目的:确定蒲黄机炒工艺参数。方法:采用加辅料钢珠炒制的炮制新方法。结果:蒲黄加辅料钢珠炒制的炮制新方法得到的产品收率较高,外观性状、含水量及浸出物含量稳定,符合有关规定。结论:该法可有效地克服粘锅、着火灰化、损耗量大、难以把握炒制程度的生产难关,可作为蒲黄炮制新方法加以推广。 Objective: To determine the frying technology parameters of Puhuang machine. Method: A new method of frying and frying with auxiliary steel balls was used. RESULTS: The new method of frying with the addition of steel beads from accessories of Puhuang increased the yield of the product, and the appearance, water content, and extract content were stable and complied with the relevant regulations. Conclusion: This method can effectively overcome the difficulties of stick cooking, ashing, loss, and difficulty in grasping the degree of frying. It can be used as a new method of processing Puhuang to promote it.