摘要
通过从煎煮器具、浸泡时间、加水量、煎药次数、煎煮时间、包装机的冲洗、保存条件、人员素质八个方面浅析影响中药煎煮质量的主要因素,结合我院实际情况,分析我院煎煮质量存在的问题,并采取相关改进措施,以期可提高煎药室的煎煮质量,为病人提供安全有效的中药汤剂。
Through decoction from the appliance,soaking time and water addition,number of tisanes,decoction time,washing,preservation conditions and personnel quality of the packaging machine eight aspects,analyses the main factors influencing the quality of traditional Chinese medicine decoction combined with our actual situation,analyzed problems existing in the quality of decoction,and relevant improvement measures,in order to improve the quality of the decoction of tisanes room,provide patients with safe and effective traditional Chinese medicine medicinal broth.
作者
霍伟
黄贵庆
郑厚平
Huo Wei;Huang Guiqing;Zheng Houping(Department of Medicine Liuzhou Traditional Chinese Medical Hospital,Liuzhou 545000;Department of Medicine The Second Affiliated Hospital of Guangxi Medical University,Nanning 530001,China)
出处
《广东化工》
CAS
2020年第9期122-123,共2页
Guangdong Chemical Industry
关键词
中药
煎煮质量
改进措施
Traditional Chinese medicine
frying quality
improvement measures
作者简介
霍伟(1974-),男,柳州人,大专毕业,主要研究方向为中药基础研究;通讯作者:黄贵庆(1987-),男,南宁人,硕士研究生,主要研究方向为中药临床药理研究。
