任务1 中药药用部位分离方法

1、麻黄的草质茎与根在药性上的主要区别是？（   ）

What is the main difference between the herbaceous stem and root of Ephedra in terms of medicinal properties?

A. 均为止汗药 Both are anti-sweating drugs

B. 茎发汗，根止汗 Stem promotes sweating, root stops sweating

C. 均为止咳药 Both are cough suppressants

D. 根发汗，茎止汗 Root promotes sweating, stem stops sweating

答案：B

2、紫苏的哪一部分用于“降气化痰”？ （   ）

Which part of Perilla is used to "descend qi and resolve phlegm"?

A. 叶 Leaves

B. 梗 Stems

C. 子 Seeds

D. 根 Roots

答案：C

3、莲子心与莲子肉的功效关系是？（   ）

What is the relationship between lotus seed heart and lotus seed flesh in terms of efficacy?

A. 完全相同 Exactly the same

B. 一补一清，相辅相成 One tonifies and one clears, complementing each other

C. 均为泻火药 Both are fire-purging drugs

D. 均为安神药 Both are sedatives

答案：B

4、瓜蒌的果皮、种子与块根分别对应治疗哪些部位？（   ）

Which organs do the peel, seeds, and root of Trichosanthes kirilowii target respectively?

A. 肺、肠、胃 Lungs, intestines, stomach

B. 心、肝、肾 Heart, liver, kidney

C. 脾、胆、膀胱 Spleen, gallbladder, bladder

D. 胃、肺、肠 Stomach, lungs, intestines

答案：A

5、分离麻黄时，需剪除哪一部分以获取草质茎？（   ）

When separating Ephedra, which part must be cut off to obtain the herbaceous stem?

A. 根和根茎 Roots and rhizomes

B. 叶片 Leaves

C. 花 Flowers

D. 果实 Fruits

答案：A

6、花椒分离时，以下哪种操作不用于筛选果皮与种子？（   ）

Which action is NOT used to separate Sichuan pepper husks from seeds?

A. 摆 Rocking

B. 颠 Tossing

C. 旋 Rotating

D. 压 Pressing

答案：D

7、莲子分离时，胚芽（莲子心）的收集工具需具备的特点是？（   ）

What feature must the tool have for collecting lotus seed embryos (hearts)?

A. 锋利 Sharp

B. 可顶出胚根 Capable of pushing out the embryo root

C. 加热功能 Heating function

D. 磁性 Magnetic

答案：B

8、以下哪些药材需分离不同部位入药？（多选）（   ）

Which of the following medicinal materials require separation of different parts for use?

A. 麻黄 Ephedra

B. 紫苏 Perilla

C. 莲子 Lotus seeds

D. 甘草 Licorice

答案：ABC

9、清场步骤包括哪些内容？（多选）（   ）

Which steps are included in site clearance?

A. 密封贮藏 Separated herbs sealed and stored

B. 清洁器具 Cleaning utensils

C. 丢弃所有药材 Discarding all herbs

D. 清洁操作环境 Cleaning the operating area

答案：ABD

10、紫苏分离后，可入药的部位包括？（多选）（   ）

After separation, which parts of Perilla can be used medicinally?

A. 紫苏梗 Stems

B. 紫苏叶 Leaves

C. 紫苏子 Seeds

D. 紫苏花 Flowers

答案：ABC

任务2  果实类中药材净制方法

1.对坚硬的山茱萸、栀子进行适度碾破外壳时，应使用的工具是（  ）。

To moderately crush the hard shells of Shanzhuyu and Zhizi, the appropriate tool is（  ）。

A. 簸箕 Winnowing basket

B. 石碾或铁碾船 Stone or iron roller

C. 水盆 Water basin

D. 毛刷 Brush

答案：B

2.果实类中药净制的核心原则是（  ）。

The core principle of fruit TCM purification is（  ）。

A. 去杂存真、分离得当、保证纯度 Remove impurity, separate correctly, ensure purity

B. 全部水选 All materials must be water-washed

C. 机器替代人工 Replace manual work with machines

D. 高温烘干 High-temperature drying

答案：A

3.利用风力将连翘中的翘柄、枝叶等轻浮杂质分离的方法是（  ）。

The method that uses wind to separate light impurities such as stems and leaves in Forsythia is（  ）。

A. 筛选 Sieving

B. 风选 Winnowing

C. 水选 Water washing

D. 揉搓 Rubbing

答案：B

4.“抢水洗”强调的是（  ）。

The key point of “quick water washing” emphasizes（  ）。

A. 长时间浸泡 Long soaking

B. 急速淘洗并及时干燥 Rapid washing followed by immediate drying

C. 用沸水清洗 Using boiling water

D. 加碱洗涤 Adding alkali

答案：B

5.苍耳子表面尖刺最常用的去除方式是（  ）。

The most common way to remove the spines on the surface of Cang’erzi is（  ）。

A. 水选 Water washing

B. 风选 Winnowing

C. 揉搓/刷净 Rubbing/brushing

D. 剥离 Separation

答案：C

6.将瓜蒌皮与瓜蒌仁分开入药属于哪道净制工序（  ）。

Separating Gualou peel from Gualou seed for individual use belongs to（  ）。

A. 碾捣 Crushing

B. 剥离/分离 Separation

C. 筛选 Sieving

D. 水选 Water washing

答案：B

7.金樱子需纵向剖开后清除内部毛茸和瘦果，这一技术称为（  ）。

The technique of longitudinally cutting Rosa laevigata fruit to remove inner hairs and achenes is called（  ）。

A. 切挖技术 Cutting and scooping

B. 风选 Winnowing

C. 碾捣 Crushing

D. 揉搓 Rubbing

答案：A

8.下列哪些操作属于“水选/淘洗”的目的？（  ）。

Which of the following are purposes of “water washing”? （  ）。

A. 除去水溶性杂质 Remove water-soluble impurities

B. 漂去有毒成分 Rinse off toxic components

C. 使药材吸水膨胀 Facilitate water absorption and expansion

D. 增加表面毛刺 Increase surface spines

答案：ABC

9.下列药材中，适合用“揉搓/刷净”去除表面毛刺或宿萼的有（  ）

Which medicinal materials are suitable for “rubbing/brushing” to remove surface spines or calyx remnants? （  ）

A. 苍耳子 Cang’erzi

B. 蒺藜 Jili

C. 吴茱萸 Wuzhuyu

D. 金樱子 Jin Yingzi

答案：ABCD

10.在“剥离/分离”环节中，可使用机械分离技术的药材有（  ）

In the “separation” step, which materials can be processed by mechanical separation? （  ）

A. 核桃 Walnut

B. 巴豆仁 Croton seed

C. 瓜蒌皮 Gualou peel

D. 花椒椒目 Huajiao seed

答案：AB

任务3 根茎类中药材净制方法

1.天麻煮透心的主要目的是（  ）。

 Cooking Tianma until the center is thoroughly heated mainly aims to（  ）。

A. 杀灭酶活性，便于刮皮 Kill enzymes and facilitate peeling

B. 提高甜度 Increase sweetness

C. 增加重量 Increase weight

D. 防止虫蛀 Prevent insect attack

答案：A

2.根茎类药材净制的首要环节是（  ）。

 The first step in the purification of rhizome Chinese materia medica is（  ）。

A. 蒸煮烫 Steaming/boiling

B. 挑选/拣选 Picking/selection

C. 撞擦/揉搓 Rubbing

D. 剪切/切除 Cutting

答案：B

3.对含糖分、易流失成分的药材（  ）进行清洗，应首选（  ）。

For sugary or easily leached materials ( ), the preferred washing method is（  ）。

A. 长时间浸泡 Long soaking

B. 抢水洗 Quick rinsing

C. 高压冲洗 High-pressure washing

D. 热水煮洗 Hot-water boiling

答案：B

4.需用软毛刷清除凹陷处泥土的药材是（  ）。

 Which material needs a soft brush to remove soil in crevices?（  ）。

A. 山药 Dried Chinese yam

B. 百部 Stemona

C. 白术 Atractylodes macrocephala

D. 白芍 White peony

答案：B

5.传统“刮芍”指刮除哪味药材的栓皮（  ）。

 The traditional “scraping peony” refers to removing the cork layer of（  ）。

A. 白芷 Angelica dahurica

B. 白芍 Paeonia lactiflora

C. 甘草 Licorice

D. 丹参 Salvia miltiorrhiza

答案：B

6.竹笼撞击法常用于去除浙贝母的（  ）。

 The bamboo-cage impact method is used to remove from Zhejiang Fritillaria（  ）。

A. 须根 Fibrous roots

B. 芦头 Rhizome head

C. 鳞叶及表皮 Scale leaves and epidermis

D. 泥沙 Soil

答案：C

7.蒸煮烫在净制中的双重作用不包括（  ）。

 Which is NOT a dual purpose of steaming/boiling in purification?（  ）。

A. 易去皮 Easier peeling

B. 杀酶保苷 Enzyme inactivation

C. 增加毒性 Increasing toxicity

D. 便于干燥 Easier drying

答案：C

8.下列属于根茎类药材净制核心目标的有（  ）。

 Core objectives in rhizome purification include（  ）。

A. 去除泥沙 Remove soil

B. 分离不同规格 Separate different grades

C. 保留所有须根 Retain all fibrous roots

D. 保证用药安全 Ensure safety

答案：ABD

9.以下哪些药材常需刮除栓皮/粗皮（  ）。

 Which materials often require cork layer removal?（  ）。

A. 黄芪 Astragalus

B. 丹参 Salvia

C. 甘草 Licorice

D. 防风 Saposhnikovia

答案：ABC

10.撞擦/揉搓法适用的药材有（  ）。

 Rubbing/impact method is suitable for（  ）。

A. 浙贝母 Fritillaria thunbergii

B. 香附 Cyperus rotundus

C. 山药 Dioscorea

D. 黄芩 Scutellaria (after steaming)

答案：ABC

任务4 叶类中药材净制方法习题

1.对枇杷叶进行净制时，必须首先去除的非药用部位是（  ）。

 When purifying loquat leaves, the non-medicinal part that must be removed first is（  ）。

