Traditional Chinese medicine composition for treating cough and asthma, and applications thereof
A composition and technology of traditional Chinese medicine, applied in the field of traditional Chinese medicine, can solve problems such as wrong inhalation methods, affecting curative effect, unreasonable application of antibiotics, etc.
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Embodiment 1
[0036] Prescription: 225g white mustard seed, 225g corydalis, 150g dried ginger, 100g comfrey, 21g asarum, 5g borneol, 100g licorice;
[0037] Preparation method: take white mustard seed and licorice in proportion, add 12 times the amount of water to extract twice, each time for 1 hour, concentrate the extract to a relative density of 1.1, add ethanol until the alcohol content is 70%, let it stand for 12 hours, and alcohol precipitation Liquid filtration, recovery of ethanol until there is no alcohol smell, to obtain extract a, set aside;
[0038] Take corydalis and comfrey in proportion, add 9 times the amount of 60% ethanol solution to extract 3 times, each time for 1.5 hours, combine the ethanol extracts, recover the ethanol until there is no alcohol smell, and obtain extract b, which is set aside;
[0039] Take dried ginger and asarum in proportion, crush them to 20-40 mesh, add water to soak for 2 hours, steam distillation and extraction for 6 hours, and take volatile oil...
Embodiment 2
[0042] Prescription: 200g white mustard seed, 230g corydalis, 140g dried ginger, 110g comfrey, 20g asarum, 5.5g borneol, 90g licorice;
[0043] Preparation method: take each raw material in proportion, extract with water, add conventional excipients to the extract, and prepare external cream according to conventional preparation process.
Embodiment 3
[0045] Prescription: 230g white mustard seed, 200g corydalis, 160g dried ginger, 90g comfrey, 22g asarum, 4.5g borneol, 110g licorice.
[0046] Preparation method: Take various raw materials in proportion, extract with 70% ethanol, add conventional excipients to the extract, and prepare external spray according to conventional preparation process.
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