现代的白酒古代称为烧酒，查阅古籍发现明代以前已有烧酒的蒸馏制备工艺，但由于其偏性较大，运用范围受限，药用记载亦较少，而《本草纲目》大量记载其药用。通过对比历代记载烧酒的医籍，发现《本草纲目》首次较为全面地记载烧酒药用的相关认识和运用。书中详列烧酒的致毒之因和辟毒之法，全面阐述其性味功效及主治，列举丰富多样的使用方法，巧妙运用烧酒治疗杨梅毒疮，并开创性提出高浓度的烧酒可作为酒剂的良好溶剂等。《本草纲目》中烧酒的记载对后世医疗用酒产生深远的影响，清代对烧酒的运用不断扩展，药酒种类亦不断丰富。《本草纲目》中烧酒的相关记载亦可为现代白酒的药用提供参考。

以项目式学习"南通花露烧酒的文化溯源、酿制机理、传承与变革"为例,开展了基于"事件哲学"的中学生物学科项目式学习的理论分析,并结合朱熹、王阳明、毛泽东等中国哲学家的格物致知、实事求是等思想,建构了生物学科项目式学习的操作范式:因事探理、经事明理、以理行事、事理相融.

Stemona tuberosa or Paipu has long been recognized in Chinese literature as an insecticide. According to Chen (1925), as early as the Sung Dynasty (about 960 A. D.) the drug was recommended for killing lice and fleas. Since then various publications could be cited in the Ming Dynasty (明朝 ), among which that published by Kung T'ing hsien (冀廷贤) in Wan Li Ping Chen (蓠蜃丙辰 , 1616 A. D.) is of great interest. He states "藜麓桔梗焉鞭草，百部将来一處捣，滾水濾汁漿衣裳，一生不被虱子咬”，or in English: "When Paipu together with Li Lu Chieh Keng and Ma Pien Tsao is boiled in water and clothings are soaked in the solution and allowed to dry, in this way one will be prevented from being bitten by lice." The second publication by Li Shih Chen（李時珍）was in Wan Li Keng Yin(萬歴庚寅，1590 A．D.). His statement is 熏衣去虱，meaning that if the clothing is fumigated with Stemona tuberosa, lice would be exterminated. Later in the Ching Dynasty（清朝），Yeh Hsiang-lu（藁香侣）made a definite statement in the year of Chia Ch'ing Chia Tze(嘉慶甲子，1804 A. D.) regarding the effectiveness of this drug against crab louse. It reads: 陰毛中多生陰虱，痒不可當，肉中挑出皆八足而扁，或白或赤...... 予眼見有人用好烧酒浸百部，包擦痒處，虱昝死落。or in English translation: "There are often crab lice in the pubic hair, causing intense itching. These lice, when taken off from the skin, are seen to have eight legs, and are compressed dorso-ventrally and white or red m color...... I actually saw a man applying alcoholic solution of Paipu to the pubic region and all the lice die and drop off."

酒在我国药用历史悠久,通过查阅相关历代本草、医籍、方书及出土文献,对经典名方中所用之酒的字形含义、以酒入药历史、以酒为辅料用于药物炮制的历史延革进行了考证,以期为经典名方的开发提供参考.经考证,入药用酒在明代以前基本为乙醇浓度较低的粮食酿造酒;元代开始引入蒸馏酒;明代酒被分为米酒、烧酒、葡萄酒3类,米酒、烧酒均有入药用;自唐宋起各医家均强调入药佐使以糯米为原料,用白曲所酿的糯米酒为正.因此,建议《古代经典名方目录(第一批)》(以下简称《目录》)中所收载汉代名方"瓜蒌薤白半夏汤"及清代名方"五味消毒饮"采用《中华人民共和国药典》(以下简称《中国药典》)2020年版所载的黄酒,其原料为糯米,曲用白曲,具体工艺和质量标准可参考《黄酒》GB/T 13662—2018"传统型黄酒"中的"干黄酒".《目录》中所收载的"酒洗""酒浸""酒制""酒炒"等法本意皆为用酒将药材进行润透处理后采取不同方法进行干燥,均为《中国药典》2020年版所载"酒炙法"的前身,具体炮制方法的选用需遵循历史演变情况.

生鹿角粉碎,在刀具的选择方面,片刀、斧这些暴力性强的工具难以发挥作用.而用锉刀、木工刨慢慢地锉削,甚至用乳钵研磨,反倒有很好的效果.熟鹿角粉碎,用火力最强的闷煅法,反而使鹿角炭化失去药效.用火力较小的炭烧酒淬法质量明显提高.而用火力最为温和的酥炙法在粉碎与存性程度方面均达到了最优.总之,生鹿角粉碎以木工刨为优,熟鹿角粉碎以酥炙法为佳.在研究中应注意,现代工艺粉碎鹿角并非越细越好,要与药效相对应.临床用药应将生熟鹿角作为两种药物.注意中成药配方中的鹿角在制备过程中有的成为鹿角胶与霜的混合物,有的成为鹿角胶.

患者,男性,53岁.因"胸痛1天"于2022年5月9日入院.入院前1天劳累后出现胸痛不适,为胸前区烧灼感,伴气促,症状持续不缓解,遂来我院急诊科就诊.既往体健.否认"高血压、糖尿病、脑卒中"等慢性病史.吸烟30余年,平均1包/天,饮酒30余年,平均半斤自制烧酒/天.入院体检:体温36.5℃,脉搏70次/分,呼吸18次/分,血压136/95mmHg,神志清楚,呼吸平稳,双肺听诊无异常,心律70次/分,律齐,未及早搏,未及明显病理性杂音,腹部查体未见明显异常.