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用高压液相法测定关白附生品及不同炮制品中次乌头碱含量，结果表明，姜矾煮、豆腐煮后次乌头碱下降率为９８％，而蒸４小时后次乌头碱下降率约为１００％。
High-pressure liquid phase method was used to determine the content of hypaconitine in Guanbai Bioglucose and different processed products. The results showed that the reduction rate of hypaconitine after cooking ginger and bean curd was 98%, and the time was 4 hours after steaming. The alkali reduction rate is about 100%.