Objective To explore the feasibility of somatosensory evoked potentials (SEP) evaluating Tourette syndrome, based on the theory of SEP evaluating sensory-motor cortical function. Methods 33 cases of Tourette syndrome in our hospital from March 2014 to April 2015 were as the experiment group and 30 healthy participants were as the normal control group. Both groups were evaluated with Yale Global Tic Severity Scale (YGTSS) and SEP. Results There was no significant difference in N20 leak latency and leak-leak amplitude of SEP between 2 groups (P>0.05). The P22 leak latency prolonged (t=2.356, P<0.05) and the leak-leak amplitude decreased (t=2.507, P<0.05) in the experiment group compared with the normal control group. The YGTSS score was higher in the experiment group than in the normal control group (t=3.012, P<0.01). The P22 leak latency was positively (r=0.402, P<0.001), and the P22 leak-leak amplitude was negatively (r=-0.180, P<0.001) correlated with YGTSS score. Conclusion Children with Tourette syndrome are disordered in inhibiting sensory or mo-tor impulse through cortex-striatum-thalamus-cortex regulation circuit. SEP is considered as the objective indicator of patients with Tourette syndrome.

OBJECTIVE To establish H PLC fingerprint of Rheum palmatum before and after steaming with wine ，and to determine the contents of 3 differential components. METHODS HPLC method was used to establish the fingerprints of 15 batches of R. palmatum （before wine-steaming ）and prepared rhubarb （after wine-steaming ）and the similarity evaluation was conducted. The chemical pattern recognition analysis was carried out by principal component analysis ，cluster analysis ，partial least squares- discriminant analysis and orthogonal partial least squares-discriminant analysis. The contents of gallic acid ，resveratrol-4′-O- glucoside and resveratrol- 4′-O-（6″-galloyl）-glucoside in 30 batches of samples were determined. RESULTS In the fingerprint study，48 common peaks were demarcated for R. palmatum and 47 for prepared rhubarb as well as 17 common peaks were identified by reference substance. Cluster analysis and principal component analysis showed that R. palmatum derived from Qinghai before and after steaming with wine could be distinguished from those from Sichuan and Gansu. The results of content determination showed that the contents of 3 differential components in R. palmatum derived from Qinghai before and after steaming with wine were higher than those from other two production areas ；the contents of gallic acid in prepared rhubarb derived from those production areas were higher than R. palmatum ；the contents of resveratrol- 4′-O-glucoside and resveratrol- 4′-O- （6″-galloyl）-glucoside in R. palmatum derived from those production areas were higher than prepared rhubarb. CONCLUSIONS Fingerprint and content determination method established in this study can quickly ，scientifically and accurately evaluate the quality of R. palmatum from different producing areas before and after wine steaming ，which provide a basis for the processing specification and quality control of R. palmatum .