chapter one introduction section one the definition and nature of chinese materia medica processing(cmmp) section two origination and development of cmmp section three laws and regulations of cmmp 章概述 节炮制的定义和质 第二节炮制的起源和发展 第三节炮制的法规 chapter two the chinese materia medica processing and clinical efficacy section one the relationship between cmmp and clinical efficacy section two the traditional pharmaceutical principles section three the influence of processing on drugs properties 第二章炮制与临床疗效 节炮制与临床疗效的关系 第二节传统的制药原则 第三节炮制对药的影响 chapter three the pures of processing and its influences on drugs section one the pures of processing section two the influence of processing on drugs’chemical ition 第三章炮制的目的及对药物的影响 节炮制的目的 第二节炮制对药物化学成分的影响 chapter four the classification and adjuvant materials of cmmp sectionone classifications of processingt sectiontwo auvant materials of processing 第四章炮制的分类及辅料 节炮制的分类方法 第二节炮制辅料 chapter five quality control and storage section one quality control section two storage 第五章炮制品的质量要求及贮藏保管 节炮制品的质量要求 第二节炮制品的贮藏保管 chapter six cleansing section one the pure of cleansing section two removing impurities section three removing and separ~ing different medicinal pans 第六章净选加工 节净选加工的目的 第二节清除杂质 第三节清除和分离不同药用部位 chapterseven cutting of prepared drugs in pieces section one processing with water before cutting section two types and cutting ways of prepared drugs in pieces section three dryness of prepared drugs in pieces section four packing of prepared drugs in pieces section five adverse influences on the quality of prepared drugs in pieces section six other processing methods 第七章饮片切制 节切制前的水处理 第二节饮片类型及切制方法 第三节饮片的干燥 第四节饮片的包装 第五节不良因素对饮片质量的影响 第六节其他加工 chapter eight stir——frying section one stir——frying without adjuvant materials section two stir——frying with a~uvant materials 第八章炒法 节清炒法 第二节加辅料炒法 chapter nine stir——frying with liquid adiuvant materials section one stir——frying with wine section two stir——frying with vinegar ection three stir——fhing with salt water section four stir——frying with ginger juice ection five stir——frying with honey section six stir——frying with oil 第九章炙法 节酒炙法 第二节醋炙法 第三节盐炙法 第四节姜炙法 第五节蜜炙法 第六节油炙法 chapter ten calcining method section onecalcining with direct fire section two calcining and quenching section three hermetic calcining 第十章煅法 节明煅法 第二节煅淬法 第三节闷煅法 chapter eleven steaming,boiling and blanching section one steaming method。 section two boiling method section three blanching method 第十一章蒸煮蝉法 节蒸法 第二节煮法 第三节焯法 chapter twelve other ways section one duplication method section two methods of fermenting and sprouting section threemethod of making frostlike powder section four methods of roasting or baking section fivemethod of roast in fresh cinders section six method of defecating section seven grin drugs in water section eight method of dry distillation 第十二章其他方法 节复制法 第二节发酵、发芽法 第三节制霜法 第四节烘焙法 第五节煨法 第六节提净法 第七节水飞法 第八节干馏法
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