本文在对有关熟地黄近十余年炮制文献进行回顾分析的基础上，重点对熟地黄炮制过程中主要 化学指标性成份的动态变化，四种炮制品（清蒸、酒蒸、酒炖、古法（九蒸九曝)）的客观化表达以及熟地黄经炮制 后药理作用的变化等方面进行了综述，发现尽管目前熟地黄不同炮制品炮制终点的客观化表达方法很多，但其 炮制机制尚不明确，仍需要进行标准化统一以及采用新的研究思路进行创新性研究 。

This paper is based on the literature of the last ten years by summarizing and analyzing the progress in the study of Rehmanniae Radix, focusing on the research progress are reviewed at the dynamic changes of the main Chemical indicators of Rehmanniae Radix Preparata, objective expression of four kinds of processed products (Steamed, steamed with wine, wine stew, ancient law (steamed for nine times and shined for nine times)) and the objective expression of four kinds of processed products and the change of the pharmacological effects .There are many objective expression methods for processing end points of different processed products of Rehmanniae Radix Preparata, But processing are unclear until now. Innovative research on standardized unification and new research ideas are need

国家自然科学基金委员会面上基金项目（81673601）：基于代谢组学及热分析技术的地黄炭止血“存性”与制炭工艺相关性研究，负责人：张朔生