The main contents of the research on the processing of traditional Chinese medicine are as follows

The main contents of the processing research of traditional Chinese medicine include the research of processing principle and theory, processing method and quality standard of decoction pieces.

1. Research on machining principle and machining theory.

Processing of traditional Chinese medicine is a unique pharmaceutical technology of traditional Chinese medicine. Many traditional Chinese medicines must be processed before clinical use to improve the curative effect and reduce the side effects. Studying the changes of effective components before and after processing of traditional Chinese medicine is helpful to reveal the processing principle of traditional Chinese medicine decoction pieces, simplify and standardize the processing technology and control the quality of processed products.

For example, Aconitum is a highly toxic drug, and its toxic components are diester alkaloids such as aconitine. Aconitum is processed by steaming and boiling, and the ester bonds of aconitine and other compounds are hydrolyzed to produce less toxic amino alcohol alkaloids such as aconitine.

Second, the research of processing methods.

Fermentation processing of traditional Chinese medicine mainly refers to the method and process of decomposing treated or purified medicinal materials and auxiliary materials of medicinal materials by microbial enzymes in a specific temperature and humidity environment, so that the drugs are foamed under the catalysis.

According to the characteristics of medicinal materials, different processing methods are selected. Fermentation methods usually include mixed fermentation of medicinal materials and flour and direct fermentation of medicinal materials. The types of direct fermentation are soybean paste, light fermented soybean, herbal soup and so on. Mixed with flour are Pinellia and Divine Comedy.

3. Study on the quality standard of Chinese herbal pieces.

The traditional quality control of Chinese herbal pieces is based on the experience of "distinguishing quality from disease", and the authenticity of Chinese herbal pieces is judged according to "shape, color, gas, taste and quality". However, this method is mainly based on the experience of old pharmacists, which has the shortcomings of strong subjectivity and difficult inheritance.

With the combination of computer technology and artificial intelligence, new bionic sensing technologies such as electronic eye, electronic nose and electronic tongue have been paid more and more attention in the field of quality control of Chinese herbal pieces. Through the application of bionic sensory technology, this paper tries to reduce the influence of human subjective factors on quality evaluation and establish an objective evaluation system of traditional quality control methods.