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由于草药品种繁多,性味功能各异以及临床应用目的和病人病症的不同变化,因此,必须有统一而合理的煎剂和服用方法,才能充分发挥其治疗作用。我科常用的煎服法是: 一、配药:一般药物,鲜品为干品的两倍,具体药物还应视其鲜品含水量和药物的干燥程度而酌量增减。处方中各药,按其性味功能和临床应用目的,分为先煎、后下、包煎、冲服等分别配好。配药时,应以秤量为准,不可随便“抓一把”。一些坚硬的果实和种子,晒干后难以煎出药味,配用时应打碎,如金樱子、山梔子、荔核、橘核、自种带壳苡米等。
Due to the variety of herbal medicines, various taste functions, and the different changes in clinical purposes and patient conditions, it is necessary to have a unified and reasonable decoction and administration method in order to fully exert its therapeutic effects. The decoction method commonly used in our department is: First, dispensing: general drugs, fresh products are twice as dry, specific drugs should also consider the freshness of the fresh product and the degree of drying of the drug and increase or decrease. Each medicine in the prescription is divided into fry, post-bread, fry, and blunt, according to its taste function and clinical application purpose. When dispensing medicine, it should be subject to weighing, and you should not casually “grab a hand.” Some hard fruits and seeds are difficult to cook after drying, and should be broken when used, such as Rosa laevigata, Crataegus tincture, Poria nucleus, Citrus sinensis, Self-cultivated shelled glutinous rice and so on.