【摘要】目的：对虎杖的酒制工艺进行条件考察，获得最佳炮制工艺。方法：采用单因素考察方法确定虎杖药材焖润时间，采用正交实验设计，以大黄素含量为评价指标，采用HPLC进行含量测定，考察加酒量、烘制时间、烘制温度等3 个因素对虎杖酒制工艺的影响。结果：最佳提取工艺为药材焖润时间80min、加酒量15ml/100g饮片、烘制时间30min、烘制温度60℃。结论：加酒量对虎杖酒制提取工艺影响最大。

    【关键词】虎杖；大黄素；正交实验；HPLC

    【中图分类号】R283.3 【文献标志码】A 【文章编号】1007-8517(2016)07-0017-02

    Abstract：Objective To establish a method for determining the emodin in Rhizoma Polygoni Cuspidati from sample baked with yellow rice wine by HPLC.Methods Single factor test was used to evaluate soaking time.Orthogonal test was used to evaluate the influence of the 3 factors ......