A. 叶缘 Leaf margin

B. 叶脉 Vein

C. 叶尖 Leaf apex

D. 粗硬叶柄 Coarse petiole

答案：D

2.风选不适用于哪类叶片（  ）。

 Winnowing is NOT suitable for leaves that are（  ）。

A. 完整且轻 Whole and light

B. 表面有茸毛 With surface trichomes

C. 已严重破碎 Seriously broken

D. 干燥后易碎 Fragile after drying

答案：C

3.刷擦枇杷叶背面时，正确的操作方向是（  ）。

 When brushing the back of loquat leaves, the correct direction is（  ）。

A. 顺叶脉 Along the vein

B. 逆叶脉 Against the vein

C. 旋转 Circular motion

D. 任意方向 Random direction

答案：A

4.叶类药材水洗应遵循的原则是（  ）。

 The principle for water-washing leaf drugs is（  ）。

A. 长时间浸泡 Long soaking

B. 抢水快洗、及时阴干 Quick wash and shade-dry promptly

C. 热水久煮 Prolonged hot-water boiling

D. 用碱水 Alkaline water

答案：B

5.下列哪味药材在净制时特别强调避免水洗（  ）。

Which herb requires special caution to avoid water washing?（  ）。

A. 侧柏叶 Platycladus leaf

B. 紫苏叶 Perilla leaf

C. 银杏叶 Ginkgo leaf

D. 大青叶 Isatis leaf

答案：B

6.剪切工序主要用于去除（  ）。

 Cutting is mainly used to remove（  ）。

A. 叶片 Leaf blade

B. 茸毛 Trichomes

C.过长木质化叶柄 Over-long lignified petiole

D. 灰屑 Dust

答案：C

7.风选除去轻浮杂质时，风速控制的主要目的是（  ）。

The main purpose of controlling wind speed during winnowing is to（  ）。

A. 防止叶片被吹走 Prevent leaves from being blown away

B. 增加效率 Increase efficiency

C. 降低噪音 Reduce noise

D. 节省电力 Save electricity

答案：A

8.下列杂质应在挑选/拣选阶段人工去除的有（  ）。

 Which impurities should be manually removed during picking/selection?（  ）。

A. 石块 Stones

B. 虫蛀叶 Insect-damaged leaves

C. 变色叶 Discolored leaves

D. 挥发性成分 Volatile constituents

答案：ABC

9.刷擦/拍打可去除的非药用部分有（  ）。

 Brushing/beating can remove which non-medicinal parts?（  ）。

A. 毛茸 Trichomes

B. 星状毛 Stellate hairs

C. 叶肉 Mesophyll

D. 叶柄残基 Petiole remnants

答案：ABD

10.叶类药材净制需遵循的原则包括（  ）。

 Principles that must be followed during leaf drug purification include（  ）。

A. 长时间日晒 Prolonged sun exposure

B. 轻处理 Gentle handling

C. 避水避热 Avoid water and heat

D. 以干法为主 Use dry methods as the main approach

答案：BCD

任务5 中药材软化及判断方法

1.海藻切制前宜采取的软化方法是（  ）

Which softening method should be chosen before cutting seaweed （  ） 

A. 漂法 Rinsing Method 

B. 泡法 Soaking Method 

C. 润法 Moistening Method 

D. 淋法 Sprinkling Method 

答案:A解析：海藻为藻类药材，含大量可溶性盐分及黏液质，需通过长时间“漂法”（流水或多次换水）除去盐分和腥味，同时达到软化目的，避免有效成分流失。 

Explanation: Seaweed contains large amounts of soluble salts and mucilage. Prolonged rinsing with running or frequently-changed water removes salt and odor while softening the material, minimizing loss of active constituents.

2.宜采用淋法软化的药物是（  ）

Which medicinal material should be softened by the sprinkling method?（  ）

A. 白芷 Angelica dahurica root 

B. 香薷 Mosla chinensis herb 

C. 黄芩 Scutellaria baicalensis root 

D. 泽泻 Alisma plantago-aquatica rhizome 

答案B解析：香薷质地轻疏，富含挥发油，淋法（喷淋清水）可短时、少量润透，防止挥发性成分损失；白芷、黄芩、泽泻需较大量水处理，不宜淋法。 

Explanation: Mosla is light-textured and rich in volatile oil; light sprinkling can moisten it briefly without volatilizing active oils. The other materials are denser and need more water.

3. 宜采用洗法软化的药物是（  ）

Which medicinal material should be softened by the quick-washing method?（  ）

A. 枇杷叶 Loquat leaf 

B. 陈皮 Tangerine peel 

C. 南沙参 Adenophora tetraphylla root 

D. 乌药 Lindera aggregate root 

答案C解析：南沙参质地疏松，泥沙多而成分易溶于水，洗法（抢水洗）可快速除杂并软化；枇杷叶需刷去毛，陈皮、乌药质地较硬，需泡润或淋润。 

Explanation: Adenophora root is loose and sandy; a quick wash removes impurities and softens without dissolving constituents. Loquat leaves need depilation; tangerine peel and Lindera root are tougher.

4. 真空加温润药法适用于遇热成分不稳定药材的软化。（  ）

Vacuum-heated moistening is suitable for materials whose constituents are unstable when heated.（  ）

A. 正确 True 

B. 错误 False 

答案B解析：真空加温润药法在密闭、低温（40 ℃以下）条件下进行，既缩短软化时间，又可防止氧化及遇热不稳定成分破坏，故“适用于遇热成分不稳定药材”，题干表述与事实相反，应判“错误”。 

Explanation: Vacuum moistening is done under 40 °C; it protects heat-labile compounds. The statement claims the opposite, hence false.

5. 大黄切制前宜采用的软化方法是（  ）

Which softening method should be used for rhubarb (Rheum palmatum) before cutting?（  ）

A. 淋法 Sprinkling Method 

B. 淘洗法 Washing Method 

C. 漂法 Rinsing Method 

D. 复润法 Repeated Moistening Method 

答案D解析：大黄质地坚实，需先淘洗后反复闷润（复润法），既保证内外湿度一致，又避免长时间浸泡导致有效成分流失。 

Explanation: Rhubarb is firm; repeated moistening after initial washing ensures uniform moisture without prolonged soaking that would leach active compounds.

6. 宜采用淋法软化的药物是（  ）

Which medicinal materials should be softened by the sprinkling method?（  ）

A. 苍术、牛蒡子 Atractylodes & Arctium 

B. 黄柏、黄连 Phellodendron & Coptis 

C. 薄荷、荆芥 Mint & Schizonepeta 

D. 大黄、何首乌 Rhubarb & Polygonum multiflorum 

答案C解析：薄荷、荆芥为含挥发性成分的草质茎叶，淋法短时软化即可；其余选项多为质地坚实或需长时间润透者，不宜淋法。 

Explanation: Mint and Schizonepeta are herbaceous stems/leaves rich in volatile oils; brief sprinkling suffices. Others are denser or need longer moistening.

7. 鹿茸切片的软化方法是（  ）

Which softening method is used for deer antler slices?（  ）

A. 烘法 Drying Method 

B. 洗法 Washing Method 

C. 酒软化法 Alcohol Softening Method 

D. 泡法 Soaking Method 

答案C 解析：鹿茸角质坚硬，用黄酒浸润（酒软化法）既软化又助药力；烘法易焦化，洗法、泡法难透而损成分。 

Explanation: Deer antler is keratinous; soaking in yellow rice wine softens it and enhances efficacy. Drying may char; soaking/washing alone is ineffective.

8. 下列药材常用加热法软化的是（）

Which of the following materials are commonly softened by heating methods?（  ）

A. 红参 Red ginseng 

B. 木瓜 Chaenomeles fruit 

C. 玄参 Scrophularia root 

D. 黄芩 Scutellaria root 

E. 天麻 Gastrodia rhizome 

答案ABDE解析：以上药材均可采用蒸、煮、烘等加热法软化，便于切片；玄参虽可蒸软，但常规以润法为主，故未列入。 

Explanation: These can be steamed, boiled, or baked to soften for slicing. Scrophularia is usually moistened without heat.

9. 适用于泡法软化的药材是（  ）

Which medicinal materials are suitable for soaking (immersion) softening?（  ）

A. 白术 Atractylodes macrocephala 

B. 乌药 Lindera aggregate root 

C. 川芎 Ligusticum chuanxiong rhizome 

D. 防风 Saposhnikovia divaricata root 

E. 泽泻 Alisma plantago-aquatica rhizome 

答案ABCE解析：泡法（清水浸泡）适用于质地较硬、水分易渗入的根茎类；防风质地疏松，易泡烂，宜淋润或润法，故不选。 

Explanation: Soaking suits dense rhizomes; Saposhnikovia root is loose and may become pulpy, so sprinkling or moistening is preferred.

