浅谈中药的蜜炙工艺  

On Honey-glazed Techniques of TCM

作　　者：韩俊俊[1] 鲁贤昌[2] 

机构地区：[1]浙江省人民医院,杭州310014 [2]浙江中医药大学附属第一医院

出　　处：《浙江中医药大学学报》2010年第6期924-925,共2页Journal of Zhejiang Chinese Medical University

摘　　要：通过对传统蜜炙工艺(先拌蜜后炒、先炒药后加蜜、先加蜜后加药炒)和现代新型蜜炙工艺(烘箱烤制蜜炙法、控温鼓风干燥箱法、微波法、机器蜜炙法、远红外烤箱法、蜜酒炙法)各自优缺点的阐述、对比,给广大中药工作者提供借鉴。By expounding and comparing the traditional and modern honey-glazed techniques on their respective good and bad points,offering reference to broad TCM workers,supplying smart application for clinic,and finally reaching the aim of promoting drink pieces internal quality and guaranteeing TCM clinical needs,better exerting drugs cure effect.

关 键 词：中药炮制 蜜炙工艺 中药加工 

分 类 号：R283.3[医药卫生—中药学]