穿山甲的炮制及其有效成分的变更(国外英文资料).docVIP

穿山甲的炮制及其有效成分的变化(国外英文资料) Changes in the processing of pangolin and its active ingredients Update date: 2009-10 click: li jiang jian The scales of the Manidae, Manidae, Manidae, Manidae, and Manidae. Mild cold, salty, liver and stomach. This product has the effect of blood stasis, lower milk, ventilation and discharge. There are many ways to do pangolin. Compendium of the original, gun, or crisp broiled, webbed hands grilled, vinegar main, or to burn, or Fried, soil fry, Fried clam meal, each with his own, not for the user [1]. This paper discusses the method of the pangolin and the change of the effective composition before and after the process. 1 processing methods 1.1 the sand calcined method Sand is an important ingredient in the processing of pangolin, so the quality of the sand is directly related to the quality of the finished product. Take a few of the river sand, sieve the coarse grains with iron sieve and wash the soil and fine powder in clean water with clean water. Honey first melting pot, add water and evenly, stir to have clean river sand drying (honey, water, river sand = 3:1:75, which is beneficial to remove toxic substances in the sand). Then take the sand: the oil = 100:1 ratio, the oil is added to the vegetable oil, mix the sand, and heat the side. Stir fry until black and shine, smooth and without lampblack. 1.2 sand method Heat the oil in the hot oil sands, heat the heat in the heat, and fire the fire until the slide is easy to turn. Start with 3 ~ 4 2mm thick white paper to be buried in the sand for about half a minute, if the paper is brown or coking, the sand temperature is too high, add the cold sand to stir fry to reduce the temperature. If the paper is dark yellow, moderate sand temperature (200 ℃), can be created. At this time, the fire should be strictly controlled, and the fire is good. When the pangolin is Fried until it expands, the edge is curly and the surface is golden, and it is quickly out of the pot, sifting the sand, and then b