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以总生物碱含量和酯型生物碱含量为指标，比较川乌不同的炮制工艺。结果表明：浸泡时间越长，总生物碱含量越低，而对酯型生物碱影响不大。以１．ｓｋｇ／ｃｍ’（１１０～１１５Ｃ）压力蒸４０分钟与药典法水煮６小时的含量接近；高压蒸１５０分钟与药典法常压蒸８小时含量基本一致。药典法中的常水煮６小时与蒸８小时相比较，总碱含量明显降低，酯型碱含量略有升高。
The total alkaloid content and the content of ester alkaloids were used as indices to compare the different processing techniques of Chuanwu. The results showed that the longer the soaking time, the lower the total alkaloid content and the less effect on ester alkaloids. To 1. The skg/cm’ (110～115C) pressure steamed for 40 minutes and the pharmacopoeia method boiled for 6 hours; the high-pressure steaming for 150 minutes was basically the same as the pharmacopoeia method for atmospheric pressure steaming for 8 hours. In the pharmacopoeia method, the total alkali content was significantly decreased and the ester alkali content was slightly increased in comparison with steaming for 8 hours and steaming for 8 hours.