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对诃子的炮制法进行了历史沿革探讨，对现代炮制研究进行了概述。结果认为诃子历代炮制方法分净制、切制、炒制、煨制、蒸制、辅料制等几大类，约１５余种炮制方法。现代仅对其生品和炒、煨、砂烫全诃子，诃子肉，核主要成分，鞣质含量分析，药理作用进行了初步研究探讨，为其炮制工艺改进提供了一定的科学依据，但对历代沿用的多种炮制方法未能进行全面的科学探讨。据此提出，对诃子的炮制研究，应用现代科学技术，结合临床用药理论，进行全面深入地研究探讨，筛选出临床用之安全有效的炮制方法，使其炮制工艺和炮制理论标准化、科学化，以确保诃子炮制品的质量
The discussion of the history of Xunzi’s concocting method was reviewed, and the research on modern concocting was summarized. As a result, it is believed that Suizi’s methods have been divided into several categories, namely net system, cut system, frying system, retort system, steam system, and auxiliary material system, and about 15 kinds of processing methods. In modern times, only preliminary research and discussion were carried out on its raw products and speculation, glutinous rice dumplings, sand-burning all-scorpions, scorpion meat, main nuclear constituents, tannin content and pharmacological effects, providing a certain scientific basis for improvement of its processing technology. However, no comprehensive scientific research has been conducted on the various processing methods used in the past. Based on this, it is proposed to carry out a comprehensive and in-depth study on the concocting of wolfberry fruit, the application of modern science and technology, and the theory of clinical drug use, and to screen out safe and effective methods of concoction for clinical use, so as to standardize and scientifically process and process artefacts. To ensure the quality of gun craft products