1) "Cheqian Wuren Decoction"
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车前五仁汤
1.
Clinical Observation of "Cheqian Wuren Decoction" in Treating 56 Cases of Constipation of Qi-Blood Deficiency
车前五仁汤治疗气血两虚型便秘56例
2) Wure Decoction
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五仁汤
1.
Modified Self-draw Wure Decoction treat 50 cases of patients with functional constipation;
自拟五仁汤加减治疗功能性便秘50例
3) suanzaoren decoction
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酸枣仁汤
1.
Content determination of glycyrrhizin in traditional slice decoction and dispensing granule decoction of Suanzaoren decoction;
酸枣仁汤传统饮片汤剂与配方颗粒汤剂中甘草酸含量的测定
2.
Clinical Observation on Auxiliary Treatment with Suanzaoren Decoction for Chronic Severe Hepatitis;
酸枣仁汤辅助治疗慢性重型肝炎的临床观察
3.
Effect of Suanzaoren decoction on acute hepatic failure in mice;
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酸枣仁汤对小鼠试验性急性肝衰竭的影响
4) Yiyiren Decoction
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薏苡仁汤
1.
63 Cases of Treating Rheumation with Modified Yiyiren Decoction;
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薏苡仁汤加减治疗风湿病63例
2.
Experimental Research of Anti-inflammation and Analgesic Effect of Yiyiren Decoction;
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薏苡仁汤镇痛消炎作用的实验研究
5) Sanren decoction
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三仁汤
1.
SanRen Decoction firstly appeared in“Wen Bing Tiao Bian”,but this prescription was summarized by Wu Jutong from Cheng’s case and Ma’s case in“Lin Zheng Zhi Nan Yi An”.
三仁汤首见于《温病条辨》,但此方是吴鞠通总结《临证指南医案·湿》中冯案和某案而得来,吴氏三仁汤无论是在药物组成上,还是在病机特点、症候特征等方面,和这两个医案都很相似。
2.
Based on the theory of Traditional Chinese Medicine, the principles of the formulation of Sanren Decoction (SD) and its effects and therapies ,We disassembled the SD into two groups: the group of Sanren and the other was the remainders.
基于中医学基本理论和三仁汤的组方原理、配伍及功效,将本方拆为“三仁”组和残方组,从影响水代谢的角度,分别观察对湿阻证大鼠肺组织提取物心钠素(ANP)、肠粘膜Na~+-K~+-ATPase和尿量及尿Na~+、K~+浓度的作用,结果显示: 1。
6) Sanren Tang
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三仁汤
1.
An Experimental Study of Sanren Tang on Motilin and Gastrin in Damp - Heat and Dominant Damp Syndromes of Spleen - Stomach of Rats;
三仁汤对脾胃湿热证、湿偏重证大鼠胃动素、胃泌素作用的实验研究
补充资料:五仁冰花酥
原料配方 富强粉450克 冻猪油170克 五仁馅450克 清水125克 砂糖60克
制作方法
1.皮面:取富强粉250克,过罗,在案上开窝,加入冻猪油60克、清水125克,混合擦匀后,掺入富强粉,擦匀擦透,摔至光滑,稍饧待用。
2.心面:将富强粉200克过罗,在案上开窝,加入冰猪油110克,掺入面粉,擦匀擦透,放一旁待用。
3.将酥皮面放在案上,用手摁成中间稍厚的圆片,包入酥心面成大圆球形,放在案上轻轻摁扁,用擀面杖或酥槌擀成长方形薄片,两端无酥处切下,放在酥上,再擀薄卷成圆卷,于卷的合缝处摁扁揪剂(个大小根据需要定),包入五仁馅成圆球,用手将圆球摁成圆饼状,放一旁待用。
4.用排笔刷清水或用湿布蘸清水后,饼面粘砂糖码放在烤盘里,入炉用180~200℃的炉温烤约20分钟左右,饼身稍硬即熟。
产品特点 色白似冰花,食用香甜可口,果仁味郁浓。
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