含有鞣质成分的中药在制备药酒时,易产生沉淀,影响澄明度。本文采用蛋白质与鞣质反应后生成鞣酸蛋白的原理,用蛋清加入酒内,充分反应沉淀,然后过滤,使酒色澄明,以保证质量。但此法对有效成分与蛋白质起反应而产生沉淀的药酒,不适用。 Traditional Chinese medicines containing tannins tend to precipitate when they are used to make wine, which affects the clarity. This article uses the principle of protein and tannin reaction to generate tannic acid protein, use egg white to add wine, fully reflect the precipitation, and then filtered to make the wine clear and to ensure quality. However, this method does not apply to medicinal wines that react with active ingredients and produce precipitates.