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The Establishment and Thinking of Chinese Medicine Standard Decoction

机译:中药标准汤的建立与思考

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Through the research on the development history of Chinese medicine traditional decoction, the Chinese medicine decoction was compared with the scrambled and fried granules, and the effects of Chinese medicine decoction were discussed from the perspectives of quality and quality of decoction, boiling utensils and fire temperature. Quality of the proposed, and the concept of Chinese medicine standard decoction, to ensure the efficacy of Chinese medicine decoction processing methods for the establishment of traditional Chinese medicine standard decoction industry standard to provide a theoretical basis. Chinese medicine decoction, also known as decoction, refers to the Chinese medicine under the guidance of the theoretical system, will be thin or broken single herb, or in accordance with the physician prescription compatibility of a variety of Chinese medicine Pieces, adding water, into a specific decoction after boiling for some time, discarding the residue, taking concentrated juice to made of liquid medicine. Decoction mainly use water as a solvent, but sometimes may use wine, vinegar, honey and other fry related to the drug and the need for treatment to promote the active ingredients in the drug dissolution. It is currently widely used in clinical practice of a dosage form. Although the use of decoction in the clinical use of a wide range, but there are clinical application of personalized decoction caused by the traditional uniform quality of the decoction poor, ineffective, mass production and there is no uniform standard, the quality of production can not be organic unity and other issues The Therefore, based on the traditional Chinese medicine traditional decoction preparation and characteristics, this paper proposed the concept of traditional Chinese medicine standard decoction, that is aimed at curing the product form, standardized production process, for the establishment of traditional Chinese medicine standard decoction production and application of industry standards to provide a theoretical basis.
机译:通过对中药发展史的研究,中药汤与炒和炒颗粒​​进行比较,从汤,沸腾器具和火热温度的质量和质量的角度讨论了中药汤的影响。质量提出,以及中药概念标准煎汤,确保中药煎剂加工方法为建立中药标准煎剂行业标准提供了理论依据。中药汤,也称为汤剂,是指中药在理论体系的指导下,将是薄或破碎的单人草药,或按照医生处方兼容各种中药件,加入水,加入水,进入沸腾后的特定汤一段时间,丢弃残留物,取浓果汁制成液体药物。煎汤主要用水作为溶剂,但有时可以使用葡萄酒,醋,蜂蜜和其他与药物相关的油炸,需要治疗促进药物溶解中的活性成分。目前广泛用于剂型的临床实践。虽然使用汤剂在临床使用中的广泛范围内,但有临床应用的个性化汤引起的传统均匀质量较差,无效,批量生产,没有统一的标准,生产质量不能是有机统一和其他问题,因此,基于中医传统煎汤制备和特点,本文提出了中药标准煎剂的概念,旨在固化产品形式,标准化生产过程,为建立中药标准煎汤生产和应用行业标准提供理论基础。

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