📁中药炮制学-南京中医药大学【蔡宝昌】（71讲完整版）71 个文件
📄01.概述上.flv27.5MB
📄02.概述下.flv27.5MB
📄03.中药炮制的起源与发展上.flv18.8MB
📄04.中药炮制的起源与发展下.flv50.6MB
📄05.中药炮制的分类.flv15.4MB
📄06.中药炮制的有关法规.flv25.3MB
📄07.中药炮制的研究上.flv27.5MB
📄08.中药炮制的研究下.flv29.1MB
📄09.中药炮制的制则与制法.flv26.4MB
📄10.炮制对中药药性的影响.flv100.5MB
📄11.中药炮制目的.flv56.8MB
📄12.炮制与临床疗效的关系.flv43.5MB
📄13.中药炮制对药物化学成分的影响上.flv91.5MB
📄14.中药炮制对药物化学成分的影响下.flv97.8MB
📄15.中药炮制对方剂的影响.flv53.2MB
📄16.中药炮制对制剂的影响.flv39.3MB
📄17.液体辅料.flv97.7MB
📄18.固体辅料.flv47.0MB
📄19.生产厂房的布局.flv34.0MB
📄20.中药饮片生产设备.flv56.3MB
📄21.中药饮片生产管理.flv83.7MB
📄22.中药饮片的质量要求上.flv60.3MB
📄23.中药饮片的质量要求下.flv93.8MB
📄24.中药饮片的质量控制.flv40.6MB
📄25.中药饮片的保管与养护.flv98.8MB
📄26.清除杂质.flv111.9MB
📄27.清除非药用部位.flv81.6MB
📄28.牡丹皮净制与切制.flv26.1MB
📄29.药材的软化.flv66.3MB
📄30.饮片类型及切制方法.flv25.3MB
📄31.饮片的干燥.flv11.7MB
📄32.饮片的包装及标签.flv27.3MB
📄33.不良因素对饮片质量的影响.flv60.4MB
📄34.牡丹皮净制与切制.flv26.1MB
📄35.清 炒 法上.flv90.6MB
📄36.清 炒 法下.flv89.3MB
📄37.加 辅 料 炒上.flv84.5MB
📄38.加 辅 料 炒下.flv84.1MB
📄39.加 辅 料 炒实习.flv46.7MB
📄40.清 炒 法实习.flv49.4MB
📄41.酒炙法上.flv81.2MB
📄42.酒炙法下.flv53.5MB
📄43.醋炙法.flv67.8MB
📄44.盐炙法.flv67.3MB
📄45.姜炙法.flv21.2MB
📄46.蜜炙法.flv49.2MB
📄47.油炙法.flv16.1MB
📄48.炙法实习.flv55.9MB
📄49.明煅法上.flv65.4MB
📄50.明煅法下.flv75.4MB
📄51.煅淬法.flv63.1MB
📄52.扣锅煅法.flv73.2MB
📄53.蒸法上.flv51.3MB
📄54.蒸法中.flv72.1MB
📄55.蒸法下.flv71.7MB
📄56.煮法.flv69.9MB
📄57.火单 法.flv29.3MB
📄58.黄芩，元胡的炮制实验.flv30.7MB
📄59.复制法上.flv78.3MB
📄60.复制法下.flv77.3MB
📄61.发酵法上.flv72.6MB
📄62.发酵法下.flv72.6MB
📄63.发芽法.flv67.9MB
📄64.烘焙法.flv32.5MB
📄65.煨法.flv46.7MB
📄66.提净法.flv23.4MB
📄67.水飞法.flv24.9MB
📄68.制霜法.flv48.0MB
📄69.干馏法.flv6.3MB
📄70.制绒拌衣.flv9.7MB
📄71.实训录像.flv15.1MB
