蔓荆子炮制初探

对蔓荆子生品，炒品，酒制品等水浸出物，醇浸出物有黄酮含量进行了测定。结果表明，蔓荆子炒制后，水浸出物及醇浸出物含量降低，不利于成分蒸出，酒制后尤以１０％酒拌碎品总黄酮含量较高。综合考虑，蔓荆子入药以疏散风热的主时，以生品打碎为宜；而治疗上焦病证，以镇痛作用为主时，诸如太阳头痛等，则以１０％黄酒拌打碎品为宜。

Preliminary Probe into the Processing of Fructus Viticis

The contents of water extract, ethanolic extract and flavones in crude sample, fried sample and alcohol-broiled sample were determined. As a result, the contents of watery extract and ethanolic extract of fried sample decreased, was not good to components decocting. The contents of the total flavones in alcohol-broiled product especially soaked with 10% wine after being crashed was higher than others. Considering as a whole, when Fructus Viticis is used to dispel wind and heat from the body, crashed crude sample is good; when its analgesic action is used to treat syndrome of the upper-jiao, such as Taiyang headache, and so on, crashed sample soaked with 10% wine is good.