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目的：探讨炮制对蟾酥药材中蟾毒内酯类成分的影响。方法：分别采用分光光度法、薄层扫描法对蟾酥原药材与蟾酥酒制品和滑石粉制品中的蟾毒内酯类成分及脂蟾毒配基进行了测定。结果：不同制品中的蟾毒内酯成分含量无明显变化，蟾酥酒制品和滑石粉制品中的蟾毒内酯类成分的含量分别下降１６．４％和３２．６％，脂蟾毒配基含量分别下降１４．４％和４６．０％。结论：炮制可使蟾酥药材中蟾毒内酯类成分含量降低，有可能导致疗效降低。
Objective: To explore the effect of concocting on scorpionolone compounds in wolfberry medicinal materials. METHODS: Spectrophotometry and thin-layer scanning method were used to determine the scorpionolone components and lipid-rafting ligands in the raw material of wolfberry crisp and wolfberry wine and talcum powder products respectively. RESULTS: There was no significant change in the content of scorpionone lactones in different products. The contents of scorpionolides in lycopene and talc products decreased by 16.4% and 32.6%, respectively. The content decreased by 14.4% and 46.0%, respectively. Conclusion: The concoction can reduce the content of scorpionone compounds in wolfberry medicinal materials, which may lead to reduced efficacy.