1) Processing technology
炮制工艺
1.
Study on the processing technology of Wine Fried Dipacus;
酒炙续断最佳炮制工艺的研究
2.
The contents of tannic acid of different processing samples of Semen Arecae were determi ned with casein and the result s showed that different processing technology can affect the tannic acid content in some degree: improving temperature and due timing can make the content go up , vice versa.
本文研究了槟榔炮制前后鞣酸含量的变化 ,用干酪素法对槟榔不同工艺炮制品中的鞣酸进行了含量测定 ,结果表明炮制工艺确对鞣酸的含量有一定程度的影响 ,加热温度 ,时间适中 ,可以升高其含量 ,反之则会降
3.
Objective To optimize the processing technology of decoction pieces of Fructus Corni.
目的优化山茱萸饮片蒸萸肉和酒萸肉的炮制工艺。
2) Processing procedure
炮制工艺
1.
Our study researched the processing procedure, quantitativestandard and pharmacology of two slices of Rhizoma Sparganic------Rhizoma Sparganic flake and Rhizoma Sparganic with vinegar.
本课题对三棱的两种常用饮片——三棱片和醋三棱进行了炮制工艺、质量标准及药效学的研究。
2.
1 This research mainly concerns with the processing procedures, quantitative standard and stability of Dryopteris Crassirhizoma.
1 本课题对绵马贯众饮片进行了炮制工艺、质量标准及稳定性研究。
3) processing method
炮制工艺
1.
Objective:To establish the processing method of fructus evodiae and its standard for quality control,toxicity aspects and pharmacodynamics were carried out at the same time.
目的:通过正交设计建立甘草制吴茱萸的炮制工艺,并进行质量标准研究、毒理研究和药效学研究。
2.
Objective To optimize the processing method of Codonopsis pilozula prepared product by the factorial design and response surface methodology.
目的以析因设计-效应面法优化党参饮片的炮制工艺。
4) modern processing technology
现代炮制工艺
1.
Conclusion:This method was convenient and viable,can be the modern processing technology of Fructus Arctii.
结论:微波加热的方法简便、可行,可作为牛蒡子的现代炮制工艺。
5) Water grind processing
水飞炮制工艺
6) Micro-wave processed technology
微波炮制工艺
参考词条
补充资料：采气工艺(见天然气开采工艺)
采气工艺(见天然气开采工艺)
gas production technology
，一‘J\匕乙吕天然气开采工艺pro以uetionteehnology)见
说明：补充资料仅用于学习参考，请勿用于其它任何用途。