【摘要】 本文对用３种不同方法炮炙的麻黄炙马钱子进行质量研究。通过薄层色谱及用薄层扫描法对其中的士的宁、马钱子碱和麻黄碱进行定量分析，结果提示经麻黄炮炙的马钱子，在化学成分上可有加和性。炮制品中不但保留了以士的宁和马钱子碱为代表的原有成分，部分还可增加以麻黄碱为主的麻黄中的其它成分，但含量等因炮炙方法不同而异。更多还原

【Abstract】 The quality of Strychnos Nux-vomica processed with Ephedra Sinica in three different methods was studied respectively.The quantitative analysis for the contents of strychnine,brucine and ephedrine was conducted with the methods of thin layer chromatograpy and thin layer scanning.The result showe that the chemical ingredients in Strychnos Nux-vomica,after processed with Ephedra Sinica,has the characteristics of addition.The processed ones not only retain the original ingredients,such as strychine and brucine,but also reinforce the other ingredients of Ephedra Sinica,such as ephedrine,while the contents are different according to the methods of processing.更多还原