对中药汤剂煎煮方法的研究  

Study on the Method of Decocting Medicinal Herbs

作　　者：刘佃全[1] 张言镇[1] 李玉胜[1] 于东平[1] 王桂英[1] 王玉芬[1] 

机构地区：[1]山东省潍坊市人民医院

出　　处：《中国药房》1994年第2期44-45,共2页China Pharmacy

摘　　要：本文报道通过实验证实：中药汤剂常规法第二煎后的药渣仍有利用价值，并对煎煮次数与煎出量的关系进行了研究，同时对汤剂煎煮方法进行了三点改进，通过煎出物总量测定和抑菌实验，证明改进煎煮法能保证汤剂质量和药效，因此，具有较大的实用价值。It was proved experimentally that the drugs of a decoction after twice extration by decocting still contained active components.A study was carried out to evaluate the relation between the times of decocting and the volume of herb broth.Three aspects of improvement in the method of decocting were proposed.By determining the total volume of decoction and bacterial inhibition test.it was proved that the improved method could ensure the quality and therapeutic effect of decoction.We consider that this improved method is useful in clinical practice.

关 键 词：煎煮方法 中药学 汤剂 

分 类 号：R283.661[医药卫生—中药学]