目的 确定醋商陆饮片的最佳炮制工艺。方法 选择炒制温度、炒制时间和加醋量3个因素，采用L₉（3⁴）正交试验设计，以RP-HPLC法测定炮制品中活性成分商陆皂苷甲的量，以小鼠胃肠道试验评价刺激性毒性，通过多指标综合评分法优选醋商陆的炮制工艺。结果 优选出的醋商陆炮制工艺为：加入30%醋拌匀，闷润至醋被吸尽，于120 ℃炒制30 min。结论 优选出的醋商陆炮制工艺稳定可行，重现性好。

Objective To optimize the best processing technique of Phytolaccae Radix stir-baked with vinegar. Methods L₉(3⁴) orthogonal test was used with three factors: baked temperature, time, and vinegar amount. The content of esculentoside A was determined by RP-HPLC, and the mucosa irritation test of mice was detected. The processing technology was optimized by comprehensive evaluation. Results The optimized processing technology was satisfied with some conditions as the following: stir-baked with 30% vinegar for 30 min at the temperature of 120 ℃. Phytolaccae Radix was moistened with vinegar to be exhausted. Conclusion The optimized processing technology of Phytolaccae Radix is stable and feasible with reliable repetition.

国家中医药管理局公益性行业专项基金项目（200807039）