10. 在保证药材洁净和软化程度的前提下，尽量采用“抢水洗”。（  ）

Under the premise of ensuring cleanliness and proper softening, “quick washing” should be employed whenever possible.（  ）

A. 正确 True 

B. 错误 False 

答案A解析：“抢水洗”即快速冲洗，可减少水溶性成分流失，符合“少泡多润”原则。 

Explanation: Quick washing minimizes loss of water-soluble constituents, aligning with the principle of “less soaking, more moistening”.

任务6 中药材切丝方法

1.下列哪一项不是饮片切制的主要目的？（   ）

The one that does not belong to the primary purposes of slicing herbal medicines is (     )

A. 提高药材美观性Diligent in enhancing the appearance of herbs

B. 提高有效成分煎出率Diligent in increasing the extraction rate of active ingredients

C. 利于炮制Diligent in facilitating processing

D. 利于贮藏Diligent in facilitating storage

答案：A

解析： 饮片切制的主要目的是为了提高有效成分的煎出率、利于炮制和便于贮藏，而提高药材美观性并不是其主要目的。

Explanation: The main purposes of slicing herbal medicines are to increase the extraction rate of active ingredients, facilitate processing, and ensure proper storage. Enhancing the appearance of herbs is not a primary purpose.

2.下列哪种药材通常切成宽度为5~10mm的宽丝？（   ）

Which of the following herbs is typically sliced into wide strips (5~10mm)? (     )

A. 厚朴 Magnolia Bark (Houpu)
B. 黄柏 Phellodendron Bark (Huangbai)
C. 枇杷叶 Loquat Leaf (Pipaye)
D. 陈皮 Tangerine Peel (Chenpi)

答案：C

解析： 枇杷叶通常需要切成宽度为5~10mm的宽丝，以便于煎煮和提取有效成分。

Explanation: Loquat leaves are typically sliced into wide strips (5~10mm) to facilitate boiling and extraction of active ingredients.

3.在准备阶段，需要进行的操作是哪一个？（   ）

Which operation needs to be performed in the preparation stage? (     )

A. 清洁操作场地 Cleaning the work area
B. 领取待切制的中药并称重备用 Collecting and weighing the herbs to be sliced
C. 将切制好的饮片密封包装 Sealing and packaging the finished slices
D. 清洁所用的切制器具 Cleaning the slicing tools and equipment

答案：B

解析： 将切制好的饮片密封包装是在切制完成后的工作，而不是在准备阶段进行的操作。

Explanation: Sealing and packaging the finished slices is done after the slicing process, not during the preparation stage.

4.切制枇杷叶时，首先应进行哪一步骤？（   ）

What is the first step in the slicing process for loquat leaves? (     )

A. 使用清水喷润 Spraying with water to soften
B. 刷去叶面上的绒毛 Brushing off the fuzz on the leaf surface
C. 进行软化处理 Softening treatment
D. 切成特定宽度的丝 Slicing into specific widths

答案：B

解析： 在切制枇杷叶之前，首先需要刷去叶面上的绒毛，以确保切制过程顺利进行。

Explanation: Before slicing loquat leaves, it is necessary to brush off the fuzz on the leaf surface to ensure a smooth slicing process.

5.下列哪种类型的药材常被切成2~3mm的细丝？（   ）

Which type of herb is commonly sliced into thin strips (2~3mm)? (     )

A. 树皮类、根皮类及较厚的果皮类药材 Tree barks, root barks, and thicker fruit peels
B. 叶类及较薄的果皮类药材 Leaves and thinner fruit peels
C. 根茎类药材 Root and rhizome herbs
D. 花类药材 Flower herbs

答案：A

解析： 树皮类、根皮类及较厚的果皮类药材通常需要切成2~3mm的细丝，以便于煎煮和提取有效成分。

Explanation: Tree barks, root barks, and thicker fruit peels are typically sliced into thin strips (2~3mm) to facilitate boiling and extraction of active ingredients.

6.饮片切制过程中的四道工序不包括哪一个？（   ）

Which of the following is NOT one of the four steps in the slicing process? (    )

A. 软化药材 Softening the herbs
B. 切制饮片 Slicing the herbs
C. 饮片干燥 Drying the slices
D. 饮片粉碎 Grinding the slices

答案：D

解析： 饮片切制过程中的四道工序包括软化药材、切制饮片、饮片干燥和饮片包装，而不包括饮片粉碎。

Explanation: The four steps in the slicing process include softening the herbs, slicing the herbs, drying the slices, and packaging the slices. Grinding the slices is not included.

7.下列哪项不是切制前准备工作的一部分？（   ）

Which of the following is NOT part of the preparation before slicing? (    )

A. 检查切制容器和设备是否清洁 Checking if the slicing containers and equipment are clean
B. 核对并称重待切制的中药 Verifying and weighing the herbs to be sliced
C. 对切制后的药材进行初步干燥 Preliminary drying of the herbs after slicing
D. 准备必要的工具和设备 Preparing necessary tools and equipment

答案：C

解析： 对切制后的药材进行初步干燥是在切制完成后的步骤，而不是切制前的准备工作。

Explanation: Preliminary drying of the herbs after slicing is done after the slicing process, not as part of the preparation before slicing.

8.在实操过程中，切制完的枇杷叶应如何处理？（   ）

How should the sliced loquat leaves be handled after slicing? (    )

A. 直接放入仓库保存 Directly stored in the warehouse
B. 放置在阴凉处自然风干 Left to air dry in a cool place
C. 晒干或使用干燥机械烘干 Sun-dried or dried using a drying machine
D. 立即进行包装 Immediately packaged

答案：C

解析： 切制完的枇杷叶应及时晒干或使用干燥机械烘干，以防止霉变和虫蛀。

Explanation: After slicing, loquat leaves should be promptly sun-dried or dried using a drying machine to prevent mold and insect infestation.

9.饮片切制后为何要进行及时干燥？（   ）

Why is it important to promptly dry the sliced herbs? (    )

A. 为了增加药材的颜色 To enhance the color of the herbs
B. 为了减少霉变、虫蛀的风险 To reduce the risk of mold and insect infestation
C. 为了提高药材的味道 To improve the taste of the herbs
D. 为了便于运输 To facilitate transportation

答案：B

解析： 及时干燥饮片可以有效减少霉变和虫蛀的风险，保证药材的质量。

Explanation: Promptly drying sliced herbs can effectively reduce the risk of mold and insect infestation, ensuring the quality of the herbs.

10下列关于饮片切制的说法中，哪一项是正确的？（   ）

Which statement about slicing herbal medicines is correct? (    )

A. 广义上的饮片指的是具有一定规格、类型供临床处方调配的药材切制品 Broadly speaking, slices refer to herbs with specific specifications and types for clinical prescription compounding
B. 所有药材都适合切成相同规格的片、丝、段、块 All herbs are suitable for being cut into the same specifications of slices, strips, segments, and blocks
C. 饮片切制有助于控制火候，使药物受热均匀 Slicing helps control the heat during processing, ensuring even heating of the herbs
D. 饮片切制不利于药材的有效成分提取 Slicing does not help in extracting the effective components of the herbs

答案：C

解析： 广义上的饮片确实是指具有一定规格、类型供临床处方调配的药材切制品，而其他选项存在一定的误解。

Explanation: Broadly speaking, slices do refer to herbs with specific specifications and types for clinical prescription compounding. However, other options contain certain misunderstandings.

任务7 中药材切块方法

1.何首乌切成块状的主要目的是什么？（   ）

What is the primary purpose of cutting Polygonum multiflorum (He Shou Wu. into cubes? （   ）

A. 便于煎煮 For easier decoction

B. 增加药材与水接触的面积，加快有效成分溶出速度

To increase the surface area in contact with water, accelerating the extraction of active ingredients

C. 改善外观  To improve appearance

D.减少浪费 To reduce waste

答案：B

解析： 切成块状可以增加药材与水的接触面积，从而加速有效成分的溶出。

Explanation: Cutting into cubes increases the surface area in contact with water, thus accelerating the extraction of active ingredients.

2.合格的何首乌块应呈现什么样的形状？（   ）

What shape should qualified He Shou Wu cubes have? （   ）

A. 立方体状Cubic shape

B. 长方形Rectangular shape

C. 圆形Circular shape

D. 不规则形状Irregular shape

答案：A

解析： 合格的何首乌块应呈现立方体状，表面颜色均匀一致，质地坚实，无明显裂痕或碎屑。

Explanation: Qualified He Shou Wu cubes should be cubic, with a uniform color, solid texture, and no obvious cracks or fragments.

3.何首乌块的标准边长是多少？（   ）

What is the standard side length for He Shou Wu cubes? （   ）

A. 5-8mm

B. 8-12mm

C. 12-15mm

D. 15-20mm

答案：B

解析： 边长为8~12mm的立方块适用于质地坚硬、容易糊化或粉性强的药材。

Explanation: The standard side length for cubes is 8~12mm, suitable for hard-textured herbs that are prone to becoming mushy or powdery.

