1) stir-heating with salt-solution of TCM
中药盐炙
1.
Objective To investigate common technique of stir-heating with salt-solution of TCM,and to provide safe cut crude drug with stable and under-controlled quality,reliable curative effect for clinical use.
目的探讨中药盐炙共性技术研究的思路,为临床提供质量稳定、可控,疗效可靠,使用安全的中药饮片。
2) honey-fried Chinese herbs
蜜炙中药
3) stir-bake with saltwater
盐炙
1.
Optimum stir-bake with saltwater technology on Rhizoma Alismatis by multiple indexes orthogonal test;
多指标正交试验法优选泽泻盐炙炮制工艺
2.
Objective To optimize a stir-bake with saltwater technology of processing Achyranthes bidentata Bl.
目的:优化牛膝盐炙工艺,为中药饮片的标准化和现代化提供依据。
4) Stir-heated with salt solution
盐炙
1.
Comparison of fingerprints of semen trigonellae before and after stir-heated with salt solution
胡芦巴盐炙前后指纹图谱对比研究
5) salt-roast process
盐炙工艺
1.
Objective: To determine the best salt-roast process of Semen Trigonellae.
方法:以炒制温度、炒制时间、翻动次数为因素,采用正交设计L9(34),以醇溶性浸出物、胡芦巴碱的含量为指标,进行盐炙工艺的优选。
6) mechanism of stir-heated with salt solution
盐炙原理
补充资料：杯炙
1.谓酒菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条