甘草经蜜炙具有补中益气功效。早在唐代孙思邈的《千金翼方》中就有蜜炙甘草的记载。甘草的炮制方法是:先将炼蜜加适量开水稀释后,加入甘草片拌匀,闷透,置锅内用文火炒至一定程度。此法被广泛运用,但存在一定弊病;炙成品色泽暗淡,粘手且久凉不散,易回潮,生虫、发霉。炼蜜较粘稠,又不易进入甘草组织内部,用蜜量也较大。鉴于此我对传统的炮制方法进行了改革,采用酒蜜炙法。取得了较好的效果。 Licorice has the effect of replenishing qi and replenishing qi. As early as the Tang Dynasty Sun Sung-fu’s “Qian Jin Yi Fang,” there is a record of candied licorice. The preparation method of licorice is: First, add honey, add appropriate amount of boiling water to dilute, add licorice tablets and mix well, stuffy and thoroughly, set the pot with a slow fire to a certain extent. This method has been widely used, but there are certain drawbacks; the color of the finished product is dark, sticky and long-lasting, and it is easy to regain moisture, insects, and mildew. The honey refining is more viscous, and it is not easy to enter the interior of the licorice tissue, and the amount of honey is also larger. In view of this, I have reformed the traditional method of concocting and adopted the liqueur method. Has achieved better results.