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作 者:乔培浩 张忠全 马莹[2] QIAO Peihao;ZHANG Zhongquan;MA Ying(Shanghai Tongjitang Pharmaceutical Co.,Ltd.,Shanghai 201707,China;Yueyang Hospital of Integrated Traditional Chinese and Western Medicine,Shanghai University of Traditional Chinese Medicine,Shanghai 201100,China)
机构地区:[1]上海同济堂药业有限公司,上海201707 [2]上海中医药大学附属岳阳中西医结合医院,上海201100
出 处:《上海医药》2019年第21期23-26,共4页Shanghai Medical & Pharmaceutical Journal
基 金:上海市卫生和计划生育委员会中医药科技创新项目(ZYKC201603007)
摘 要:目的:通过测定单味花类中药饮片在室温浸泡条件和煎煮条件下的吸水系数,探索加水量的标准化,为计算中药在煎药机条件下的加水量提供依据。方法:对42味花类中药饮片分别测定室温浸泡和煎煮条件下的吸水系数,并通过五组复方饮片来验证机器煎煮条件下实测的吸水量与按吸水系数计算的吸水量之间的差异。结果:花类中药饮片煎煮前后的吸水系数差异较大,煎煮后吸水系数明显增大,按饮片煎煮后吸水系数计算的吸水量更接近实测吸水量。结论:当中药煎剂在室温浸泡条件下的吸水系数用作加水量的计算依据时,应考虑中药煎剂煎煮过程对吸水量的影响,以便有效改善汤剂的质量。Objective:To explore the standardization of water addition by measuring the water absorption coefficient of single-flavored flowers of traditional Chinese medicine(TCM)decoction pieces under conditions of room temperature soaking and decoction for TCM so as to provide a basis for the calculation of water addition under the conditions when the decocting machine is used.Methods:The water absorption coefficient was determined under room temperature soaking conditions and decoction conditions for the 42-flavored flowers of TCM decoction pieces.The differences between the measured water absorption under the decoction condition of the use of machine and the water absorption calculated according to the water absorption coefficient were verified by decoction experiments of five groups of compound TCM decoction pieces.Results:The water absorption coefficient of the TCM flowers pieces was greatly different before decoction and after and the water absorption coefficient was significantly increased after decoction.However,the water absorption calculated by the water absorption coefficient after decoction was closer to the measured water absorption.Conclusion:When the water absorption coefficient of TCM decoction under room temperature soaking conditions is used as the basis for calculating the water addition,the effect of TCM decoction process on water absorption should be considered in order to effectively improve the quality of decoction.
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