中药复方的煎煮方法不同,常会对药效带来影响,为了探讨复方诸药味共同煎煮(合煎简称M)和方中诸药分别煎煮,再混合成方(分煎,简称S)等不同煎煮方法对药效的影响,以桂枝汤为对象,就其对流感病毒性肺炎、炎性渗出、肿胀的形成发展和镇痛等功效进行了实验观察,今将结果报告于下。 Different methods of decoction of traditional Chinese medicine compound often affect the efficacy of the drug. In order to explore the compound decoction of each compound, the common boiling (abbreviated abbreviated as M) and Fangzhong various herbs are respectively decocted, and then mixed into a square (fractional fried, referred to as S). The effect of different decoction methods on the efficacy of the drug was investigated. Guizhi Decoction was used as an object. Experimental observations were made on its effects on influenza virus pneumonia, inflammatory exudation, swelling formation and analgesia, and the results were reported today. under.