Objective:To explore the changes in the content of relevant indicators and components dur-ing the processing of Polygoni Multiflori Radix.Methods:Using the academic method of'Jingbang'to prepare Polygoni Multiflori Radix,with black bean yellow wine as the excipient,the operation process was nine times steaming and nine times sun-drying.HPLC method was used to determine and compare the contents of emodin,emodin methyl ether,stilbene glycoside,and gallic acid in different processed products.Results:With the increase of processed times,the contents of emodin and parietin first de-creased,and then increased,and then decreased again.the content of stilbene glycoside decreased by 6.9 times,and the decrease was significant.the content of gallic acid showed an ascending trend.Con-clusion:The content changes of various components in Polygoni Multiflori Radix processed by'Jing-bang'black bean yellow wine method have certain rules,which has guiding significance for the tradi-tional processing technology of Polygoni Multiflori Radix.
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