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To investigate the effects of preparation and processing methods on the contents of oil components in Dihuang（Rehmanniae Radix）and clarify the correlation between oil components with medicinal properties，in order to provide guidance for processing research and clinical application.
The extraction of volatile oil refers to the volatile oil determination method A in the 2020 edition of Chinese Pharmacopoeia，and the Soxhlet method was used to extract fatty oil.Gas Chromatography Mass Spectrometry（GC-MS）was used to identify the oil components and their relative contents.Thermographic analysis was used to clarify the characteristics of the influence of different preparation and processing methods on oil components.Combined with literature review，the correlation of processing，preparation，components and properties was discussed.
The oil components weremainly fatty acids.The order of the extraction rate of fatty oil was fresh Dihuang（Rehmanniae Radix）>raw Dihuang（Rehmanniae Radix）>steaming with wine≈stewing with wine>steaming and exposing nine times with Sharen（Amomi Fructus）>steaming without ingredients，and the order of the volatile oil extraction rate was stewing with wine>steaming with wine>steaming and exposing nine times with Sharen（Amomi Fructus）>raw Dihuang（Rehmanniae Radix）≈steaming without ingredients>fresh Dihuang（Rehmanniae Radix）.The heatmap analysis of fatty oil and volatile oil showed that Shudihuang（Rehmanniae Radix Praeparata）stewing with wine and that steaming and exposing nine times with Sharen（Amomi Fructus）were clustered one category.
The changes and adjustments of the types and relative contents of oil componentswere important material basis for the differences in medicinal property of Dihuang（Rehmanniae Radix）processed products.Adding wine，Sharen（Amomi Fructus）or increasing steaming and exposing times were helpful in reducing the cold nature of Dihuang（Rehmanniae Radix），and the greasy nature of Shudihuang（Rehmanniae Radix Praeparata），and enhance thewarming-reinforcing effect.The volatile oil components in different products of Dihuang（Rehmanniae Radix）were the material basis of their“Qiwei”.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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