中药炮制辅料种类很多,各地采用的辅料和使用方法都不完全统一,现就中药炮制辅料的基理和临床作用谈一些看法,供同道参考。一、中药辅料的基理关于中药炮制辅料的资料散见于历代医药书籍之中,零星散乱,如《伤寒论》、《金匮要略》两书里用姜、蜜酒等制药。梁.陶宏景著《本草经集注》中载:“姜计制半夏,取其所畏,以其制耳”,又提到干地黄渍酒良,菟丝子得酒良等,堪称后世药物酒制的起源。唐、孙思邈著《千金方》、《千金异方》提到蜜制、酒制、醋制等。孟诜撰《食疗本草》中,地黄以密煎或混含之或酒饮……生则寒;蜀椒以面裹作馄饨, There are many kinds of excipients in Chinese herbal medicine processing, and the excipients and methods used in various places are not completely unified. Now we will talk about the basic principles and clinical roles of Chinese herbal medicine processing accessories for reference. First, the basic theory of Chinese herbal medicine materials on Chinese medicine concocted accessories scattered in the history of medical books, sporadic scattered, such as “Treatise on”, “Golden Chamber” two books with ginger, honey wine and other pharmaceuticals. Liang Hongtao and Tao Hongjing’s book “Notes in the Book of Herbal Medicine” contained: “Ginger’s system for making Pinellia, taking its fear, and making ears with it”, and referring to dry land, yellow stained wine, and good wine, which can be called later drug wines. The origin of the system. Tang and Sun Sifu talked about honey, wine, and vinegar in Qianjin Fang and Qianjin Yifang. In Meng Wei’s essay “Herbal Materia Medica”, the ground yellow was secretly fried or mixed, or the wine was drunk. The raw food was cold;