【摘要】 川帮中药炮制技术发源于四川省,最早出现于中唐时期,形成于明清时期。其技术偏重于蒸制与复制:生大黄片用黄酒水闷透,蒸制,晒七八成干,如此反复操作九次而得"九制大黄";生半夏清水漂浸,分期加入明矾、石灰、皮硝等,历时两月有余制成"仙半夏";生天南星粉与胆汁搅拌、发酵、阴干,再用黄酒蒸制可得"九转南星";生附子用胆水浸泡后,经过煮、蒸、烤而制成"临江片"。更多还原

【Abstract】 The processing technology of Sichuan Group Chinese medicine originated in Sichuan Province.It began in the Middle Tang Dynasty and get developed in the Ming and Qing Dynasties.Its technology focuses on steaming and repeated processing:Shengdahuang(raw rhubarb pieces) are stuffed with yellow wine water,then steamed and dried to 70% to 80%.The operation is repeated nine times in order to get "Jiuzhidahuang(rhubarb)";Shengbanxia(raw pinellia) is rinsed in water,and Mingfan(alum),Shihui(lime) and Pixiao(mirabilite),etc.are added in stages,which takes more than two months to get "Xianbanxia";Shengnantiannxing powder is added with bile,being stirred,fermented,dried in the shade,and then steamed with rice wine to obtain "Jiuzhuannanxing";after the Shengfuzi(raw aconite) is soaked in bile water,and being cooked,steamed and roasted, "Linjiangpian" is obtained.更多还原