中文摘要：

目的：建立地黄饮子的UPLC-MS指纹图谱，为科学客观地评价其质量提供可靠的方法。方法：采用UPLC-MS联用技术对自制10批地黄饮子样品进行成分分析，建立其指纹图谱，确定共有色谱峰并对其进行归属认定。结果：10批自制地黄饮子UPLC-MS指纹图谱中共标定了30个共有色谱峰，通过与对照品的保留时间及一级质谱信息的比对，确定2号、5号、14号、15号、17号、26号和27号峰分别为马钱苷、松果菊苷、乌头碱、新乌头碱、五味子醇甲、五味子乙素和茯苓酸。结论：地黄饮子的指纹图谱特征性及专属性强，可结合含量测定用于全面控制地黄饮子的质量。

英文摘要：

This study was aimed to develop a method for establishing UPLC-MS fingerprints of Di-Huang-Yin-Zi Decoction （DHYZD） and elucidating main components in DHYZD. Components of ten batches of self-made DHYZD were analyzed. And the chromatographic fingerprints were established by UPLC-MS. Common peaks of the fingerprint were classified. The results showed that there were 30 main characteristic components. The UPLC-MS fingerprint of ten batches of self-made DHYZD was established preliminarily. It was concluded that this method was reliable and accu- rate. This method can be used for quality control of DHYZD with favourable reproducibility.