乳香味辛苦、性温,入心、肝、经;没药味苦性平、入心、肝、脾经。二药均含挥发油与树脂,生用对胃肠有刺激性,可产生呕吐的副作用,且均具有消肿生肌,活血止痛的功效,临床常相须为用。对乳香、没药的炮制方法,参阅《全国中药炮制规范》与《湖北省中药炮制规范》等书籍,多采用醋制法,然醋制乳香、没药常不易粉碎,适应不了临床制剂的需求。笔者采用本院已故中药师徐华炳先生30余年一直用麦麸皮拌炒乳香、没药的炮制方法,取得较好效果。现将炮制方法阐述如下,以飧同仁。为不累赘,仅举乳香为例。1 操作方法 取生乳香除净杂质,碎成小颗粒,与麦麸皮拌 Milk flavor hard, warm, into the heart, liver, after; no medicine bitter nature, into the heart, liver, spleen. Both drugs contain volatile oil and resin, Health and gastrointestinal irritation, can produce side effects of vomiting, and have swelling of the myogenic, blood circulation analgesic effect, clinical often must be used. For frankincense, myrrh processing methods, refer to “the national standard of Chinese medicine processing” and “Chinese medicine processing specifications” and other books, the use of vinegar law, but vinegar made of frankincense, myrrh often hard to crush, to adapt to the needs of clinical preparations . The author uses the late Chinese Pharmacist Mr. Xu Huabing more than 30 years has been using wheat bran stir fry frankincense, myrrh processing methods, and achieved good results. Processing methods are described below, to 飧 colleagues. To not be cumbersome, just to frankincense example. 1 method of removing frankincense in addition to net impurities, broken into small particles, mixed with wheat bran