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生熟鹿角粉碎法与现代研究探讨 被引量:1

Study on Pulverization of Raw and Ripe Lujiao(Cervi Cornu)and Modern Research
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摘要 生鹿角粉碎,在刀具的选择方面,片刀、斧这些暴力性强的工具难以发挥作用。而用锉刀、木工刨慢慢地锉削,甚至用乳钵研磨,反倒有很好的效果。熟鹿角粉碎,用火力最强的闷煅法,反而使鹿角炭化失去药效。用火力较小的炭烧酒淬法质量明显提高。而用火力最为温和的酥炙法在粉碎与存性程度方面均达到了最优。总之,生鹿角粉碎以木工刨为优,熟鹿角粉碎以酥炙法为佳。在研究中应注意,现代工艺粉碎鹿角并非越细越好,要与药效相对应。临床用药应将生熟鹿角作为两种药物。注意中成药配方中的鹿角在制备过程中有的成为鹿角胶与霜的混合物,有的成为鹿角胶。 In the selection of cutting tools for raw Lujiao(Cervi Cornu)crushing,violent tools such as knife and axe are difficult to play a role. While filing with a file,a carpenter’s plane slowly,and even grinding with a mortar,have a very good effect. When the cooked Lujiao(Cervi Cornu)are crushed,the fire calcination method with the strongest firepower will make the Lujiao(Cervi Cornu)carbonized and lose the effect of medicine. The quality of wine quenching with charcoal with less firepower is significantly improved. The crispy roasting method with the most mild firepower achieves the best in terms of crushing and maintaining medicinal properties. In short,raw Lujiao(Cervi Cornu)are better crushed by wood working plane,and cooked Lujiao(Cervi Cornu)are better crushed by crisp roasting method. In the research,it should be noted that when crushing Lujiao(Cervi Cornu)with modern technology,it should correspond to the efficacy,not the finer the better. Raw and cooked Lujiao(Cervi Cornu)should be used as two drugs in clinical medication.Note that some Lujiao(Cervi Cornu)in the formula of Chinese patent medicine become the mixture of Lujiao(Cervi Cornu)glue and cream during the preparation process,and some become Lujiao(Cervi Cornu)glue.
作者 于大猛 李惠芳 李强 虞雪云 YU Dameng;LI Huifang;LI Qiang;YU Xueyun(Institute of Basic Research in Clinical Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China;Capital Medical University,Beijing 100069,China)
出处 《辽宁中医药大学学报》 CAS 2022年第11期1-4,共4页 Journal of Liaoning University of Traditional Chinese Medicine
基金 中国中医科学院科技创新工程项目(CI2021A00415)。
关键词 鹿角 炮制 粉碎 酥炙 闷煅 Lujiao(Cervi Cornu) processing crushing crispy plane file stuffy calcined
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