| 中药炮制药汁制法历史沿革及研究进展 |
| 投稿时间：2013-01-31 修订日期：2013-08-02 点此下载全文 |
| 引用本文：崔妮,史辑,景海漪,贾天柱.中药炮制药汁制法历史沿革及研究进展[J].药学实践杂志,2014,32(3):167~170,198 |
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| 中文摘要:系统整理了药汁制法,包括姜汁炙、甘草汁炙、米泔水炙、吴茱萸汁炙、黑豆汁制、胆汁制、明矾水制等的古代、近代、现代文献,对药汁制法的历史沿革及研究进展进行了综述。为开展炮制辅料药汁的研究提供有益的借鉴。 |
| 中文关键词:炮制辅料 药汁制 历史沿革 研究进展 |
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| History and processing research on herbal juice |
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| Abstract:The literatures of classic and modern application of herbal juice, like ginger juice, licorice juice, rice water, evodia rutaecarpa juice, black soya bean juice, bile, etc were collected. The history and successive changes of the processing research of herbal juice used as processing excipient were summarized, which could offer the reference to the modern processing excipient of herbal juice. |
| keywords:processing excipient herbal juice application history research progress |
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