醋,古代又称酢,酰和苦酒。明代李时珍根据酿造原料的不同,分为米醋,糯米醋,粟米醋,小麦醋和大麦醋等数种。醋,性昧酸苦而温,有利水,行血,理气止痛和消肿解毒的功效。含有醋酸、乳酸、琥珀酸、氨基酸,葡萄糖和醛类,盐类化合物等成分。在中医医疗、中药炮制方面均广为应用。 Vinegar, also known as vinegar, acyl and bitter wine. In the Ming Dynasty, Li Shizhen was divided into rice vinegar, glutinous rice vinegar, corn vinegar, wheat vinegar, and barley vinegar according to the different brewing raw materials. Vinegar, bitter and warm tannins, beneficial water, blood, qi pain and swelling detoxification effect. Contains acetic acid, lactic acid, succinic acid, amino acids, glucose and aldehydes, salt compounds and other ingredients. It is widely used in Chinese medicine and Chinese medicine.