目的:优选小柴胡汤的提取工艺。方法:采用水提取,HPLC法测定黄芩苷的含量,并用中国药典方法测定浸出物的含量,以黄芩苷的含量和浸出物的多少为考察指标,以加水量(8、10、12倍)、煎煮时间(30、40、60 min)、煎煮次数(1、2、3次)为主要影响因素,采用正交试验设计优选小柴胡汤的提取工艺。结果:用L9(34)正交法,筛选出的小柴胡汤的最佳提取工艺为:A1B2C2;通过方差分析确定了煎煮时间和煎煮次数为主要影响因素,对考察指标有显著性差异,加水量无显著性差异。结论:该优选确定的提取工艺合理可行,稳定可靠。 Objective: To optimize the extraction process of Xiao Chai Hu Tang. Methods: The content of baicalin was determined by water extraction and HPLC. The content of baicalin was determined by the method of Chinese Pharmacopoeia. The decocting time (30, 40, 60 min) and decocting times (1, 2, and 3 times) were the main influencing factors. The extraction process of Xiao Chai Hu Tang was optimized by orthogonal design. Results: The optimum extraction process of Xiao Chai Hu Tang by L9 (34) orthogonal method was A1B2C2. The determination of the decocting time and the number of decoctions was the main influencing factor by means of analysis of variance, and there was a significant difference , Add water no significant difference. Conclusion: The optimal extraction process is reasonable and feasible, stable and reliable.