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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。
Objective: To comprehensively inspect the five different methods of cooking. Methods: Using marigold flower and vinegar vinegar flower as the control, comprehensive evaluation was made based on multiple indexes of efficacy, toxicity and related chemical components. Results: The best vinegar method. For every 100g of silk flowers, 30kg of rice vinegar is diluted with 60kg of water and mixed with lotus root, and stuffy for 1h. Set the drum-type frying machine and stir-fry gently until almost dry. Conclusion: After three batches of pilot test production, the quality is stable, the method is simple and easy to implement, has obvious advantages, and can be used for production of flower-decoction pieces.