4.在软化何首乌的过程中，推荐使用的方法是什么？（   ）

Which method is recommended for softening He Shou Wu? （   ）

A. 浸泡法 Soaking method

B. 蒸汽法 Steam method

C. 润法 Moistening method

D. 冷冻法 Freezing method

答案：C

 解析： 推荐使用“润法”进行软化处理，必须确保药材完全湿润且易折断。

Explanation: The moistening method is recommended, ensuring the herbs are fully softened and easily breakable.

5.何首乌净制时，应如何处理其表面？（   ）

How should the surface of He Shou Wu be treated during purification? （   ）

A. 使用硬毛刷反复刷擦 Repeatedly brush with a hard bristle brush

B. 直接用水冲洗 Directly rinse with water

C. 使用化学清洗剂 Use chemical cleaners

D. 用布擦拭Wipe with cloth

答案：A

解析： 使用硬毛刷彻底清除泥沙及沟壑污物。

Explanation: Use a hard bristle brush to thoroughly remove dirt and debris from crevices.

6.何首乌软化过程中，“润透”的标准是什么？（   ）

What is the standard for "fully moistened" during the softening process of He Shou Wu? （   ）

A. 对光无硬心，手掰易断，断面湿润均匀

No hard center when held up to light, breaks easily by hand, and has a uniformly moist cross-section

B. 表面完全干燥 Completely dry on the surface

C. 表面有明显裂纹  Obvious cracks on the surface

D. 完全浸湿 Fully soaked

答案：A

解析： “润透”的标准是对光无硬心，手掰易断，断面湿润均匀。

Explanation: The standard for being fully moistened is having no hard center when held up to light, breaking easily by hand, and having a uniformly moist cross-section.

7.在切制何首乌前，为何要进行净制？ （   ）

Why is purification necessary before slicing He Shou Wu?（   ）

A.增加药材重量 To increase the weight of the herbs

B.清除表面杂质和有害物质 To remove surface impurities and harmful substances

C.改善药材的颜色 To improve the color of the herbs

D.提高药材的市场价格To raise the market price of the herbs

答案：B

解析： 净制是为了彻底清除药材表面的泥沙及沟壑污物，确保药材的质量。

8.为了防止蒽醌类成分分解，干燥温度不应超过多少度？（   ）

To prevent the decomposition of anthraquinone components, what should the drying temperature not exceed? （   ）

A.40°C

B.50°C

C.60°C

D.70°C

答案：C

解析： 干燥温度不得超过60°C，以防蒽醌类成分分解，导致饮片变色、药效降低。

Explanation: The drying temperature should not exceed 60°C to prevent the decomposition of anthraquinone components, which can lead to discoloration and reduced efficacy.

9.何首乌切块后，最适宜的干燥方式是什么？（   ）

What is the most suitable drying method for He Shou Wu cubes? （   ）

A.自然晾晒  Natural air-drying

B.热风循环烘箱中设定温度55-60℃  Set at 55-60°C in a hot air circulation oven

C.微波干燥  Microwave drying

D.冷冻干燥   Freeze drying

答案：B

解析： 将切片均匀摊放在烘盘上，置热风循环烘箱中，设定温度55-60℃。

Explanation: Spread the slices evenly on trays and place them in a hot air circulation oven set at 55-60°C.

10.切制后的何首乌饮片应及时干燥的原因是什么？（   ）

Why should processed He Shou Wu slices be dried promptly? （   ）

A.防止药材变质

To prevent deterioration of the herbs

B.减少药材体积

To reduce the volume of the herbs

C.方便储存和运输

For easier storage and transportation

D.提高药材价格

To raise the price of the herbs

答案：A

 解析： 及时干燥可以防止药材氧化变色或霉变，保证药材质量。

Explanation: Prompt drying prevents oxidation, discoloration, or mold growth, ensuring the quality of the herbs.

任务8 中药材切片方法

1.饮片切制的主要工序包括哪些？（  ）

What are the main steps involved in slicing herbal medicines?

A. 软化药材、切制饮片、饮片干燥 Softening, slicing, drying

B. 清洗药材、软化药材、切制饮片、饮片包装  Washing, softening, slicing, packaging

C. 软化药材、切制饮片、饮片干燥和饮片包装  Softening, slicing, drying, and packaging

D. 切制饮片、饮片干燥、饮片包装 Slicing, drying, packaging

答案：C

解析： 饮片切制一般要经过软化药材、切制饮片、饮片干燥和饮片包装四道工序。

Explanation: The process of slicing generally involves four steps: softening, slicing, drying, and packaging.

2.哪种类型的饮片适用于质地松泡、粉性强的药材？（  ）

Which type of sliced medicine is suitable for herbs with loose texture and strong powder characteristics?

A. 极薄片Very thin slices

B. 薄片Thin slices

C. 厚片Thick slices

D. 直片Straight slices

答案：C 

解析： 一般粉性大、黏性强、质地松泡、切薄片易破碎的药材，常切厚片。

Explanation: Herbs that are powdery, sticky, and easily broken when sliced thinly are often cut into thick slices.

3.黄芪适合切成哪种形状？（  ）

What shape is Astragalus (Huang Qi. typically cut into?

A. 横片 Cross-sectional slices

B. 斜片 Diagonal slices

C. 直片 Straight slices

D. 块状 Cubes

答案：B

解析： 黄芪多切成斜片，如柳叶片。

Explanation: Astragalus is usually cut into diagonal slices, resembling willow leaf shapes.

4.黄芪切片的标准厚度是多少？ （  ）

What is the standard thickness for slicing Astragalus?

A. Less than 0.5mm

B. 1~2mm

C. 2~4mm

D. 4~6mm

答案：C

解析： 黄芪通常切成2-4毫米厚的片。

Explanation: Astragalus is typically sliced to a thickness of 2-4 mm.

5.在准备阶段，如何确认所用黄芪的质量？（  ）

How is the quality of Astragalus confirmed during the preparation stage?

A. 确认颜色、气味、质地等 Confirm color, smell, texture, etc.

B. 测量药材重量 Measure herb weight

C. 检查药材产地 Check herb origin

D. 核对药材名称 Verify herb name

答案：A

解析： 物料检查时确认黄芪的颜色、气味、质地等，确保无虫蛀、霉变等问题。

Explanation: During material inspection, confirm the color, smell, and texture of Astragalus, ensuring no insect damage or mold issues.

6.黄芪清洗时应注意什么？（  ）

What should be noted when washing Astragalus?

A. 不要过度清洗 Do not over-wash

B. 使用化学清洁剂 Use chemical cleaners

C. 长时间浸泡 Long soaking time

D. 使用热水冲洗 Rinse with hot water

答案：A

解析： 用清水将黄芪表面的泥土和其他杂质洗净，注意不要过度清洗以免影响药效成分。

Explanation: Wash the surface of Astragalus with clean water to remove dirt and other impurities without over-washing to avoid affecting medicinal properties.

7.黄芪软化处理常用的方法有哪些？（  ）

What are the commonly used methods for softening Astragalus?

A. 浸泡法和闷润法 Soaking and moistening methods

B. 冷冻法和蒸汽法 Freezing and steaming methods

C. 微波加热法  Microwave heating method

D. 化学软化法 Chemical softening method

答案：A

解析： 常用的方法有浸泡法和闷润法。

Explanation: Common methods include soaking and moistening.

8.切片后应尽快进行什么操作？（  ）

What operation should be performed as soon as possible after slicing?

A. 清洗 Washing

B. 干燥 Drying

C. 包装 Packaging

D. 分类 Sorting

答案：B

解析： 切好的黄芪片应尽快进行干燥处理，避免发霉。

Explanation: Sliced Astragalus should be dried as soon as possible to prevent mold growth.

9.切片过程中，如何保证饮片外观与煎出效果？（  ）

How can the appearance and extraction effect of sliced pieces be ensured during the slicing process?

A. 控制厚度均匀 Ensure uniform thickness

B. 使用锋利的刀具 Use sharp knives

C. 进料速度适中 Moderate feed rate

D. 以上都是 All of the above

答案：D

解析： 控制厚度均匀、保持刀具锋利、进料速度适中是保证饮片外观与煎出效果的关键。

Explanation: Ensuring uniform thickness, using sharp knives, and maintaining moderate feed rates are key to ensuring the appearance and extraction effects of the slices.

10.何为“连刀片”现象？（  ）

What does the phenomenon of "connected slices" refer to?

A. 两片相连的现象 Two slices connected together

B. 切片过厚的现象 Slices too thick

C. 切片过薄的现象 Slices too thin

D. 切片不均匀的现象 Uneven slices

答案：A

解析：“连刀片”是指两片相连的现象，这通常是由于进料速度不均或刀具不够锋利造成的。

Explanation: "Connected slices" refers to two slices being connected, which is usually due to uneven feed rate or dull knives.

