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探讨不同辅料、炮制时间对三七皂苷类成分变化及不同炮制品抗血小板聚集活性。方法：采用HPLC法对三七炮制前后的皂苷成分进行对比分析；采用普利生（PRECIL）LBY-NJ四通道血小板聚集仪，检测不同炮制品对ADP诱导的血小板凝集的抗凝集作用。结果：三七皂苷含量随着炮制时间的增加呈明显下降趋势；二醇型皂苷（PPD）与三醇型皂苷（PPT）的比值与鲜品比较呈上升趋势。不同炮制品抗血小板聚集活性明显强于鲜品，油炸三七活性明显高于其它方法加工样品。结论：三七经不同辅料、炮制时间炮制皂苷呈下降趋势，PPD与PVF皂苷比值明显高于鲜三七，皂苷类成分发生了变化；油炸三七抗血小板聚集活性最强。Objective: To investigate the effects of different excipients, processing time on panax notoginseng saponins and antiplatelet aggregation activity of different processed products. Methods: HPLC method was used to compare and analyze the saponin components before and after processing sanqi. Anti agglutination effects of different processed products on ADP induced platelet aggregation was detected by perindopril (PRECIL) LBY-NJ four channel platelet aggregation instrument. Results: The content of notoginsenoside was decreased obviously with the increase of processing time. The ratio of PPD to PPT showed a rising trend compared with fresh products. The anti platelet aggregation activity of different processed products was significantly stronger than that of fresh panax notoginseng. The activity of fried panax notoginseng was higher than that of other methods. Conclusion: The processing of saponins with different auxiliary materials and processing time of panax notoginseng showed a decreasing trend. The saponin ratio of PPD and PPT was significantly higher than that of fresh panax notoginseng, and the composition of saponins changed. Fried panax notoginseng had the strongest anti platelet aggregation activity