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由中医研究院中药研究所炮制室江文君等同志研究的熟大黄热压法炮制新工艺于1985年7月3日通过鉴定。鉴定委员会由颜正华、袁士减、李培松、曾玉崑、崔万钧、金世元、许志明等有关专家组成。卫生部中医司、药政局及中医研究院有关领导同志到会。有关新闻、情报单位及研究合作单位的代表也出席了会议。鉴定委员会认为,熟
The process of concocting the cooked rhubarb hot pressed by the Jiang Wenjun comrades of the Chinese Academy of Traditional Chinese Medicine Research Institute of Traditional Chinese Medicine Research Institute has passed the appraisal on July 3, 1985. The appraisal committee consists of Yan Zhenghua, Yuan Shibiao, Li Peisong, Zeng Yukun, Cui Wanjun, Jin Shiyuan, Xu Zhiming and other relevant experts. The leaders of the Chinese medicine department of the Ministry of Health, the Medicine and Politics Bureau and the Institute of Traditional Chinese Medicine attended the meeting. Representatives of news agencies, intelligence agencies and research cooperatives also attended the meeting. Appraisal Committee believes that cooked