中药煎药质量因素分析及我院煎药室问题浅析  

Analysis on the Quality Factors of Chinese Herbal Medicine Decoction and the Problems in the Decoction Room of Our Hospital

作　　者：霍伟 黄贵庆 郑厚平 Huo Wei;Huang Guiqing;Zheng Houping(Department of Medicine Liuzhou Traditional Chinese Medical Hospital,Liuzhou 545000;Department of Medicine The Second Affiliated Hospital of Guangxi Medical University,Nanning 530001,China)

机构地区：[1]柳州市中医医院药学部,广西柳州545001 [2]广西医科大学第二附属医院药学部,广西南宁530001

出　　处：《广东化工》2020年第9期122-123,共2页Guangdong Chemical Industry

摘　　要：通过从煎煮器具、浸泡时间、加水量、煎药次数、煎煮时间、包装机的冲洗、保存条件、人员素质八个方面浅析影响中药煎煮质量的主要因素,结合我院实际情况,分析我院煎煮质量存在的问题,并采取相关改进措施,以期可提高煎药室的煎煮质量,为病人提供安全有效的中药汤剂。Through decoction from the appliance,soaking time and water addition,number of tisanes,decoction time,washing,preservation conditions and personnel quality of the packaging machine eight aspects,analyses the main factors influencing the quality of traditional Chinese medicine decoction combined with our actual situation,analyzed problems existing in the quality of decoction,and relevant improvement measures,in order to improve the quality of the decoction of tisanes room,provide patients with safe and effective traditional Chinese medicine medicinal broth.

关 键 词：中药 煎煮质量 改进措施 

分 类 号：TQ[化学工程]