煎剂或称汤剂,是药剂学浸出制剂的一种。随着科学的日新月异,中药已经具有多种新剂型并已发展到中药静注剂。虽然如此,但煎剂在治疗上仍占着重要地位,至今仍为中医所乐用。为了探讨出比较科学的煎剂操作规程,有必要回顾一下近二十年来煎剂研究情况。一、药材厚薄粗细与煎出成分的关系药材的厚薄粗细对煎剂质量有密切关系,是以古人强调薄片、短节、捶绒、先煎、后入等常规。近代研究证明,中药煎出率,薄片高于厚片,并认为组织坚密的应切薄片,质地松软,结构疏松,宜切厚片,证明传统饮片切制 Decoction or soup is a kind of pharmacy leachable preparation. With the rapid development of science, traditional Chinese medicine has a variety of new formulations and has been developed into traditional Chinese medicine intravenous injection. In spite of this, the decoction still occupies an important position in the treatment and is still used by the Chinese medicine practitioners. In order to explore more scientific decoction procedures, it is necessary to review the decoction research in recent 20 years. First, the thickness of herbs and the relationship between the composition of fried ingredients Thickness and thickness of herbs are closely related to the quality of decoction, the ancients stressed the thin, short section, velvet velvet, simmered, after entering the routine. Modern studies have proved that the frying rate of traditional Chinese medicine is higher than that of thin slices, and it is believed that the tissues should be cut thin slices, soft texture, loose structure, thick slices should be cut to prove the traditional cut slice