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目的:以煎出量为主要考察指标,探究在同等煎煮条件下饮片炮制方法对煎出量的影响,为今后炮制工艺的改进提供实验基础。方法:选取临床常用但不能煎煮透心或不能煎煮完全的中药饮片以及其捣碎品分别煎煮,对煎出物称重;取出干心部分后称重,计算干心比例。结果:饮片捣碎后煎出物的含量有明显的增加,葛根、干姜、浙贝母、山药、茯苓、黄连、法半夏、瓜蒌子、生附子含量的变化分别为1.72倍、2.60倍、1.86倍、1.95倍、1.66倍、2.38倍、2.61倍、4.69倍、8.11倍。结论:药材炮制规格不同,对药材煎出量有明显的影响;葛根等9种药材捣碎后煎煮可以降低或消除药渣的干心比例,保证有效成分充分煎出,并建议对饮片炮制的切制规格作进一步改进。
OBJECTIVE: To determine the amount of frying as the main index to explore the influence of the processing methods of the Pieces on the yield of frying under the same decoction conditions, and to provide the experimental basis for the improvement of the processing technology in the future. Methods: Selected common clinical but can not be decocted or can not be completely decocted Chinese Herbal Pieces and its mashed goods were decocted, the weight of the decoction; remove the dry part after weighing, calculate the dry ratio. Results: The contents of fried extract of pork pieces obviously increased. The contents of Pueraria lobata, dried ginger, Fritillaria cirrhosa, yam, Poria cocos, Coptis chinensis, Rhodiola sachalinensis, Times, 1.86 times, 1.95 times, 1.66 times, 2.38 times, 2.61 times, 4.69 times, 8.11 times. Conclusions: The processing specifications of medicinal materials are different, which have a significant impact on the amount of herbs decocted; the decoction of 9 kinds of medicinal herbs such as kudzu vinegar can reduce or eliminate the proportion of dryness of dregs, so as to ensure that the active ingredients are fully fried, The cut specification for further improvement.