中药饮片特殊煎煮分类与技术要点  

Classification and Key Points in Special Decoction Methods of Chinese Herbal Pieces

作　　者：陈洪燕[1,2] 陈树和 闫斌[1,2] 周从辉 黄正德 杨新建[3] 梁颖 安雅婷[3] 李学林 刘瑞新[4] CHEN Hongyan;CHEN Shuhe;YAN Bin;ZHOU Conghui;HUANG Zhengde;YANG Xinjian;LIANG Ying;AN Yating;LI Xuelin;LIU Ruixin(Department of Pharmacy,Hubei Provincial Hospital of Traditional Chinese Medicine,Wuhan 430061,China;Institute of Traditional Chinese Medicine,Hubei Province Academy of Traditional Chinese Medicine,Wuhan 430074,China;Department of Pharmacy,Affiliated Hospital of Tianjin Academy of Traditional Chinese Medicine,Tianjin 300120,China;Department of Pharmacy,the First Affiliated Hospital of Henan University of Traditional Chinese Medicine,Zhengzhou 450000,China)

机构地区：[1]湖北省中医院药事部,武汉430061 [2]湖北省中医药研究院中药研究所,武汉430074 [3]天津市中医药研究院附属医院药学部,天津300120 [4]河南中医药大学第一附属医院药学部,郑州450000

出　　处：《医药导报》2021年第11期1523-1527,共5页Herald of Medicine

基　　金：国家重点研发计划-中医药现代化研究重点专项“中药饮片智能调剂与煎煮设备关键技术研究”(2017YFC1703400),课题1:中药饮片智能自动化调剂设备研发(2017YFC1703401),课题2:中药饮片智能化煎煮设备及煎药信息化系统研发(2017YFC1703402);湖北省自然科学基金资助项目(2020CFB438)。

摘　　要：该文通过查阅、归纳、整理相关文献,将中药饮片特殊煎煮方法分为先煎、后下、包煎、另煎(另炖)、溶化(烊化)、煎汤代水、其他等7种,并建立《中华人民共和国药典》(2020年版一部)收录的73味需要进行特殊煎煮中药饮片的煎煮参数等技术要点,以期为制定中药汤剂煎煮技术规范奠定基础。By consulting,summarizing and sorting out literatures,the special decoction methods of Chinese herbal pieces was classified seven kinds,including decocted earlier,decocted later,wrap-boiling,decocted separately(stewed separately),dissolve solute(melting by heat),decoction instead of water,and others.A total of 73 Chinese herbal pieces were collected in the Pharmacopoeia of the People's Republic of China(the first volume,2020 edition).The key points and decocting parameters of the herbal pieces which need special decocting were established in order to lay the foundation for formulating the decocting technical specification of traditional Chinese medicine decoctions.

关 键 词：中药饮片 特殊煎煮 先煎 后下 包煎 另煎 溶化 煎汤代水 冲服 

分 类 号：R286[医药卫生—中药学] R95[医药卫生—中医学]