1990年版《中国药典》一部中,对全蝎的产地加工记述是:“春末至初秋捕捉,除去泥沙,置沸水或沸盐水中,煮至全身僵硬,捞出,置通风处阴干。”沸盐水中盐的比例为多少并未作明确的规定,加工时难以掌握。近来发现有些基层医疗单位,从外地购进的全蝎中,食盐的含量竟高达35%以上。究其原因,是产地加工时,使用饱和沸食盐水煮全蝎,晾干后出售。这样加工出来的全蝎比沸水加工的全蝎,重量增加35%以上。在贮存与运输途中,受气候条件的影响,极易受潮,析出盐霜。既影响全蝎的外观,又影 In the 1990 edition of the “Chinese Pharmacopoeia” section, the description of the production process of the whole quail was: “Catch from late spring to early fall, remove sediment, set in boiling water or boiled salt water, boil until the body is stiff, remove and dry it in a ventilated place. The amount of salt in boiling salt water is not clearly defined, and it is difficult to grasp during processing. Recently, it has been found that some basic medical units have purchased more than 35% of the salt from all over the world. The reason for this is to use a saturated boiling salt solution to boil the whole quail when it is processed in the production area, and then dry it for sale. In this way, the total weight of whole grains processed in boiling water is increased by more than 35%. In the course of storage and transportation, affected by climatic conditions, it is easily affected by moisture and precipitation of salt. Not only affects the appearance of the whole body, but also affects