为了比较地龙各种炮制方法的优劣,我们将不同炮制品进行煎出物多寡比较,试找出一种较好的炮制方法。实验部分分取干地龙5份,每份重50g,取其中4份分别按《江苏省炮制规范》规定进行酒炒、醋炒、砂烫和清炒,炒后再将5份分别装入5个容器内,均加入1000ml水浸泡半小时,煮沸25分钟,静置放冷过夜,过滤的滤液分存备用。各取5种滤波1ml至试管内,分别滴加5种试剂,各2滴,其结果见表。 In order to compare the advantages and disadvantages of various processing methods of earth dragons, we compared the number of fried products with different processed products and tried to find out a better method of processing. In the experimental part, 5 dry land dragons were weighed, each weighing 50 g, and 4 of them were brewed in vinegar, vinegar fried, sand roasted and sauteed according to the “Regulations of Jiangsu Province”. In each of the 5 containers, 1000 ml of water was added to soak for half an hour, boiled for 25 minutes, allowed to stand for cooling overnight, and the filtered filtrate was stored for use. Take 5 ml of each filter into the test tube, and add 5 reagents each, 2 drops each. The results are shown in the table.