将净选或切制后的药物,加入一定量醋拌炒的方法称为醋炙法。 醋性味酸苦温,主入肝经血分,具有收敛、解毒、散瘀止痛、矫味的作用。故醋炙法多用于疏肝解郁、散瘀止痛、攻下逐水的药物。
定义 中文名称: 醋炙 英文名称: stir-frying with vinegar 定义: 将净药材或切制品加醋拌匀,闷透,置锅内,炒至规定程度,或边炒边喷醋,至醋被吸尽时,取出放凉的醋制方法。 应用学科: 中医药学(一级学科); 中药
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结果:醋炙柴胡制成的主射剂的鉴别和吸收度明显优于生柴胡。
Results: Identification and absorb radiation dose of Vinegar entrapement was obviously superior degrees birth.
结果酒炙品、醋炙品、盐炙品中大黄素含量与生品相比有不同程度的增加。
Results the contents of emodin significantly increased in samples Fried with rice wine, vinegar and salt compared with the crude.
方法用HPLC测定生品、酒炙与醋炙延胡索中延胡索乙素和去氢紫堇碱的含量。
Methods A HPLC method was used to determine the contents of tetrahydropalmatine and dehydrocorydaline in Rhizoma Corydalis crude drug, stir-frying with wine and vinegar.
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