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中文摘要：
应用电喷雾质谱（ESI-MS）技术，根据甘遂中巨大戟二萜醇型化合物在质谱中离子强度的变化情况，采用正交实验法，优化甘遂药材醋炒和醋烘两种炮制工艺的最佳炮制条件，并提出醋烘法的炮制工艺。实验结果表明：醋炒最佳炮制条件为30％醋量，闷制24h，100℃炒25min醋烘最佳炮制条件为30％醋量，闷制24h，110℃烘40min。
英文摘要：
The preparing process condition of Kansui Roots was optimatived by electrospray ionization mass spectrometry technique and the cross experiment design method. According to the ion intensities changes of the ingenol compounds of the raw and processed roots of Euphorbia kansui in ESI-MS spectra, two optimized vinegar-preparing condition were obtained respectively. The optimization conditions of vinegar-saute：dip in 30% vinegar for 24 h, saute in 100℃ for 25 min;The optimization conditions of vinegar-preparing by oven：dip in 30% vinegar for 24 h, heat in 110 ℃ for 40 min.
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