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用正交试验法建立了烘法炮制炒山植（Ⅰ）和焦山楂（Ⅱ）的制备工艺，并用5批样品的制备验证了该工艺的稳定性。烘法炮制的Ⅰ和Ⅱ，其成品性状和有机酸含量和炒法炮制的作品基本相同，对在体小鼠胃肠推进率亦无明显差异。
Orthogonal test method was used to establish the preparation process of the Dao Shan Zhi (I) and Jiao Shan Dao (II) prepared by baking and the stability of the process was verified by the preparation of five batches of samples. The I and II processed by the baking method had basically the same characteristics of the finished product and the organic acid content as those produced by the frying method, and there was no significant difference in the gastrointestinal propulsion rate of the mice in vivo.