摘要
目的探讨荆芥炭的最佳炮制程度。方法对不同炮制程度的荆芥炭的性状、鞣质的含量、止血作用、凝血作用进行比较。结果荆芥炒炭后鞣质含量增高,止血和凝血作用显著增强。结论荆芥炭应炒至表面黑褐色,内部焦褐色或黑褐色。
OBJECTIVE Study on the best processing degree of carbonized catnip. METHODS Make a comparison of properties,content of tannin, hemostasia effect,and cruor effect between different processing grade carbonized catnip. RESULTS Carbonized catnip had higher content of tannin,and reinforced hemostasia and cruor effects. CONCLUSION Catnip shall be stir-fried to be black-brown-colored superficially and burnt-brown-or black-brown-colored inside.
出处
《齐鲁药事》
2006年第9期559-560,共2页
qilu pharmaceutical affairs
关键词
荆芥炭
鞣质
止血作用
凝血作用
carbonized catnip
tannin
hemostasia effect
cruor effects
