以火麻仁饮片中的甘油三亚油酸酯为指标性成分，比较不同炮制方法对甘油三亚油酸酯含量的影响。采用清炒法、微波法、烘法对三个不同产地的火麻仁饮片进行炮制，采用HPLC法测定不同炮制品及生品中甘油三亚油酸酯的含量。结果表明：火麻仁经过炮制后甘油三亚油酸酯的含量均有不同程度的升高，其中清炒法和微波法提升幅度较大，烘法次之。炮制可以提高火麻仁中甘油三亚油酸酯的含量，且以清炒法和微波法为佳。%The influence of the different processing methods on the contents of trilinolein in the seed of Cannabis Sativa was compared. Stir-fired method, microwave method and bake method were used to process the seed of Cannabis Sativa from three different regions, and then an HPLC method was conducted to determine the contents of trilinolein in the seed of Cannabis Sativa prepared by three different processing methods. Results showed that the contents of trilinolein in the processed seed of Cannabis Sativa were all higher than the raw materials. Among all the three processing method, stir-fired and microwave was the best, and bake was the second one. Conclusion: The content of trilinolein in the seed of Cannabis Sativa would increase by processing. Among all the three processing method, stir-fired and microwave was better.
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