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目的:探讨不同煎煮方法与服用方法对中药汤剂药效的影响。方法:以八味地黄汤为例,以其煎煮的时间为变量,对汤剂的质量进行有效检测,并分析其药汁与药渣。结果:通过本研究,发现不同的煎煮时间所产生的药汁与药渣的数量和质量均有所不同,对照组药汁量为318mL,而观察组药汁则为282mL,且两种煎煮法所得的药渣在其颜色、气味等方面也有所不同。同时本研究中,观察组的汤剂质量较好,合格率高达100%,而对照组中汤剂质量的合格率仅为60%,两组比较差异有统计学意义(P<0.05)。结论:患者在服用中药汤剂时,必须根据中药成分的不同采取正确的煎煮方式与服用方式,从而实现中药汤剂治疗效果的最大化。
Objective: To investigate the effects of different decoction methods and taking methods on the efficacy of traditional Chinese medicine decoction. Methods: Taking Bawei Dihuang Decoction as an example, taking decoction time as a variable, the quality of decoction was detected effectively and its concoction and dregs were analyzed. Results: Through this study, it was found that the quantity and quality of the medicinal juice and dregs produced by different boiling time were different. The amount of medicinal juice in the control group was 318mL, while that in the observation group was 282mL, The residue from the cooking process is also different in terms of color, smell and the like. In the meantime, the quality of the decoction of the observation group was good with a pass rate as high as 100%, while the passing rate of the decoction quality in the control group was only 60%. The difference between the two groups was statistically significant (P <0.05). Conclusion: Patients taking traditional Chinese medicine decoction must take the right decoction method and taking mode according to the different ingredients of traditional Chinese medicine to maximize the therapeutic effect of traditional Chinese medicine decoction.