我国传统炮制中,姜汁为常用辅料。它能缓和药物的寒性,增强和胃止呕的功效,降低药物的毒性和刺激性。笔者通过用生姜煎汁、生姜直接捣烂加水成稀糊状、生姜捣烂水洗压榨取汁、干姜煎汁(分则简称A_1、A_2、A_3、和B)四种方法所制得的四种姜汁炙制厚朴,比较这四种炙厚朴对兔眼角膜的刺激性,从而得出姜汁的最佳制备方法。 In traditional concoctions in China, ginger juice is commonly used. It can ease the coldness of the drug, enhance the efficacy of stomach vomiting, and reduce the toxicity and irritation of the drug. The author obtained four kinds of methods by using ginger ginger, ginger directly smashed and added water into a thin paste, ginger smashed washed squeezing juice and dried ginger dripping juice (subsequently referred to as A_1, A_2, A_3, and B). Ginger juice was brewed into Magnolia officinalis and the irritating effects of these four kinds of M. officinalis on the cornea of ​​rabbits were compared. Thus, the best preparation method of ginger juice was obtained.