本实验试通过对豆蔻不同后下方法及煎沸时间制得的煎液中挥发油含量的测定,寻求科学,合理的豆蔻入煎方法和煎沸时间。实验结果表明:豆蔻采用常规后下方法入煎,无论煎沸时间长短,煎液中挥发油均极微量,而采用入煎前浸泡30 min、后下煎沸完毕立即连罐冷水浴放置15min后再过滤取汁的方法,则煎液中挥发油含量最高,最佳煎沸时间为10 min。 In this experiment, the determination of the volatile oil content in the decoction prepared by the different methods of the soybean meal and the boiling time was conducted to seek a scientific and reasonable method for the decoction of the soybean meal and the boiling time. The experimental results showed that: When soybean meal was fried in a conventional method, no matter how long the boiling time was, the volatile oil in the decoction was very slight. But after soaking for 30 minutes before frying and then boiling, the bottle was placed in a cold water bath for 15 minutes. The method of filtering juice, then the highest volatile oil content in the decoction, the best boiling time is 10 min.