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中文摘要：
本文对《伤寒论》和《金匮要略》中使用粳米的7个方剂的粳米煎煮方法进行整理归纳成3类：水煎米熟去滓;药煎米熟去米;水煎去滓.通过分析不同煎煮方法的独特之处,机制及其原理.发现粳米在每个方剂中的煎煮方法对药效有不同的影响,有特定的临床意义,可见在煎煮方法的异同对中药临床疗效有重要作用,应得到广泛重视.
英文摘要：
In this paper,the japonica rice decoction based on seven prescriptions from Treatise on Cold Pathogenic Diseases and Synopsis of Golden Chamber can be concluded into 3 types： decocting japonica rice with water till oiled then removing dregs,decocting japonica rice after other herb decoction tiU oiled then removing dregs, and decocting with water then removing dregs. Through the study of the uniqueness, mechanism and theory of different decoction methods,what can be found is that different decoction methods of japonica rice in prescriptions have different effects on efficacy and can generate a specific clinical significance. It is obvious that decoction methods play a very important role in clinical efficacy of TCM and should be widely valued and applied.
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