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《中药材》1993年第7期在“蜜炙药材新法”中提出:“药材1kg,加入蜂蜜150～200g,白酒50g,拌匀,……”笔者认为此法使用的辅料似为不妥,现将理由阐述如下。 药典炮制通则中规定:“蜜炙时,该先将炼蜜加适量开水稀释后,加入净药材中,拌匀,……”,“除另有规定外,每净药材100kg,用炼蜜25kg”。蜂蜜经过炼制,不仅是为了除去杂质、部分水分和杀灭微生物,而其性味、功能、化学成分、药理作用都所有改
“Chinese herbal medicine” in the seventh period of 1993 in the “new method of candied herbs”: “1kg medicinal herbs, add honey 150 ~ 200g, liquor 50g, mix well, ...” I think this method used accessories seem to be inappropriate, The reason is explained below. The pharmacopoeia General Principles stipulate that: “When honeyed, the honey should first be diluted with appropriate amount of boiled water and then added to the net medicinal materials, mix well, ...”. “Unless otherwise specified, 100kg per net medicine, with honey 25kg ". After the honey is refined, not only is it to remove impurities, part of the water and kill microorganisms, but its taste, function, chemical composition, and pharmacological effects are all changed.