芫花炮制工艺的综合评价及中试验证

目的：综合考察芫花５种不同的炮制方法。方法：以生芫花和药典醋炙芫花为对照，采用药效、毒性及其相关化学成分多指标综合考察。结果：醋炙法最佳。每１００ｇ芫花，用６０ｋｇ水将３０ｋｇ米醋稀释后与芫花拌匀，闷１ｈ，置滚筒式炒药机中，文火炒至近干，挂火色后取出。结论：经３批中试生产验证，质量稳定，方法简便易行，具有明显的优越性，可用于芫花饮片生产。

Comprehensive Evaluation And Practical Confirmation on Processing Technology of Daphne genkwa Sieb. et Zucc.

Objective:To investigate the effect of five processing methods for D. genkwa.Method:Comparing the pharmacodynamic and toxic parameters and related chemical constituents of the processed products with those of crude D. genkwa and vinegar processed D. genkwa recorded in Chinese Pharmacopoeia. The Result:The vinegar stir fry method was the best. One hundred kilograms of crud D. genkwa was evenly mixed with 30kg vinegar diluted in 60kg water and moistened in a closed container for an hour, then put into a drug parching machine to get nearly dry with slow fire wenhuo and taken out timely.Conclusion:Three repetitions of pilot production have shown that the technology is simple,easy to operate and of good reproducibility, and thus can be used in the production of D. genkwa in slice form.