任务9 低温粉碎技术

1.低温粉碎的核心机理是（  ）。

 The core mechanism of low-temperature grinding is（  ）。

A. 增加水分 Increase moisture

B. 降低脆性 Decrease brittleness

C. 低温脆化 Low-temperature embrittlement

D. 高温软化 High-temperature softening

答案：C

2.预冷阶段的主要目的是（  ）。

 The main purpose of the pre-cooling stage is to（  ）。

A. 杀菌 Sterilization

B. 达到脆化温度 Reach embrittlement temperature

C. 增加黏性 Increase viscosity

D. 去除挥发油 Remove volatile oil

答案：B

3.下列哪种药材适合低温粉碎以防止氧化变色（  ）。

 Which herb is suitable for low-temperature grinding to prevent oxidative discoloration?（  ）。

A. 熟地黄 Rehmannia 

B. 丹参 Salvia 

C. 甘草 Licorice 

D. 黄芪 Astragalus

答案：B

4.纤维性强的药材在低温粉碎后，粉末细度可达（  ）。

 After low-temperature grinding, fibrous herbs can reach a particle size of（  ）。

A. 毫米级 Millimeter level 

B.  纳米级 Nanometer level

C. 厘米级 Centimeter level 

D. 微米级 Micron level

答案：D

5.下列哪项不是低温粉碎的优点（  ）。

 Which of the following is NOT an advantage of low-temperature grinding?（  ）。

A. 设备成本低 Low equipment cost

B. 保留有效成分 Preserve active ingredients

C. 减少污染 Reduce contamination

D. 粒度均匀 Uniform particle size

答案：A

6.对黏性大的熟地黄进行粉碎，低温的主要作用是（  ）。

For sticky Rehmannia, the main role of low temperature is to（  ）。

A. 凝固黏性成分 Solidify sticky components

B. 提高水分 Increase moisture

C. 促进氧化 Promote oxidation

D. 软化纤维 Soften fibers

答案：A

7.贝利超微粉碎机中，用于控制粉碎腔温度的部分是（  ）。

 In the Bailey 100 ultra-micro grinder, the part used to control the grinding chamber temperature is（  ）。

A. 主机 Main unit 

B. 收料罐 Collection tank 

C. 冷却辅机 Cooling auxiliary 

D. 控制面板 Control panel

答案：C

8.低温粉碎适用于下列哪些类型药材（  ）。

 Low-temperature grinding is suitable for herbs that are（  ）。

A. 含挥发性成分 Rich in volatile oil

B. 纤维性强 High in fiber

C. 贵重易氧化 Valuable and easily oxidized

D. 高湿易霉 High moisture and mold-prone

答案：ABC

9.在低温粉碎流程中，正确的操作顺序包含（  ）。

 The correct sequence in the low-temperature grinding process includes（  ）。

A. 预冷 Pre-cooling

B. 高温干燥 High-temperature drying

C. 粉碎 Grinding

D. 分离收集 Separation and collection

答案：ACD

10.低温粉碎对含油脂药材的好处有（  ）。

 Benefits of low-temperature grinding for oil-containing herbs include（  ）。

A. 增加酸败 Increase rancidity

B. 保持油脂凝固 Keep oils solidified

C. 减少黏附 Reduce adhesion to equipment

D. 防止结块 Prevent agglomeration

答案：BCD

1.清炒法按炒制程度分为哪几类？（  ）

Which categories are plain stir-frying divided into by degree?

A. 炒黄、炒焦、炒炭 Stir-frying until yellow, scorched, charred

B. 炒黄、炒黑、炒炭 Stir-frying until yellow, black, charred

C. 炒焦、炒炭、炒糊 Stir-frying until scorched, charred, burnt

D. 炒黄、炒焦、炒糊 Stir-frying until yellow, scorched, burnt

答案：A

2.炒黄的火力要求是？（  ）

What is the heat requirement for stir-frying until yellow?

A. 武火 High fire

B. 旺火 Vigorous fire

C. 微火 Very low fire

D. 文火或中火 Gentle or medium fire

答案：D

3.炒黄的目的不包括以下哪项？（  ）

Which is NOT a purpose of stir-frying until yellow?

A. 易于粉碎和药效成分煎出 Facilitate crushing and extraction of active components

B. 降低毒性或副作用 Reduce toxicity or side effects

C. 增强止血作用 Enhance hemostatic effect

D. 破坏酶类，保存苷类成分 Deactivate enzymes and preserve glycosides

答案：C

4.炒莱菔子的炒制程度属于清炒法中的哪类？（  ）

Which category of plain stir-frying does stir-fried radish seeds belong to?

A. 炒黄 Stir-frying until yellow

B. 炒焦 Stir-frying until scorched

C. 炒炭 Stir-frying until charred

D. 以上都不是 None of the above

答案：A

5.炒莱菔子投药前，炒锅预热的火力是？（  ）

What is the heat for preheating the wok before adding radish seeds?

A. 文火 Gentle fire

B. 中火 Medium fire

C. 武火 High fire

D. 旺火 Vigorous fire

答案：B

6.炒莱菔子出锅的标准不包括？（  ）

Which is NOT a standard for removing stir-fried radish seeds from the wok?

A. 表面黄棕色 Surface yellowish-brown

B. 有爆裂声 Bursting sound

C. 香气浓郁 Rich aroma

D. 内部焦黑色 Interior dark charred

答案：D

7.炒莱菔子贮藏时需放置在？（  ）

Where should stir-fried radish seeds be stored?

A. 阴凉干燥通风处 Cool, dry and ventilated place

B. 潮湿密闭处 Humid and sealed place

C. 高温强光处 High temperature and strong light place

D. 任意通风处 Any ventilated place

答案：A

8.清炒法的定义包含哪些要素？（  ）

Which elements are included in the definition of plain stir-frying?

A. 不加辅料 No auxiliary materials added

B. 净制或切制的饮片 Purified or sliced herbal pieces

C. 预热容器内加热 Heating in a preheated container

D. 不断翻动至一定程度 Constant stirring until a certain degree

答案：ABCD

9.炒黄的目的包括以下哪些？（  ）

Which are purposes of stir-frying until yellow?

A. 缓和或改变药性 Moderate or alter medicinal properties

B. 矫味矫嗅，利于服用 Improve taste and odor for easy administration

C. 利于调剂、制剂 Facilitate dispensing and preparation

D. 保存苷类成分 Preserve glycoside components

答案：ABCD

10.炒莱菔子的准备阶段包括哪些步骤？（  ）

Which steps are included in the preparation phase of stir-frying radish seeds?

A. 洁净操作台和设备 Cleaning workbench and equipment

B. 精准称取莱菔子生饮片 Accurately weighing raw radish seeds

C. 设计炒制流程 Designing the stir-frying process

D. 投药翻炒 Adding and stir-frying seeds

答案：ABC

任务 11 辅料炒法 - 麸炒苍术

1.麸炒中使用的辅料是？（  ）

What is the auxiliary material in bran stir-frying?

A. 麦麸 Wheat bran

B. 米 Rice

C. 河砂 River sand

D. 滑石粉 Talc powder

答案：A

2.每 100kg 生品饮片麸炒时，麦麸的用量是？（  ）

How much wheat bran is used for every 100kg of raw herbal slices in bran stir-frying?

A. 5~10kg

B. 10~15kg

C. 20~25kg

D. 30~35kg

答案：B

3.麸炒苍术的主要目的是？（  ）

The main purpose of stir-frying Atractylodes with bran is?

A. 增强止血作用 Enhance hemostatic effect

B. 降低滋腻之性 Reduce greasiness

C. 缓和药性 Moderate medicinal properties

D. 便于除去非药用部位 Facilitate removal of non-medicinal parts

答案：C

4.麸炒时，麦麸达到什么状态时投入饮片？（  ）

When is the herbal slice added during bran stir-frying?

A. 麦麸起烟时 When wheat bran smokes

B. 麦麸焦黑时 When wheat bran is dark charred

C. 麦麸变冷时 When wheat bran cools down

D. 麦麸未加热时 When wheat bran is unheated

答案：A

5.麸炒苍术出锅后需通过什么分离苍术与麦麸？（  ）

What is used to separate Atractylodes and wheat bran after stir-frying?

A. 滤网 Filter net

B. 筛网 Sieve

C. 纱布 Gauze

D. 滤纸 Filter paper

答案：B

6.麸炒的注意事项不包括？（  ）

Which is NOT a precaution for bran stir-frying?

A. 辅料用量要达标 Ensure proper dosage of auxiliary materials

B. 火力适当 Maintain appropriate heat

C. 麦麸撒布均匀 Distribute wheat bran evenly

D. 饮片湿润可黏附麦麸 Wet slices can stick to wheat bran

答案：D

7.以下哪种中药不适用于麸炒？（  ）

Which herb is NOT suitable for bran stir-frying?

A. 苍术 Atractylodes

B. 白术 Atractylodes macrocephala

C. 枳壳 Citrus aurantium

D. 水蛭 Leech

答案：D

8.麸炒的目的包括哪些？（  ）

Which are purposes of bran stir-frying?

A. 增强疗效 Enhance therapeutic effects

B. 缓和药性 Alleviate medicinal properties

C. 矫臭矫味 Correct odor and taste

D. 增味赋色 Enhance flavor and color

答案：ABCD

9.麦麸的质量要求有哪些？（  ）

What are the quality requirements for wheat bran?

A. 细碎屑状 Fine and fragmented texture

B. 色泽新鲜一致 Fresh and uniform color

C. 无发酵、霉变 No fermentation or mold

D. 可含少量结块 Can contain a small amount of clumping

答案：ABC

10.麸炒苍术的过程阶段包括哪些步骤？（  ）

Which steps are included in the process phase of bran stir-frying Atractylodes?

