目的：探索鳖甲在净制过程中的最优蒸制时间，对现行《中国药典》的鳖甲加工生产工艺进行优化和改进。方法：以机械

化加工法代替《中国药典》的人工加工法，考察鳖甲在净制中分别蒸制30、60、90、120、180、240 min 后的蛋白质含量和外观性状及

各净鳖甲饮片均采用相同的砂烫醋淬后醋鳖甲饮片的浸出物、煎出物、灰分及外观性状。结果：不同蒸制时间所得净鳖甲饮片与

醋鳖甲饮片的质量不同。与其他蒸制时间的饮片比较，蒸制时间为90 min 时所得净鳖甲饮片中蛋白质的含量较高（31.16％），且

外观性状符合要求；其醋鳖甲饮片的浸出物含量和煎出物含量较高（9.13％、11.39％），灰分较低（66.29％），外观性状符合要求。

结论：不同的蒸制时间对净鳖甲和醋鳖甲的质量有一定影响，在净制过程中建议鳖甲蒸制时间为90 min；可采用机械方法对鳖甲

进行加工以提高生产效率。

OBJECTIVE：To explore the optimal steaming time of Carapax trionycis during cleansing period，and to optimize

and improve production technology of Carapax trionycis recorded by current Chinese Pharmacopoeia. METHODS：The mechanical

processing replaced the artificial processing method in Chinese Pharmacopoeia. The content of protein and the appearance of Carapax

trionycis were investigated after steaming for 30，60，90，120，180，240 min during cleansing period. The extract，decoction，

ash content，appearance and property of Carapax trionycis decoction piece processed with vinegar were also investigated after

cleansed Carapax trionycis decoction piece was processed by sand scalding and vinegar quenching method. RESULTS：The different

steaming time obtained different quality of cleansed Carapax trionycis decoction piece and Carapax trionycis decoction piece processed

with vinegar. Compared with decoction piece steamed for other duration，when the steaming time was 90 min，the content

of protein in cleansed Carapax trionycis decoction piece was higher（31.16％），and its appearance was up to the requirement. Carapax

trionycis decoction piece processed with vinegar had higher contents of extract and decoction（9.13％，11.39％）and lower content

of ash（66.29％），and its appearance was up to the requirement. CONCLUSIONS：Different steaming time have certain effect

on the quality of cleansed Carapax trionycis and Carapax trionycis processed with vinegar，the optimal steaming time of Carapax trionycis

is about 90 min during cleansing. The mechanical processing method maybe replace the artificial processing on Carapax trionycis

for improving its production efficiency.