新法炮制与传统炮制蜜制甘草比较研究

[目的]比较新法炮制与传统炮制蜜制甘草品质与贮存。[方法]传统炮制炼蜜加1/3水熔化混合润透甘草片,拌炒至握之成团,松之即散,不粘手为度。新法炮制将甘草片、生蜜、酒、凉开水混合润透后拌炒至七成干,再用一定比例的炼蜜喷洒在甘草片中继续拌炒到握之成团,松之即散不粘手为度。[结果]新法炮制品表面呈金黄色、干爽、有光泽而不焦,不粘手,内部颜色均匀加深,维管束,有蜜液渗入痕迹,气醇香,味甘甜,贮存时间长,不发霉,增强补脾益气作用。[结论]新法炮制甘草外观性状美观,品质稳定,有利贮存。

The New Processing Drugs and Traditional Processing Drugs Stir- frying with Honey Liquorice Comparative Study

[ Objective ] The new processing drugs and traditional processing drugs stir- frying with honey liquorice quality and storage. [ Methods ] Traditional processing drugs stir -frying mixed with 1/3 melt water nourishes licorice piece, and Stir until the dough is, that the pine away, not glue the hand for degrees. The new processing drugs will be born of licorice, honey, wine, LiangKaiShui mixed nourishes and stir to seventy percent after dry, then use a certain proportion of honey in licorice in spray tried to continue to hold and stir The clouds, The pine is The scattered not glue The hand for degrees. [ Results] The new processing drugs sur- face, dry, a golden luster and not coke, do not glue The hand, deepen internal even color, vascular bundle, have honey fluid infiltration trace, gas fragrance, taste sweet, the storage time long, mildewy, enhance tonifying spleen yiqi role. [ Conclusion] The new processing drugs liquorice appearance characters and beautiful, stable quality, favorable storage.