目的 對(duì)鹽炙、酒炙、蜜炙、清炒、土炒等多種杜仲炮制方法進(jìn)行比較，考察不同輔料炮制對(duì)杜仲品質(zhì)的影響。方法 以松脂醇二葡萄糖苷等6種有效成分、醇溶性浸出物量和損耗率作為評(píng)價(jià)指標(biāo)，采用權(quán)重系數(shù)綜合評(píng)分比較不同輔料炮制對(duì)杜仲品質(zhì)的影響。結(jié)果 輔料對(duì)杜仲炮制品的質(zhì)量有顯著影響，鹽炙、清炒、酒炙和糯米炙法所得杜仲成品綜合評(píng)分高于杜仲原藥材，指標(biāo)成分含量高、損耗少、浸出物得率高。結(jié)論 杜仲炮炙采用最多的鹽炙法、清炒法和制炭炮制方法所得炮制品質(zhì)量較優(yōu)，現(xiàn)今使用的炮制方法合理。

Objective To compare the different processing methods for Eucommiae Cortex such as stir-frying with salt-water, wine, and honey and so on, and to investigate the effects of different adjuvant materials on the quality of Eucommiae Cortex. Methods The contents of index components such as pinoresinol diglucoside, ethanol-soluble extractives, and loss rates were chosen as indexes. The effects of different adjuvant materials on the quality of Eucommiae Cortex were investigated by scores of weight coefficients. Results The adjuvant materials had the significant impact on the quality of processed Eucommiae Cortex. Processed Eucommiae Cortex obtained by stir-frying, stir-frying with salt-water, with wine, and with glutinous rice had higher levels of index components, higher rates of ethanol-soluble extractives, and less loss rates. Conclusion The stir-fried, stir-fried with salt-water, and charred Eucommiae Cortex has the better quality. The current processing technologies recorded by Chinese Pharmacopoeia for Eucommiae Cortex are reasonable.