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目的：比较不同用酒方法对四物汤成分的影响。方法：用薄层扫描法测定了５种四物汤中阿魏酸、芍药甙及乙醚溶出物的含量。结果：四物汤酒煎方，所测成分含量最高。酒制当归、熟地黄后水煎方含量最低。结论：四物汤用酒煎或兑酒较用酒炮制当归、熟地黄更有利于成分溶出。
Objective: To compare the effects of different wine methods on the composition of Siwu Tang. Methods: The contents of ferulic acid, peony glycosides, and ethyl ether leaching in five Siwu decoctions were determined by thin-layer scanning. Results: Siwutang decoction has the highest content of components. Wine Angelica and Rehmannia had the lowest water decoction. Conclusion: Siwu decoction with wine or wine is more conducive to the dissolution of the ingredients than the use of wine made from Angelica sinensis and Rehmannia glutinosa.