目的:研究大黄提取后浓缩干燥过程中各活性成分的稳定性。方法:以大黄提取液中各活性成分为研究对象,在浓缩干燥过程中不同时间点取样,HPLC分别对其测定,检测相对含量变化趋势。结果:在70℃受热过程中,各活性成分相对含量在浓缩1 h后降解程度较大,浓缩2 h与1 h后相比减少不明显,浓缩3 h后含量则显著降低;70℃减压干燥过程中,各活性成分含量在干燥2 h后降解程度较大,干燥3 h与干燥2 h相比变化不大,总趋势相对较稳定,干燥过程对各活性成分含量影响较小。番泻苷D受热易分解。结论:大黄提取液在70℃减压浓缩干燥过程中,浓缩时间宜控制在2 h之内,各成分在干燥3 h过程内稳定。 Objective: To study the stability of the active ingredients in the process of concentration and drying after rhubarb extraction. Methods: The active components of rhubarb extract were used as the research object. Samples were taken at different time points in the process of concentration and drying, and the relative content of them was measured respectively by HPLC. Results: The relative content of each active ingredient was greatly degraded at 1 h after being concentrated at 70 ℃. The concentration of active ingredient decreased significantly after 2 h of concentration but not after 1 h of concentration. Drying process, the content of each active ingredient 2h after drying a larger degree of degradation, 3h drying and drying 2h compared to little change, the overall trend is relatively stable, the drying process on the content of each active ingredient less affected. Sennoside D is easily decomposed by heat. CONCLUSION: When the rhubarb extract is concentrated and dried under reduced pressure at 70 ℃, the concentration time should be controlled within 2 h, and the components should be stable within 3 h of drying.