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通过对不同炮制温度的山楂制品有机酸的含量测定和对胃肠推进作用的探讨，认为山楂用来消食时，炮制温度最好控制在１６０～２００℃之间。
Through the determination of the content of organic acids in hawthorn products with different processing temperatures and the exploration of gastrointestinal propulsion, it is considered that when hawthorn is used for digestion, the processing temperature is preferably controlled between 160 and 200°C.