目的 建立生柴胡、醋柴胡和酒柴胡中柴胡皂苷 a 、 b₂ 、 b₁ 、 d 的 HPLC 含量测定方法，并比较炮制前后 4 种柴胡皂苷的含量的变化。 方法 采用 Hypersil C₁₈ 色谱柱（ 4.6 mm×250 mm ， 5 μm ）；流动相：乙腈 - 水，梯度洗脱（ 0 ～ 50 min ： 30∶70 → 50∶50 ）；流速： 1.0 mL·min^-1 ；柱温： 30 ℃ ；检测波长： 210 和 254 nm 。 结果 柴胡经不同的方法炮制后， 4 种柴胡皂苷的含量有不同程度的变化。 结论 本方法简便、可靠、重现性好，可用于柴胡及其炮制品中柴胡皂苷 a 、 b₂ 、 b₁ 、 d 的含量测定，并为全面控制其质量提供参考，为深入探讨柴胡炮制的意义，提供一定的实验依据。

OBJECTIVE To compare the changes of four saikosaponins in Radix Bupleuri before and after processing by HPLC. METHODS HPLC method was employed to determine the contents of the four saikosaponins. The HPLC method was performed on a Hypersil C18 column (4.6 mm×250 mm, 5 μm) with gradient elution of acetonitrile-water ( 0-50 min：30∶70→50∶50). The flow rate was 1.0 mL·min-1, the column temperature was set at 30 ℃, and the detective wavelengthes were 210 and 254 nm. RESULTS The contents of Saikosaponin a, b2, b1 and d in raw Radix Bupleuri changed after being processed by different method. CONCLUSION The HPLC method is simple, reliable and repeatable, can be used for the quality control of Radix Bupleuri and its processed products. The results have provided a scientific basis for further research on processing theory of Radix Bupleuri.