Abstract: Simultaneous determination of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb by HPLC. The column was Agilent Zorbax SB-C18（5 μm×4.6 mm×250 mm）, the mobile phase was acetonitrile-0.1% phosphoric acid aqueous solution, gradient elution, flow rate was 1 mL/min, detection wavelength was 280 nm and 254 nm, column temperature was 30 ℃. The results showed that the 10 standard curves of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb showed a good linear relationship in the detection range; the methodological investigation reached the test requirements. The content of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb varied to varying degrees. The content of 10 active ingredients in rhubarb and steamed rhubarb has different degrees of change. These changes correspond to the effect of Dachengqi decoction in combination with raw rhubarb and steamed rhubarb, and the content of rhubarb anthraquinones to a certain extent, there is a certain influence and common relationship on the efficacy of Dachengqitang.

Key words: rhubarb, Dachengqi decoction, active ingredients, HPLC