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中药糖浆剂型是在传统的汤剂基础上演变而来的一大剂型,其品种较多,应用广泛,如何提高中药糖浆剂的质量,服务中医临床,是一个十分重要的问题。一、煎煮方法和时间为了充分发挥糖浆剂的疗效,必须科学地掌握煎煮方法和时间,我国历代名医都很重视中药的煎煮方法,明代伟大的医药学家李时珍说:“凡服汤药,虽物品专精,修治如法,而煎药者卤莽造次,水火不良,火候失度,则药亦不功。”清代名医徐灵胎说:“煎药之法,最宜深讲,药之效与不效全在乎此。”由此可知,能否科学地煎药,直接关系到糖浆剂的质量和疗效。中药饮片在煎
Traditional Chinese medicine syrup type is a large dosage form evolved from the traditional decoction. It has many varieties and is widely used. How to improve the quality of traditional Chinese medicine syrup and serve the clinical practice of Chinese medicine is a very important issue. First, decocting method and time In order to fully play the syrup effect, we must scientifically grasp the decoction method and time. The famous physicians in China have attached great importance to the decoction method of Chinese medicine. Li Shizhen, a great medical scientist in the Ming Dynasty, said: "Where take the decoction? Although the articles specialize in repairing and resolving evils like the rule, and the decocted drugs are reckless, the fire is bad, and the fire is ineffective, then the medicine is not effective.” Xu Lingtai, a famous doctor in the Qing Dynasty, said: “The method of decocting is most appropriate. The effect and inefficiency of medicines are all about this.” Therefore, whether scientific decoction can be directly related to the quality and efficacy of syrups. Chinese Herbal Pieces are fried