Objective: To study the impact of vinegar processing on toxic and pharmacological actions of Euphorbia pekinensis. Method: The different concentration samples of different polarity parts of Euphorbia pekinensis and vinegar-proccessing E. pekinensis were administered in mice. The toxic reactions were recorded. The different polar samples of E. pekinensis and vinegar-proccessing E. pekinensis were administered in mice which were divided randomly into groups

the dose of samples were 3.9 g·kg-1 (equal to crude herb). Charcoal powder movement in small intestine peristalsis

diuretic effect and anti-inflammatory effect were employed to evaluate the effects of the water and ethanol extractions and different polar parts of E. pekinensis and Vinegar-processed E. pekinensis. Result: The medium lethal dose (LD50) was calculated by SPSS 13.0.The LD50of E. Pekinensis and vinegar-processed E. Pekinensis was 160.3

234.8 g·kg-1

its 95% confidence interval was 142.5-180.3 g·kg-1and 209.7-262.8 g·kg-1 respectively. As compared with the control group

the purgative effect and diuretic effect of the ethanol extractions and different polar parts of E. pekinensis and vinegar-processed E. pekinensis had significant differences(P<0.05). The effects of the parts of ethyl acetate is strongest(P<0.01). The purgative effect and diuretic effect of Vinegar-processed E. pekinensis werereduced. anti-inflammatory effects of ethyl acetate of vinegar-processed E. pekinensis wassignificantly increased (P<0.05). Conclusion: The ethyl acetate extraction shows toxicity of E. pekinensis and pharmacodynamics effects. Vinegar-processed E. pekinensis can significantly reduce efficacy and toxicity

increase anti-inflammatory effect.