[摘要] 目的 探讨“焦三仙”炮制过程中5-羟甲基糠醛(5-HMF)的变化规律。 方法 分别于不同炮制时间炒制“焦三仙”样品，采用高效液相色谱法(HPLC)检测各样品中5-HMF含量。Agilent C18，色谱柱(250 mm×4.6 mm，5 μm)，乙腈-水(8∶92)为流动相，检测波长为283 nm。 结果 5-HMF在0.2～64.0 μg/mL范围内线性关系良好(r = 0.9997)，平均回收率为99.74%，RSD值为1.37%。其中山楂、麦芽分别炒制8 min和6 min后5-HMF含量急剧升高，六神曲5-HMF含量则无明显变化。 结论 “焦三仙”在炮制过程中发生了美拉德反应，产生了共性成分5-HMF；山楂和麦芽5-HMF含量随炮制时间延长而增加，六神曲变化不明显。

    [关键词] 焦三仙；美拉德反应；5-羟甲基糠醛；高效液相色谱法

    [中图分类号] R284.2 [文献标识码] A [文章编号] 1673-7210(2017)07(a)-0008-05

    [Abstract] Objective To investigate the change rule of 5-hydroxymethyl furfural (5-HMF) in the processing of "Jiao Sanxian". Methods The samples of "Jiao Sanxian" were fired with different processing time and the contents of 5-HMF in each sample were detected by high performance liquid chromatography (HPLC). The HPLC analysis was performed on an Agilent C18 ......