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目的:探讨建立新疆赤芍饮片的产地加工炮制方法.方法:测定不同干燥状态下新疆赤芍药用部位的含水量,并进行饮片的炮制加工,以《中国药典》《新疆维吾尔药材标准》规定的方法,对不同方法炮制加工的新疆赤芍饮片进行浸出物及有效成分芍药苷的含量比较.结果:新疆赤芍药用部位含水量在52.1％～40.6％时根部易弯曲,炮制加工的饮片中有效成分及浸出物的含量较高,饮片断面平整,可作为饮片产地加工的工艺参数.新疆赤芍鲜切饮片无组织液渗出,有效成分及浸出物的含量也高于法定炮制工艺,但饮片断面稍卷曲.结论:产地加工方法不仅解决了新疆赤芍药材不易干燥,饮片加工炮制时软化时间长、有效成分容易流失的问题,而且节约了生产成本,保证了饮片质量的稳定.“,”Objective:To explore the method of processing Xinjiang Chishao (Paeoniae Radix Rubra) herbal decoction pieces.Methods:The medicinal parts of Chishao (Paeoniae Radix Rubra) has been measured for moisture content under different drying conditions.After processed under different processing methods,the effective component of paeoniflorin content and extract of Chishao (Paeoniae Radix Rubra) pieces was compared,based on the established method of Chinese Pharmacopoeia and Xinjiang Uygur medicine standards.Results:The root of Chishao (Paeoniae Radix Rubra) was easy to bend when the water content of medicinal parts at 52.1％-40.6％.The content of effective components and extracts in the processed pieces is higher and the section of the piece is flat,which can be used as the processing parameter of origin processing.The fresh cut tissue did not have tissue fluid exudation,the effective component and the content of the extract was higher than the conventional processing technology,but the pieces were slightly curved.Conclusion:The origin processing method can not only solves the problems such as hard to desiccation,longer soften time,easy to lose effective components,but also save the cost of production,and ensure the stable quality of pieces.