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芫花醋炙能降低毒性。本文实验结果表明,醋炙对芫花所含的二萜类成分、黄酮类及香豆素类成分等无影响,生品与醋炙品中3′-羟基芫花素的含量分别为0.38％与0.41％,基本一致。但醋煮芫花的化学成分与生品及醋炙品有差异。
The vinegar vinegar can reduce the toxicity. The experimental results in this paper show that vinegar vinegar has no effect on diterpenoids, flavonoids and coumarins contained in thistle. The content of 3′-hydroxygermanin in raw vinegar and vinegar is 0.38%. It is basically consistent with 0.41%. However, the chemical composition of vinegar boiled vinegar differs from that of raw vinegar and vinegar.