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| Analytical properties of different processed malts from the theory of “ascending and descending of qi movement” |
| Hits 856 Download times 862 Received:March 22, 2021 |
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| DOI
10.11656/j.issn.1673-9043.2021.04.11 |
| Key Words
malts;the rising and falling of the qi activties;traditional Chinese medicine properey;Kaiheshu |
| Author Name | Affiliation | E-mail | | GE Kaifa | Gansu University of Traditional Chinese Medicine, Lanzhou 730000, China | | | SHI Guangwei | Chinese Medicine Hospital of Jiuquan City, Jiuquan 735000, China | | | MAO Huifang | Gansu University of Traditional Chinese Medicine, Lanzhou 730000, China | | | LIANG Yonglin | Gansu University of Traditional Chinese Medicine, Lanzhou 730000, China | 875532437@qq.com |
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| Abstract
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| The clinical application of malt is controversial based on different processing and dosage, so which neeed to study on the medicinal properties of different processed malts from qi movement. It is considered that the medicinal properties of raw malt should be raised, fried malt should be lowered, and burnt malt should be raised or lowered. According to the properties of different processing malt, to discuss the mechanism of malt in promoting, milk withdrawal and its role in the classic prescription Zhengan Xifeng Decoction, which to provide reference for clinical application. |
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