目的：建立HPLC方法来探究不同干燥和炮制方法对天麻品质的影响。方法：分别对鲜天麻进行晒干、减压干燥、冷冻干燥、热风干燥等四种干燥处理和微波炮制、煮制、蒸制、酒制、姜制、蜜制等六种炮制处理，采用HPLC测定天麻素、对羟基苯甲醇、巴利森苷A、巴利森苷B、巴利森苷C、巴利森苷E等6种化学成分含量，采用苯酚-硫酸法测定多糖含量。结果：方法学考察表明，6种化学成分在各自线性范围内有良好的线性关系（r＞0. 9990），平均回收率在 99. 2%~100.6% 之间（RSD 0. 2%~1.7%）；不同干燥方法与炮制方法处理后的天麻样品在6种化学成分和多糖含量方面差异明显，减压干燥法处理的天麻样品在6种化学成分和多糖含量方面优于其他干燥方法，微波炮制法处理的天麻样品在6种化学成分和多糖含量方面优于其他炮制方法。结论：该HPLC方法准确、灵敏、高效，可用于天麻中6种化学成分的含量测定；不同的干燥和炮制方法对天麻中6种化学成分和多糖的含量影响较大。
Objective: To develop an HPLC method for exploring the effects of different drying and processing methods on the quality of Gastrodiae Rhizoma. Methods: Gastrodiae Rhizoma were dried by sun drying, reduced pressure drying, freeze drying and hot air drying, and processed by Microwaving, cooking, steaming, wine making, ginger and honey, respectively. HPLC method was used to determine the contents of gastrodin, p-hydroxybenzyl alcohol, ballysenside A, ballysenside B, ballysonin C and ballyson G. The content of the polysaccharide was determined by a phenol-sulfuric acid method. Results: The six compounds were linear in the range of the test concentrations (r＞0.9990), and the average recovery of the method was between 99.2% and 100.6%, RSD<3.0%. There were significant differences in the content of six chemical components and polysaccharides between the Gastrodiae Rhizoma samples executed by different drying and processing methods. The samples of reduced pressure drying were superior to other drying samples. The samples of microwave processing were superior to other processing samples. Conclusion: The HPLC method is accurate and efficient for the determination of six components in Gastrodiae Rhizoma. Different drying and processing methods have a great influence on the content of six chemical components and polysaccharides in Gastrodiae Rhizoma.