled with quadrupole time of flight mass spectrometry （Q-TOF/MS）. The principal component analysis （PCA） and orthogonal partial least squared discriminant analysis （OPLS-DA） were used to distinguish the content variation between crude and processed Cistanche Herba. Results The material basis for increased efficacy of wine-fried Cistanche Herba was studied for the first time. The contents of echinacoside, acteoside, β-sitosterol, daucosterol, sucrose, and inosine increased. Especially, the contents of echinacoside and acteoside increased significantly. The contents of 8-epiloganic acid, succinic acid, and geniposide decreased in the wine-fried Cistanche Herba. The most obvious chemical markers, such as echinacoside, acteoside, cistanoside A, and geniposide, could be used as index components to distinguish the crude and processed Cistanche Herba. Conclusion The study is important for the processing principle of the processed Cistanche Herba and provides an important scientific basis for clarifying the effective material basis and avoiding the side effects of the wine-fried Cistanche Herba.