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目的：对茜草炭的炮制工艺进行优选。方法：采用正交试验法。结果：茜草炭的最佳炮制工艺为２３０℃炒制９′。结论：该炮制品的多种微量元素含量明显升高，为制订茜草炭饮片的质量标准提供了依据。
Objective: To optimize the processing of alfalfa charcoal. Method: Orthogonal test method. RESULTS: The best processing method for valerian charcoal was frying 9’ at 230 °C. Conclusion: The content of many trace elements in the processed product is obviously increased, which provides the basis for formulating the quality standard of the barnyardgrass.