煎煮因素对葛根芩连汤 pH 值及得膏率的影响目 录摘要............................................................Ⅰ-Ⅱ1 前言..............................................................12 材料与仪器........................................................12.1 材料............................................................22.2 仪器............................................................23 方法..............................................................33.1 汤剂的制备及 pH 值与得膏率的测定.................................33.2 考察配伍比例对 pH 值及得膏率的影响...............................33.3 考察加水量对 pH 值及得膏率的影响.................................43.4 考察水的来源对 pH 值及得膏率的影响...............................43.5 考察煎煮时间对 pH 值及得膏率的影响...............................43.6 考察煎煮方法对 pH 值及得膏率的影响...............................43.7 考察滤材对 pH 值及得膏率的影响...................................54 结果..............................................................54.1 配伍比例对 pH 值及得膏率的影响...................................54.2 加水量对 pH 值及得膏率的影响.....................................64.3 水的来源对 pH 值及得膏率的影响...................................74.4 煎煮时间对 pH 值及得膏率的影响...................................74.5 煎煮方法对 pH 值及得膏率的影响...................................84.6 滤材对 pH 值及得膏率的影响.......................................95 结论.............................................................106 讨论.............................................................10参考文献...........................................................13综述...............................................................15致谢...............................................................23煎煮因素对葛根芩连汤 pH 值及得膏率的影响摘要:目的 考察并分析不同煎煮因素对葛根芩连汤 pH 值及得膏率的影响；方法 以葛根芩连汤为研究对象，测定其在不同配伍比例、...
