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丸剂(亦称丸药)系我国古老药物剂型之一,长期以来中医临床习用于汤剂配伍包煎。因其种类繁多,制备方法不一,崩解时间差异大,在煎煮过程中发现丸药包煎对成分的浸出影响颇大。为提高丸剂临床疗效,笔者对几种常用于汤剂中包煎的丸药采用整粒丸与打碎包煎进行了简单的实验观察,对其水溶性煎出物作了比较,并提出个人浅见,供同道参考。一、实验方法准确称取二至丸、良附丸、磁朱丸、安神丸各15克(汤剂常用量)三份。每一丸药取一份整粒丸用绢包袋包好,一份打碎过了
Pills (also known as pill pills) are one of the ancient drug formulations in China. For a long time, traditional Chinese medicine has been used to decoct soups. Because of its variety, the preparation method is different, and the disintegration time is very different. It is found that during the decoction process, the bolus of the pill has a great influence on the leaching of the ingredients. In order to improve the clinical efficacy of the pill, the author used simple and experimental observations of several pills commonly used in soup decocting and frying and frying, and compared the water-soluble fritters with personal observations. For fellow reference. First, the experimental method accurately weighed two to pill, Liang Fu pill, magnetic Zhu Wan, Anshen Pills 15 grams (detergent dose) three. Take one pill for each pill and wrap it in a bag, one broken