OBJECTIVE To investigate the chemical composition difference of Paeonia lactiflora before and after being processed with wine and its analgesic effect. METHODS UPLC-Q-TOF-MS was used to analyze the chemical composition of P. lactiflora before and after being processed with wine. Wister rats were randomly divided into blank group， model group， positive control group （ibuprofen 0.072 mg/g） and P. lactiflora low-dose and high-dose groups （0.005， 0.01 mg/g， by raw material） and P. lactiflora stir-baked with wine low-dose and high-dose groups （0.005， 0.01 mg/g， by raw material）， with 6 rats in each group； the dysmenorrhea model of rats was induced by estradiol benzoate combined with oxytocin； the incubation period of body twisting in rats was recorded after the last medication； the contents of prostaglandin F2α（PGF2α）， progesterone， nitric oxide （NO） and β -endorphin in uterine tissue homogenate were detected. RESULTS Same 60 chemical compositions were identified in both positive and negative ion modes of P. lactiflora and P. lactiflora stir-baked with wine. The contents of 7 compositions， such as linalool， pedunculagin and syringic acid， were increased after stir-baked with wine， but the contents of other compositions were decreased. Compared with model group， the incubation period of body twisting in all administration groups （except for P. lactiflora low-dose group） was significantly prolonged （P＜0.05）； PGF2α in uterine tissue homogenate （except for P. lactiflora low-dose group） was significantly decreased； the contents of progesterone （except for P. lactiflora low-dose and high-dose groups）， NO （except for P. lactiflora low-dose and high-dose groups） and β-endorphin were significantly increased （P＜0.05）. CONCLUSIONS The analgesic effect of P. lactiflora stir-baked with wine on dysmenorrhea model rats is better than that of P. lactiflora， which may be related to the increase of 7 compositions such as linalool， pedunculagin and syringic acid after stir-baked with wine.

OBJECTIVE：To optimize the processing technology of Paeonia lactiflora stir-baked with wine ，and to investigate its in vitro anticoagulant effect. METHODS ：The weight coefficient of each index was determined and the comprehensive score was calculated with analytic hierarchy process （AHP），Criteria Importance Though Intercrieria Correlation （CRITIC）and AHP-CRITIC weighting method ，using the contents of oxypaeoniflorin ，albiflorin，paeoniflorin，benzoic acid and water-soluble extract as index. Box-Behnken response surface methodology was used to optimize the parameters of P. lactiflora stir-baked with wine ，such as moistening time ，frying time and frying temperature. Then in vitro anticoagulant experiment was used to investigate the pharmacodynamics of P. lactiflora stir-baked with wine prepared according to the optimal processing technology. RESULTS ：The weight coefficients of albiflorin ，oxypaeoniflorin，paeoniflorin，benzoic acid and water-soluble extract determined by AHP-CRITIC weighting method were 0.233 9，0.131 7，0.183 3，0.078 9，0.372 3，respectively；the optimal processing technology of P. lactiflora stir-baked with wine included moistening time of 35 min，frying time of 20 min and frying temperature of 120 ℃. The results of in vitro anticoagulant test showed that P. lactiflora and P. lactiflora stir-baked with wine could significantly prolong the time of thrombin time ，prothrombin time ，activated partial thrombin time of plasma ；the effects of P. lactiflora stir-baked with wine were significantly better than those of P. lactiflora （P＜0.05）. CONCLUSIONS ：The optimized processing technology of P. lactiflora stir-baked with wine is stable and feasible. The in vitro anticoagulant effect of P. lactiflora stir-baked with wine prepared by this tehcnology is better than that of raw products.