大蓉为列当科植物肉苁蓉或苁蓉的肉质量,主要含微量生物硷及结晶性中性物质。传统的炮制方法是用清水浸泡2～3天,每天换水1～2次,润透切片、晒干。由于该药材质地坚硬,浸泡时间短,泡不透;浸泡时间长,浸液呈酱油样,有效成分损耗太大。因此,经实验,我们将苁蓉置水中浸泡 Darong is the meat quality of Cistanchee Cistanche or Cistanche, which mainly contains trace amounts of biological blemishes and crystalline neutral substances. The traditional processing method is to soak with water for 2 to 3 days, change the water 1 or 2 times a day, run through slices, dried. Due to the hard texture of the drug, the soaking time is short and the bubble is not transparent; the soaking time is long, the soaking solution is soy sauce-like, and the effective component is too much wasted. Therefore, after the experiment, we will soak the Cichlid into the water