A. 药物处理（  ） Drug treatment (cleaning, grading)

B. 预热炒锅 Preheating the wok

C. 投麸皮炒制 Adding wheat bran for stir-frying

D. 出锅分离、摊晾贮藏 Removing, separating, cooling and storing

答案：ABCD

任务 12 辅料炒法 - 滑石粉炒苍术

1.滑石粉炒的别名是？（A）

What is another name for talc powder stir-frying?

A. 滑石粉烫 Talc powder scorching

B. 滑石粉炙 Talc powder roasting

C. 滑石粉煅 Talc powder calcining

D. 滑石粉煨 Talc powder simmering

答案：A

2.滑石粉的主要成分是？（B）

What is the main component of talc powder?

A. 碳酸钙 Calcium carbonate

B. 含水硅酸镁 Hydrated magnesium silicate

C. 淀粉 Starch

D. 蛋白质 Protein

答案：B

3.每 100kg 生品饮片滑石粉炒时，滑石粉的用量是？（C）

How much talc powder is used for every 100kg of raw herbal slices in talc powder stir-frying?

A. 20~30kg

B. 30~40kg

C. 40~50kg

D. 50~60kg

答案：C

4.滑石粉炒的主要目的不包括？（A）

Which is NOT a main purpose of talc powder stir-frying?

A. 增强健脾作用 Enhance spleen-strengthening effect

B. 使质地酥脆 Make texture crisp

C. 降低毒性 Reduce toxicity

D. 矫臭矫味 Correct odor and taste

答案：A

5.滑石粉炒时，滑石粉达到什么状态时投入饮片？（B）

When is the herbal slice added during talc powder stir-frying?

A. 滑石粉冒烟时 When talc powder smokes

B. 滑石粉灵活状态时 When talc powder is pliable

C. 滑石粉变冷时 When talc powder cools down

D. 滑石粉结块时 When talc powder clumps

答案：B

6.滑石粉炒苍术的火力控制要求是？（C）

What is the heat control requirement for stir-frying Atractylodes with talc powder?

A. 文火 Gentle fire

B. 武火 High fire

C. 中等火力 Moderate fire

D. 旺火 Vigorous fire

答案：C

7.炒制同种饮片的滑石粉可反复使用，但需更换的情况是？（D）

Talc powder for the same herb can be reused, but when should it be replaced?

A. 轻微污染时 When slightly contaminated

B. 少量结块时 When slightly clumped

C. 颜色变浅时 When color fades

D. 颜色加深后 When color darkens

答案：D

8.滑石粉炒的适用中药有哪些？（ABC）

Which herbs are suitable for talc powder stir-frying?

A. 刺猬皮 Hedgehog skin

B. 鱼鳔 Fish bladder

C. 水蛭 Leech

D. 山药 Chinese yam

答案：ABC

9.滑石粉炒的注意事项包括哪些？（ABD）

Which are precautions for talc powder stir-frying?

A. 饮片大小分档后炒制 Grade slices by size before stir-frying

B. 温度过高时加冷滑石粉调节 Add cool talc powder if temperature is too high

C. 滑石粉用量越少越好 The less talc powder, the better

D. 炒后及时分离饮片与滑石粉 Separate slices and talc powder promptly after stir-frying

答案：ABD

10.滑石粉炒苍术的操作流程包括哪些阶段？（ABCD）

Which stages are included in the operation process of talc powder stir-frying Atractylodes?

A. 准备阶段（洁净、称药、设计） Preparation phase (cleaning, weighing, designing)

B. 药物处理（净选、分档） Drug treatment (cleaning, grading)

C. 预热炒锅与投辅料 Preheating wok and adding auxiliary materials

D. 翻炒、出锅分离、贮藏 Stir-frying, removing, separating and storing

答案：ABCD

任务 13 辅料炒法 - 米炒党参

1.米炒的定义是将饮片与什么共同加热？（A）

Rice stir-frying is heating herbal slices with what?

A. 定量的米 A certain amount of rice

B. 麦麸 Wheat bran

C. 河砂 River sand

D. 滑石粉 Talc powder

答案：A

2.米的性味是？（B）

What is the nature and taste of rice?

A. 性凉，味辛 Cool nature, pungent taste

B. 性平，味甘 Neutral nature, sweet taste

C. 性温，味苦 Warm nature, bitter taste

D. 性寒，味咸 Cold nature, salty taste

答案：B

3.每 100kg 生品饮片米炒时，米的用量是？（C）

How much rice is used for every 100kg of raw herbal slices in rice stir-frying?

A. 10kg

B. 15kg

C. 20kg

D. 25kg

答案：C

4.米炒党参的主要目的是？（A）

The main purpose of stir-frying Codonopsis with rice is?

A. 增强健脾止泻作用 Enhance spleen-strengthening and antidiarrheal effect

B. 降低毒性 Reduce toxicity

C. 便于粉碎 Facilitate crushing

D. 矫臭矫味 Correct odor and taste

答案：A

5.米炒时，大米达到什么状态时投入党参？（B）

When is Codonopsis added during rice stir-frying?

A. 大米未加热时 When rice is unheated

B. 大米冒烟、色泽微黄时 When rice smokes and turns slightly yellow

C. 大米焦黑时 When rice is dark charred

D. 大米变冷时 When rice cools down

答案：B

6.米炒党参出锅后，摊晾的厚度要求是？（C）

What is the thickness requirement for spreading and cooling rice-stir-fried Codonopsis?

A. 1~2cm

B. 2~3cm

C. 3~5cm

D. 5~8cm

答案：C

7.以下哪种中药不适用于米炒？（D）

Which herb is NOT suitable for rice stir-frying?

A. 党参 Codonopsis

B. 斑蝥 Blister beetle

C. 山药 Chinese yam

D. 骨碎补 Drynaria

答案：D

8.米炒的目的包括哪些？（ABC）

Which are purposes of rice stir-frying?

A. 增强健脾止泻作用 Enhance spleen-strengthening and antidiarrheal effect

B. 降低毒性和刺激性 Reduce toxicity and irritancy

C. 矫臭矫味，指示炮制程度 Correct odor and taste, indicate processing degree

D. 增强止血作用 Enhance hemostatic effect

答案：ABC

9.米的质量要求有哪些？（ABCD）

What are the quality requirements for rice?

A. 颗粒饱满 Plump grains

B. 完整，大小均匀 Intact, uniform size

C. 无虫害及霉变 No pests or mold

D. 无杂质 No impurities

答案：ABCD

10.米炒党参的注意事项包括哪些？（ABD）

Which are precautions for rice stir-frying Codonopsis?

A. 饮片大小分档后炒制 Grade slices by size before stir-frying

B. 火力维持中等，受热均匀 Maintain moderate heat for even heating

C. 炒后大米可重复使用 Rice can be reused after stir-frying

D. 炒至党参表面微黄，米呈老黄色 Stop when Codonopsis turns slightly yellow and rice turns golden-brown

答案：ABD

任务 14 辅料炒法 - 砂炒骨碎补

1.砂炒的别名是？（  ）

What is another name for sand stir-frying?

A. 砂烫 Sand scalding

B. 砂炙 Sand roasting

C. 砂煅 Sand calcining

D. 砂煨 Sand simmering

答案：A

2.砂炒中使用的河砂需经过几号筛？（  ）

Which sieve should river sand for sand stir-frying pass through?

A. 一号筛 No.1 sieve

B. 二号筛 No.2 sieve

C. 三号筛 No.3 sieve

D. 四号筛 No.4 sieve

答案：B

3.砂炒骨碎补的主要目的不包括？（  ）

Which is NOT a main purpose of sand stir-frying Drynaria?

A. 增强疗效 Enhance efficacy

B. 便于除去非药用部位 Facilitate removal of non-medicinal parts

C. 使质地酥脆 Make texture crisp

D. 降低滋腻之性 Reduce greasiness

答案：D

4.砂炒时，河砂达到什么状态时投入骨碎补？（  ）

When is Drynaria added during sand stir-frying?

A. 河砂未加热时 When river sand is unheated

B. 河砂冒烟时 When river sand smokes

C. 河砂滑利状态时 When river sand is smooth and fluid

D. 河砂变冷时 When river sand cools down

答案：C

5.砂炒骨碎补的火力控制要求是？（  ）

What is the heat control requirement for sand stir-frying Drynaria?

A. 文火 Gentle fire

B. 中等火力 Moderate fire

C. 武火 High fire

D. 旺火 Vigorous fire

答案：B

6.砂炒后如需醋淬，每 100kg 生品饮片用米醋的量是？（  ）

If vinegar quenching is needed after sand stir-frying, how much rice vinegar is used for every 100kg of raw slices?

A. 20~30kg

B. 30~40kg

C. 40~50kg

D. 50~60kg

答案：A

7.砂炒骨碎补的出锅标准是？（  ）

What is the standard for removing sand-stir-fried Drynaria from the wok?

A. 表面焦黑色 Surface dark charred

B. 内部黄白色 Interior yellowish-white

C. 表面鼓起，质地酥脆 Surface puffed, crisp texture

D. 无明显变化 No obvious change

答案：C

8.砂炒的目的包括哪些？（  ）

Which are purposes of sand stir-frying?

