黑豆蒸制首乌和酒制熟地黄传统工艺与改进工艺比较研究.docVIP

黑豆蒸制首乌和酒制熟地黄传统工艺与改进工艺比较研究 　　【摘要】目的：比较黑豆蒸制首乌与酒制熟地黄传统工艺与改进工艺炮制的效果差异。方法：首乌与生地黄均分为A、B两组，A组药材采用传统工艺进行炮制，B组药材采用改进工艺进行炮制。比较传统工艺与改进工艺两种炮制方法的辅量使用量、辅料制备时间、蒸制时间、蒸制时耗煤量、干燥时间、干燥时耗煤量、成品率以及药物成分的改变情况等。结果：改进工艺炮制黑豆蒸制首乌与酒制熟地黄辅料使用量、辅料制备时间、蒸制时间、蒸制时耗煤量、干燥时间、干燥时耗煤量均明显少于传统工艺炮制，成品率高，药物成分的含量无明显改变。结论：改进工艺炮无黑豆蒸制首乌与酒制熟地与传统炮制工艺相比，具有节省辅料，缩短辅料制备时间，蒸制时间以及干燥时间，节省蒸制时耗煤量以及干燥时耗煤量，能最大程度地节省能源，保持制成品的药物含量，对实现经济化地大量生产具有重要的意义。 　　【关键词】制首乌；熟地黄；传统炮制工艺；改进炮制工艺 　　【中图分类号】R943.1【文献标志码】 A【文章编号】1007-8517（2016）21-0026-03 　　Comparison of Black Beans and Steamed with Wine Radix Rehmannia Traditional Technology and Process Improvements Concocted Effect 　　YANG RongyingCHEN JianmingHUANG Xiuyu 　　Department of Pharmacy，Maoming Hospital of Traditional Chinese Medicine，Maoming 525000，China 　　Abstract：Objective To compare the black beans and steamed with wine Radix Rehmannia traditional crafts and the effect of improving the process concocted difference. Methods Radix Rehmanniae and were divided into A， B two groups， A group using the traditional technology of processing herbs， medicinal Group B using improved technology for processing. Time more traditional process and improve time use accessories， materials preparation process two kinds of processing methods required， the time required for steaming， steaming steaming coal consumption， required for drying， drying coal consumption and yield Wait. Results Improved process steaming black beans cooked with wine and the amount of Radix Rehmannia use of materials， the time required for preparation of materials， time required for steaming when steaming coal consumption， drying time required， when dry coal It was significantly less than the traditional processing technology， high yield. Conclusion The improved process when the gun black beans and steamed with wine Radix Rehmannia and traditional processing technology， compared with saving materials， shorten the time required for preparation of materials， steaming time and the time required for drying needs， saving steaming con