Objective: To find the best processing and abstraction methods for Jiaoai decoction according to its hemostasis action. Method: Female NIH mice were rangomly divided into six groups: control group

four observering groups (four groups of different processed Jiaoai decoction)

gongxuening group. The mice were intragastically administered with dose of 0.02 mL·g-1

one time a day

lasted for 7 days. Indexed by bleeding time (BT) and clotting time (CT)

the hemostasis actions of different processed Jiaoai decoction were compared in mice. Result: Compared with that of the normal group

BT and CT in the group of fullly processed by wine cooking or that in the partially processed group were significantly shortened. While

there were no significant differences in BT and CT between Jiaoai decoction using raw material totally and the normal group. Conclusion: The hemostasis actions were shown in following descending order: Wine cooking for the totally processed materials > decoction of the totally processed materials > decoction of the partially processed materials > decoction of the total raw materials. The best processing method for Jiaoai decoction is cooking by wine after fully processed.