对蟾酥炮制前后的质量变化进行了薄层层析定性和总强心甾的薄层扫描定量。实验结果表明,蟾酥在酒制前后成分无变化,但总强心甾含量在酒制后提高了。认为蟾酥酒制不仅是利于粉碎,而且增强药效。 Quantitative and total cardiac quantification using thin-layer chromatography was performed on quality changes before and after flavonoids processing. The experimental results showed that there was no change in the composition of konjac before and after the wine production, but the total content of cardiac glycosides increased after the wine was made. It is believed that brewed wine not only facilitates smashing but also enhances efficacy.