关于用烘法取代传统炒炙法的炮制理论初探
首发时间:2008-09-28
摘要:摘要:本文在系统比较了传统炒炙法与烘法在炮制中药的机理,特点,并综述了用烘法代替炒炙法炮制中药研究实例的基础上,提出了以烘法取代传统炒炙法的炮制新理论,认为烘法相对于炙法具有如下优势:可以对加热温度、时间进行人为的、数字化的、可控的调节,操作简单、劳动强度小,且成品质量好,颜色均匀,不易被污染等。因此得出以烘法代替炒炙法炮制中药是可行的,并指出了烘法炮制中药在以后研究中的工作重点。
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Preliminary explore of processing theory on replacing broiling and frying with baking
Abstract:This text puts forward a new processing theory”replacing broiling and frying with baking ”,after reviewing the case study of processing herbs with baking and comparing the mechanism, characteristics of broiling,frying and baking.The author holds that processing herbs with baking has more advantages than traditional way with broiling and frying such as simple operation , low labour tension, good quality production, uniform colour ,less liable to be contaminated ,and the regulation of heating temperature can be controllable and digitalized .The conclusion of the text is that processing herbs with baking is feasible and the author points out the key work of processing herbs with baking in the future.
Keywords: Chinese herbs processing baking broiling frying
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No.2448031823612225****
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