摘 要济川煎出自《景岳全书》，由当归、肉苁蓉、牛膝、泽泻、升麻、枳壳六味药煎煮而成，现代常将其制为颗粒剂。
本选题欲基于药效物质基础，分别从定量和定性两个方面建立济川煎的质量控制的方法并进行方法学考察。
其中定性分析指标拟定为肉苁蓉、牛膝、枳壳；定量分析指标拟定为毛蕊花糖苷和松果菊苷。
关键词 经典名方；标准研究；薄层鉴别；超高效液相色谱；含量测定Study on Jichuan Fried Quality StandardAbstractJi Chuan Jian was first recorded in Jingyue Quanshu. From the Angelica Cistanche Cistanche, the knee of Alisma alfalfa, it is decocted with a six-flavor medicine.It is often made into granules in modern times.This topic is based on the substance basis of pharmacodynamics,the quality control methods of Jichuan jian were established from quantitative and qualitative aspects, and the methodological investigation was carried out.Among them, the qualitative analysis indexes were prepared as Roucongrong, Niuxi and Zhike; and the quantitative analysis indexes were determined as Glycerin and echinoside .Key Words Classical Prescriptions; Standard Study; TLC Identification; Ultra High Performance Liquid Chromatography; Content Determination1.济川煎研究进展1.1传统医学研究1.1.1病理研究济川煎全方以温肾益精、养血润肠为主，配以升清降浊，具有欲降先升，寓通于补的配伍特点。
张景岳称此方是：用通于补之剂。
故适宜于肾虚便闭者。
[1]肾主五液而司二便，肾虚精亏，开合失司，故大便秘结，小便清长；腰为肾之府，肾虚则腰膝酸软。
治宜温肾益精，润肠通便。
方中肉苁蓉温肾益精，暖腰润肠，为君药。
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