蜜炙甘草炮制方法的实验改革

目的改革传统蜜炙甘草的炮制方法，解决传统蜜炙法存在的一些问题。方法将净甘草加练蜜、白酒、水闷润后，置恒温干燥箱，60℃，恒温干燥1小时（烘干法）所制得的甘草炮制品与传统蜜炙法的甘草炮制品进行比较。结果优于传统蜜炙法。结论烘干法简便，卫生，实验教学中应用烘干法，调动学生的积极性，烘干法的甘草炮制品在外观性状、贮存期等方面明显可操作性强，能克服传统蜜炙法存在的缺点，而且在激发学生的创新思维。

Objective To find a solution for overcoming the defects of honey baked Radix Glycyrrhizae by changing the processing method. Methods first, dip some clean Radix Glycyrrhizae in a mixture of honey, wine and water. After that, dry them in a box with electro thermal constant temperature （60℃） for about one hour. And then compare the Radix Glycyrrhizae with those processed in traditional way. Results Radix Glycyrrhizae processed with new method, with better appearance and longer storage life, is definitely priority to traditional ones. Conclusion the new processing method which is easy to operate is adequate to overcome the defects of honey baked Radix Glycyrrhizae. in addition, with the innovation of laboratory teaching, this way can fully active the students＇ enthusiasm and inspire their spirits of creation.