A. 增强疗效，便于调剂和制剂 Enhance efficacy, facilitate dispensing and preparation

B. 降低毒性 Reduce toxicity

C. 便于除去非药用部位 Facilitate removal of non-medicinal parts

D. 矫臭矫味 Correct odor and taste

答案：ABCD

9.砂炒的注意事项包括哪些？（  ）

Which are precautions for sand stir-frying?

A. 河砂需洁净、颗粒均匀 River sand must be clean and uniformly granular

B. 反复使用需除净杂质，变色严重应更换 Reuse after removing impurities; replace when severely discolored

C. 炒有毒中药的河砂需单独存放 River sand for toxic herbs must be stored separately

D. 砂炒温度越高越好 The higher the temperature, the better

答案：ABC

10.砂炒骨碎补的操作步骤包括哪些？（  ）

Which steps are included in the operation of sand stir-frying Drynaria?

A. 准备阶段（洁净、称药、设计） Preparation phase (cleaning, weighing, designing)

B. 药物处理（净选、分档） Drug treatment (cleaning, grading)

C. 预热炒锅与投河砂 Preheating wok and adding river sand

D. 翻炒至鼓起酥脆、出锅分离贮藏 Stir-frying until puffed and crisp, removing, separating and storing

答案：ABCD

任务15.炙法-酒炙法

1.酒炙法是指将净制或切制后的生品饮片加入定量的什么拌炒至规定程度的方法？（  ）

What is the substance added in a fixed amount to stir-fry cleaned or cut raw herbal slices to the specified degree in the wine stir-frying method? （  ）

A. 清水（Clear water）

B. 黄酒（Yellow rice wine）

C. 米醋（Rice vinegar）

D. 食盐水（Salt water）

答案：B

2.现代酒炙时，除明确规定外，一般使用哪种酒？（  ）

In modern wine stir-frying, except for specific regulations, which kind of wine is generally used? （  ）

A. 白酒（White wine）

B. 啤酒（Beer）

C. 黄酒（Yellow rice wine）

D. 红酒（Red wine）

答案：C

3.每 100kg 净黄连片，用黄酒的量是多少？（  ）

3.How much yellow rice wine is used for 100kg of cleaned Coptis chinensis slices? （  ）

A. 10kg

B. 12.5kg

C. 15kg

D. 20kg

答案：B

4.酒炙方法中，大多数酒炙中药饮片采用哪种方法炮制？（  ）

Among the wine stir-frying methods, which one is mostly used for processing most wine-stir-fried herbal slices? （  ）

A. 先拌酒后炒药（Mix wine first then stir-fry）

B. 先炒药后加酒（Stir-fry first then add wine）

C. 边拌酒边炒药（Mix wine while stir-frying）

D. 先煮药后加酒（Boil first then add wine）

答案：A

5.酒炙黄连的炒制步骤中，铁锅预热用什么火候？（  ）

5.What heat is used to preheat the iron pot in the stir-frying step of wine-stir-fried Coptis chinensis? （  ）A. 文火（Low heat）

B. 中火（Medium heat）

C. 武火（High heat）

D. 无特定要求（No specific requirement）

答案：B

6.酒炙后的黄连具有什么特征？（  ）

What are the characteristics of Coptis chinensis after wine stir-frying? （  ）

A. 表面棕黄色，微带焦斑，略有酒香气（Surface brownish-yellow, slightly with burnt spots, slightly with wine aroma）

B. 色泽变浅，有焦苦味（Lighter color, with burnt bitterness）

C. 表面发白，有辛味（White surface, pungent taste）

D. 断面有白心，味极苦（White core in cross-section, extremely bitter）

答案：A

7.中药加酒拌匀闷润过程中，容器上面应如何处理？（  ）

During the process of mixing Chinese medicinal herbs with wine and moistening, how should the container be handled on top? （  ）

A. 敞开（Left open）

B. 加盖（Covered）

C. 蒙纱布（Covered with gauze）

D. 无所谓（It doesn't matter）

答案：B

8.黄酒具有哪些作用？（  ）

What functions does yellow rice wine have? （  ）

A. 通血脉（Promoting blood circulation）

B. 御寒气（Resisting cold）

C. 行药势（Enhancing the efficacy of drugs）

D. 清热凉血（Clearing heat and cooling blood）

答案：ABC

9.下列哪些是酒炙法的注意事项？（  ）

Which of the following are precautions for the wine stir-frying method? （  ）

A. 中药加热炒炙时，火力越大越好（The larger the firepower, the better when heating and stir-frying Chinese medicinal herbs）

B. 含油性大的中药炒炙时须勤翻动，防止粘锅（Frequently stir oily Chinese medicinal herbs to prevent sticking to the pot）

C. 若酒的用量较少，不易与中药拌匀时，可先将酒加适量水稀释（If the amount of wine is small and not easy to mix with Chinese medicinal herbs, dilute the wine with appropriate water first）

D. 炙前将饮片大小分档（Classify slices by size before stir-frying）

答案：BCD

10.下列哪些中药常用酒炙法炮制？（  ）

Which of the following Chinese medicinal herbs are commonly processed by the wine stir-frying method? （  ）

A. 黄连（Coptis chinensis）

B. 当归（Angelica sinensis）

C. 大黄（Rheum palmatum）

D. 青皮（Green tangerine peel）

答案：ABC

任务16炙法-醋炙法

1.醋炙法是指将净制或切制过的生品饮片加入定量的什么进行拌炒的方法？（  ）

What is the substance added in a fixed amount to stir-fry cleaned or cut raw herbal slices in the vinegar stir-frying method? （  ）

A. 清水（Clear water）

B. 米醋（Rice vinegar）

C. 白酒（White wine）

D. 食盐水（Salt water）

答案：B

2.炮制用醋以哪种为佳，且陈久者良？（  ）

Which kind of vinegar is preferred for processing, and aged ones are better? （  ）

A. 果醋（Fruit vinegar）

B. 白醋（White vinegar）

C. 陈醋（Mature vinegar）

D. 米醋（Rice vinegar）

答案：D

3.每 100kg 净青皮用醋的量是多少？（  ）

How much vinegar is used for 100kg of cleaned green tangerine peel? （  ）

A. kg

B. 10kg

C. 20kg

D. 25kg

答案：A

4.先炒药后喷醋的方法适用于哪些中药饮片？（  ）

Which herbal slices is the method of stir-frying first then spraying vinegar suitable for? （  ）

A. 叶类和花类（Leaves and flowers）

B. 树脂类和动物粪便类（Resins and animal excrements）

C. 根类和茎类（Roots and stems）

D. 果实类和种子类（Fruits and seeds）

答案：B

5.醋炙时一般使用哪种火候？（  ）

What kind of heat is generally used in vinegar stir-frying? （  ）

A. 武火（High heat）

B. 中火（Medium heat）

C. 文火（Low heat）

D. 无特定要求（No specific requirement）

答案：B

6.醋炙后的青皮具有什么特征？（  ）

What are the characteristics of green tangerine peel after vinegar stir-frying? （  ）

A. 色泽变浅，有焦苦味（Lighter color, with burnt bitterness）

B. 表面发白，有辛味（White surface, pungent taste）

C. 色泽加深，微有醋气（Darker color, slight vinegar aroma）

D. 断面有白心，味极苦（White core in cross-section, extremely bitter）

答案：C

7.若醋量较少，不能与中药饮片拌匀时，应采取什么措施？（  ）

If the amount of vinegar is small and cannot be evenly mixed with herbal slices, what should be done? （  ）

A. 直接炒制（Stir-fry directly）

B. 加适量水稀释后再拌匀（Dilute with appropriate water and then mix evenly）

C. 增加醋的用量（Increase the amount of vinegar）

D. 减少饮片数量（Reduce the amount of herbal slices）

答案：B

8.醋炙法的方法有哪些？（  ）

What are the methods of vinegar stir-frying? （  ）

A. 先拌醋后炒药（Mix vinegar first then stir-fry）

B. 先炒药后喷醋（Stir-fry first then spray vinegar）

C. 边拌醋边炒药（Mix vinegar while stir-frying）

D. 先煮药后加醋（Boil first then add vinegar）

答案：AB

9.下列哪些是醋炙法的注意事项？（  ）

Which of the following are precautions for vinegar stir-frying? （  ）

A. 炙前将饮片大小分档（Classify slices by size before stir-frying）

B. 多用文火，勤加翻动（Use low heat and stir frequently）

C. 先炒药后加醋时，出锅要快（Take out quickly when adding vinegar after stir-frying）

D. 醋炙后可随意堆放贮藏（Store randomly after vinegar stir-frying）

答案：ABC

10.下列哪些中药常用醋炙法炮制？（  ）

Which of the following herbs are commonly processed by vinegar stir-frying? （  ）

A. 青皮（Green tangerine peel）

B. 香附（Cyperus rotundus）

C. 黄柏（Phellodendron chinense）

D. 乳香（Frankincense）

答案：ABD

任务17炙法-蜜炙法

1.蜜炙法是指将净制或切制后的生品饮片加入一定量什么进行拌炒的方法？（  ）

1.What is added in a fixed amount to stir-fry cleaned or cut raw herbal slices in the honey-frying method? （  ）

A. 生蜂蜜（Raw honey）

B. 炼蜜（Refined honey）

C. 白糖水（Sugar water）

D. 米醋（Rice vinegar）

答案：B

2.蜜炙法所用的蜂蜜在使用前需要经过什么处理？（  ）

2.What treatment does the honey used in the honey-frying method need to go through before use? （  ）

