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乳香、没药的炮制,自唐至清应用较广泛的是酒制法,而目前常用的醋制法记载较少。通过文献考证和对炮制作用的分析,认为两种炮制方法各有侧重,不能相互取代,建议保留酒炒法。
The frankincense and myrrh concocting process is widely used in the wine-making process from the Tang Dynasty to the Qing Dynasty. However, the commonly used vinegar-making method does not record much. Through the literature review and the analysis of the artillery production, it is believed that the two methods of cooking have their own emphasis and cannot be replaced by each other.
