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中药炮制所用的药汁(如甘草汁、黑豆汁、生姜汁等)能改变被炮制药物的性能,消除或降低其毒性或副作用,增强疗效,引药归经和矫味等。所以,药汁熬制的质量如何,直接关系到被炮制药材的疗效。但一些书籍对药汁怎样熬制(煎出)描述的不甚详细,执行起来依据不足。如《中国药典》1990年版一部对姜汁的熬制只曰:“如用干姜,捣碎后加水煎煮二次,合并,取汁。”关于熬制到什么程度没有明确指出。另外有些炮制专著也只说明加热几个小时,对药汁成品也没有详细阐明。对此,笔者建议组织有关科
The concoctions used in Chinese medicine processing (such as licorice juice, black bean juice, ginger juice, etc.) can change the performance of concocted medicines, eliminate or reduce its toxicity or side effects, enhance curative effect, induce medicine, and induce flavor and flavoring. Therefore, the quality of concoctions is directly related to the curative effect of gunned pharmaceuticals. However, some books do not describe in detail how the concoction is decocted (fried out), and the basis for implementation is insufficient. For instance, in the 1990 Pharmacopoeia of the Chinese Pharmacopoeia, only one system was used to control the ginger juice: “If dried ginger is used, pound it and add water to decoct twice, combine and juice.” In addition, some concocted monographs only indicate heating for several hours, and they have not elaborated on the finished product. In this regard, the author proposes to organize relevant sections