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蜂蜜性味甘平,有甘缓益元之功,用蜂蜜炙药多用于补脾益气,润肺止咳。蜜炙药炮制方法按1963年药典附录中规定“将药材与炼熟的蜜及开水少许,拌匀,稍闷,置锅内用文火炒,使蜜炙入药材内,至水分去尽,不粘手为度……。”实践证明蜜炙药质量,决定于炼蜜用量和火候强弱,在每种药炮制项下都有了详细记述,但炼密用开水稀释只提到少许,在实际操作中加开水量多少也直接影响蜜炙药的质量,加水量大,致炼蜜太稀,药材不能完全吸收,易潮湿发霉,如加水量
Honey is sweet and sweet, and it has the power to ease the benefits. The use of honey to pound medicine is mostly used to make up spleen and replenish Qi, and to moisten the lungs and stop the cough. The candied herbs are processed according to the 1963 Pharmacopoeia appendix, which states: "Make herbs and cooked honey and boiled water a little, mix well, a little boring, set the pot with slow fire fry, so that the honey dip into the herbs, to the end of the water, not Stickiness is degree....” Practice has proved that the quality of candied fruit depends on the amount of honey used and the temperature of the fire. It is described in detail under each type of medicine. However, dilution with boiling water only mentions a small amount. How much water is added in the actual operation will also directly affect the quality of candied medicinal herbs. The amount of added water is too large and the resulting honey is too thin. The medicinal materials cannot be completely absorbed, and it is easy to be damp and moldy, such as adding water.