中药材大多数来源于自然界的植物、动物及矿物,其性味常具有一定的“偏性”,如太寒则伤阳,太热则伤阴,太酸则损齿伤筋,太苦则伤胃耗液,太咸则助痰湿。中药的加工炮制,就是通过施加外部条件,使药性发生变化,不至于“太过”或“不及”,克服药物偏性,以达适中.利于发挥药物疗效。列举几种常用中药的炮制对中药性昧的影响。一、大黄。大黄性味大苦大寒,能攻积导滞,泻火凉血,活血祛瘀。利胆退黄。大黄生用气 Most Chinese herbal medicines originate from natural plants, animals and minerals, and their sexual tastes often have a certain “bias”. For example, too cold is hurt, too hot is bad, too acid is bad for teeth, and too bitter. Injury and stomach consumption, too salty will help dampness. The processing of traditional Chinese medicine is to modify the medicinal properties through the application of external conditions, so as not to “too much” or “too late”, to overcome the bias of drugs and to reach a moderate level, which will facilitate the efficacy of drugs. List the effects of several commonly used traditional Chinese medicines on Chinese herbalism. One, rhubarb. Rhubarb is bitter and bitter, and can accumulate stagnation, purging fire, cooling blood, and activating blood circulation. Li bold yellow. Rhubarb