目的 建立炒牛蒡子配方顆粒的HPLC指紋圖譜分析方法。方法 采用高效液相色譜法，以Hanbon Hedera C18（250 mm×4.6 mm，5 μm）為色譜柱；以乙腈–0.05%磷酸溶液為流動相梯度洗脫；檢測波長292 nm；體積流量1.0 mL/min；柱溫30 ℃。結(jié)果 炒牛蒡子配方顆粒指紋圖譜共有18個共有峰，方法學考察結(jié)果良好，各批炒牛蒡子配方顆粒樣品指紋圖譜與對照指紋圖譜相似度均在0.90以上。結(jié)論 采用HPLC指紋圖譜可實現(xiàn)全面和整體的評價，為有效提高炒牛蒡子配方顆粒的質(zhì)量控制提供參考。

Objective To establish a method of fingerprint analysis on stir-fried Arctii Fructus Formula Granule by HPLC. Methods The fingerprints were obtained by HPLC with Hanbon Hedera C18 column (250 mm×4.6 mm, 5 μm) by gradient elution. The solvent system composed of acetonitrile-0.05% phosphoric solution. The detective wavelength was set at 292 nm, the flow rate was 1.0 mL/min, and the column temperature was maintained at 30 ℃. Results The HPLC specific chromatogram of stir-fried Arctii Fructus Formula Granule showed 18 common peaks. The methodological results were good. The similarities of ten batches of samples were above 0.90. Conclusion The HPLC fingerprints could realize the comprehensive and overall evaluation on the formulas which could supply the references for improving the quality control of stir-fried Arctii Fructus Formula Granule.