乳香炮制方法的比较研究  

Comparison of Processing Methods for Olibanum

作　　者：张志国[1] 欧阳荣[1] 王奇成[1] 

机构地区：[1]湖南中医学院附属第一医院,长沙市410007

出　　处：《中国药房》1999年第5期239-240,共2页China Pharmacy

摘　　要：目的：为了解决乳香的结块问题，以便达到调配称量、分戥准确及有利于包装贮藏等，笔者进行了乳香炮制方法的对比研究。方法：采用生品,醋炙、吸附、水煮、麸炒等。结果：吸附法成品全部是粉末状，其它4法成品部分或全部结块。结论：吸附法较好。AIM: To solve the problem that the processed olibanum always turns to caking mass, which makes it be packedwith difficulty and makes it not easy to weigh correctly and store, we have compared several methods of processingolibanum. METHODS: Fresh materials were processed by stir--frying with vinegar, adsorption, boiling with water, frying withbran. RESULTS: The method of adsorption made olibanum totally powdery,while the other four methods made it turn to partlyor totally caking mass. CONCLUSION: The method of adsorption is the best.

关 键 词：乳香 吸附法 炮制 中药 比较研究 

分 类 号：R282.71[医药卫生—中药学] R283.4[医药卫生—中医学]