白扁豆传统炮制方法是用沸水浸泡、捻去皮,晒干,置锅中清炒或砂炒至微黄色略带焦斑。77年版药典记载,取净白扁豆照清炒法炒至微黄色具焦斑,用时捣碎。我们认为前者沸水浸泡捻去皮,既费工,又有损有效成分,不合算。后者其炮制品有焦黑斑点,并有豆腥味。为此,我们进行了改革,将净扁豆置于清水盆中水量刚好浸过扁豆,不宜 The traditional processing method of white lentils is to soak in boiling water, simmer and peel, dry, set in the pan to fry or sand fry until slightly yellow with a slight focal spot. The 77th edition of the Pharmacopoeia records that the clean white lentils are fried to a yellowish spot with the frying method and broken when used. We believe that the former is soaked in boiling water to remove the skin, which is not only costly but also harmful to the active ingredients. The latter has dark brown spots and its smell of beans. To this end, we carried out reforms and placed the net lentils in a clean water basin so that the amount of water just immersed the lentils.