ObjectiveTo investigate the clinical manifestation and therapy method of hyperthyroidism accompanied by liver damage. MethodsTo analyze the clinical data of 38 cases those with hyperthyroidism accompanied by liver damage and divide them by damage degree into two groups,one of which contains mild impairment of 26 cases and the other one contains severe impairment of 12 cases. Then make a analysis about the comparison of the two groups on the level of thyroid disorders and the correlation with liver damage. ResultsOf all the 38 cases 26 (68. 4％ ) cases have slight liver damage and 12(31.6％ ) cases have severe liver damage. The symptom:26 cases have abdominal distension in different degree, weakness, sickness, port colored urine, aurigo and so on. 2 cases have hepatomegaly. 10 cases have no obvious symptoms of liver damage. The FT3 and FT4 in the severely liver-impaired group is obviously higher than the slightly liver-damaged group( (t =3.16,3.27, allP ＜ 0. 05 ) ,while the TSH is obviously lower( t =3.09 ,P ＜ 0.05 ). 38 cases are all healed and the symptom of hyperthyroidism has got under control. The cases of ATD therapy or 131 I therapy are not any aggravated in liver damage. ConclusionHyperthyroidism may lead to liver damage whose level is directly proportional to the level of thyroid dysfunction. And the result can be different, even no any symptom.

OBJECTIVE To carry out qualitative and quantitative analysis of volatile components of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush by GC-MS, and the quantitative study of the surface color by RGB model, provide auxiliary reference for the subjective evaluation indexes of Olibanum and its products. METHODS The volatile oil of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush were extracted. Explored the difference of volatile components by GC-MS in combination with principal component analysis and orthogonal partial least-squares discriminant analysis make a comprehensive analysis. Collected the image information of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush, then measured the surface color of them by RGB color model, and counted three color differences. RESULTS The differences of odor among oils might be related to the contents and types of terpenoids and alcohols, especially linalool and 1-octanol. According to surface color determination results, Olibanum stir-fried with Rush was R*76.86%-85.49%, G*61.96%-70.59%, B*38.04%-45.88%; Olibanum prepared with vinegar was R*56.86%-61.57%, G*38.04%-41.96%, B*27.45%-30.59%; Olibanum was R*69.41%-74.51%, G*56.86%-62.35%, B*40.78%-47.06%. By t test, there were significant differences among the three color measurement results, which were consistent with the differences recorded in the corresponding standards for "yellow white" Olibanum, "yellow brown" Olibanum prepared with vinegar, and "golden yellow" Olibanum stir-fried with Rush, indicating that the model was accurate and reliable. CONCLUSION The differences of volatile components and surface color of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush are studied to provide reference for character description of Olibanum and its processed products, and to avoid errors caused by traditional subjective evaluation.