A. 直接使用（Used directly）

B. 加热炼制（Heated and refined）

C. 冷冻处理（Frozen）

D. 晒干（Dried in the sun）

答案：B

3.炼蜜时，加热至多少温度时应停止加热？（  ）

3.At what temperature should the heating be stopped when refining honey? （  ）

A. 100~105℃

B. 130~135℃

C. 120~125℃

D. 1~118℃

答案：D

4.每 100kg 净甘草片用炼蜜的量是多少？（  ）

4.How much refined honey is used for 100kg of cleaned licorice slices? （  ）

A. 15kg

B. 20kg

C. 25kg

D. 30kg

答案：C

5.蜜炙甘草的炒制过程中，应使用哪种火候？（  ）

5.What kind of heat should be used in the stir-frying process of honey-fried licorice? （  ）

A. 文火（Low heat）

B. 中火（Medium heat）

C. 武火（High heat）

D. 大火（High fire）

答案：A

6.蜜炙后的甘草具有什么特征？（  ）

6.What are the characteristics of licorice after honey-frying? （  ）

A. 外表皮白色，味极苦（Outer skin white, extremely bitter taste）

B. 外表皮红棕色或灰棕色，微有光泽，具焦香气，味甜（Outer skin reddish-brown or grayish-brown, slightly glossy, with burnt aroma, sweet taste）

C. 表面深褐色，断面无白心（Surface dark brown, no white core in cross-section）

D. 色泽加深，微有醋气（Darker color, slight vinegar aroma）

答案：B

7.炼蜜用开水稀释时，加水量通常为蜜量的多少？（  ）

7.When diluting refined honey with boiling water, what is the usual amount of water added relative to the amount of honey? （  ）

A. 1/5~1/4

B. 1/3~1/2

C. 2/3~3/4

D. 1~2 倍

答案：B

8.蜂蜜具有哪些作用？（  ）

8.What functions does honey have? （  ）

A. 甘缓益脾（Soothing the spleen）

B. 清热凉血（Clearing heat and cooling blood）

C. 矫味（Correcting taste）

D. 润肺止咳（Moistening the lung and relieving cough）

答案：ACD

9.下列哪些是蜜炙法的注意事项？（  ）

9.Which of the following are precautions for the honey-frying method? （  ）

A. 炙前将饮片大小分档（Classify slices by size before frying）

B. 炼蜜时火力不宜过大（Do not use too much heat when refining honey）

C. 蜜炙后可立即密闭储存（Can be sealed and stored immediately after honey-frying）

D. 炒炙时火力宜小，时间可稍长（Use low heat when stir-frying, and the time can be slightly longer）

答案：ABD

10.下列哪些中药常用蜜炙法炮制？（  ）

10.Which of the following traditional Chinese medicines are commonly processed by the honey-frying method?（  ）

A. 甘草（Licorice）

B. 黄芪（Astragalus）

C. 黄连（Coptis chinensis）

D. 麻黄（Ephedra）

答案：ABD

任务18炙法-盐炙法

1.盐炙法中用于拌炒饮片的是哪种液体？（  ）

Which liquid is used to stir-fry herbal slices in the salt-roasting method? （  ）

A. 清水（Clear water）

B. 食盐水（Salt water）

C. 米醋（Rice vinegar）

D. 黄酒（Yellow rice wine）

答案：B

2.食盐在《名医别录》中的品级是什么？（  ）

What is the grade of salt in "Ming Yi Bie Lu"?（  ）

A. 上品（Top grade）

B. 中品（Middle grade）

C. 下品（Low grade）

D. 未评级（Unrated）

答案：B

3.每 100kg 净黄柏所需食盐的用量是多少？（  ）

How much salt is needed for 100kg of cleaned Phellodendron? （  ）

A. 2kg

B. 1kg

C. 3kg

D. 4kg

答案：A

4.盐炙黄柏闷润完成的标志是什么？（  ）

What is the sign that the moistening of salt-roasted Phellodendron is completed?（  ）

A. 表面湿润发光（Surface moist and shiny）

B. 断面有白心（White core in cross-section）

C. 手握无盐水渗出且自然松散（No salt water oozing when held and naturally loose when released）

D. 质地变软易折断（Soft texture and easy to break）

答案：C

5.盐炙黄柏炒制时应使用哪种火候？（  ）

What heat should be used when stir-frying salt-roasted Phellodendron? （  ）

A. 文火（Low heat）

B. 中火（Medium heat）

C. 武火（High heat）

D. 大火（High fire）

答案：A

6.盐炙后的黄柏外表面呈现什么颜色？（  ）

What color does the outer surface of salt-roasted Phellodendron show? （  ）

A. 淡黄色（Light yellow）

B. 焦黄色（Dark yellow）

C. 深褐色（Dark brown）

D. 红棕色（Reddish brown）

答案：B

7.溶化食盐时，水量通常为食盐的多少倍？（  ）

When dissolving salt, how many times is the amount of water usually that of salt? （  ）

A. 2~3 倍（2 - 3 times）

B. 4~5 倍（4 - 5 times）

C. 6~7 倍（6 - 7 times）

D. 8~9 倍（8 - 9 times）

答案：D

8.食盐具有哪些作用？（  ）

What effects does salt have? （  ）

A. 清热凉血（Clearing heat and cooling blood）

B. 软坚散结（Softening hardness and dissipating stagnation）

C. 引药入肾（Guiding medicine into the kidney）

D. 润肺止咳（Moistening the lung and relieving cough）

答案：ABC

9.盐炙法的操作方法有哪些？（  ）

What are the operating methods of salt-roasting? （  ）

A. 先拌盐水后炒药（Mix salt water first then stir-fry）

B. 先煮药后加盐（Boil first then add salt）

C. 边拌盐水边炒药（Mix salt water while stir-frying）

D. 先炒药后加盐水（Stir-fry first then add salt water）

答案：AD

10.常用盐炙法炮制的中药有哪些？（  ）

Which traditional Chinese medicines are commonly processed by salt-roasting? （  ）

A. 黄柏（Phellodendron）

B. 杜仲（Eucommia）

C. 泽泻（Alisma）

D. 甘草（Licorice）

答案：ABC

任务19炙法-姜炙法

1.姜炙法中用于拌炒饮片的是哪种物质？（  ）

Which substance is used to stir-fry herbal slices in the ginger-processing method? （  ）

A. 清水（Clear water）

B. 姜汁（Ginger juice）

C. 米醋（Rice vinegar）

D. 黄酒（Yellow rice wine）

答案：B

2.生姜的性味是什么？（  ）

What is the nature and taste of fresh ginger? （  ）

A. 性寒，味甘（Cold in nature, sweet in taste）

B. 性微温，味辛（Slightly warm in nature, pungent in taste）

C. 性热，味苦（Hot in nature, bitter in taste）

D. 性平，味咸（Neutral in nature, salty in taste）

答案：B

3.每 100kg 净厚朴需用生姜多少？（  ）

How much fresh ginger is needed for 100kg of cleaned Magnolia officinalis? （  ）

A. 5kg

B. 15kg

C. 10kg

D. 20kg

答案：C

4.姜汁炙厚朴的炒制火候是什么？（  ）

What heat is used for stir-frying Magnolia officinalis processed with ginger juice? （  ）

A. 文火（Low heat）

B. 中火（Medium heat）

C. 武火（High heat）

D. 大火（High fire）

答案：A

5.制备姜汁时，最后所得姜汁与生姜的比例宜为多少？（  ）

When preparing ginger juice, what is the appropriate ratio of the final ginger juice to fresh ginger? （  ）

A. 1:2

B. 1:1

C. 2:1

D. 3:1

答案：B

6.若无生姜，可用干姜煎汁替代，其用量为生姜的多少？（  ）

If there is no fresh ginger, dried ginger decoction can be used instead, and its dosage is what fraction of fresh ginger? （  ）

A. 1/2

B. 1/4

C. 1/3

D. 1/5

答案：C

7.姜炙后的厚朴呈现什么颜色？（  ）

What color does Magnolia officinalis show after ginger processing? (  )

A. 淡黄色（faint yellow）

B. 紫褐色（Purple-brown）

C. 深绿色（Dark green）

D. 红棕色（Reddish brown）

答案：B

8.生姜具有哪些功效？（  ）

What effects does fresh ginger have? （  ）

A. 温中散寒（Warming the middle energizer to dispel cold）

B. 回阳通脉（Restoring yang and unblocking meridians）

C. 燥湿消痰（Drying dampness and resolving phlegm）

D. 清热凉血（Clearing heat and cooling blood）

答案：ABC

9.姜炙法的操作方法有哪些？（  ）

What are the operating methods of ginger processing? （  ）

A. 姜汁炙（Ginger juice stir-frying）

B. 姜汤煮（Ginger decoction boiling）

C. 姜粉拌炒（Ginger powder mixing and stir-frying）

D. 姜酒浸（Ginger wine soaking）

答案：AB

10.常用姜炙法炮制的中药有哪些？（  ）

Which traditional Chinese medicines are commonly processed by ginger processing? （  ）

A. 厚朴（Magnolia officinalis）

B. 黄连（Coptis chinensis）

C. 竹茹（Bamboo shavings）

D. 甘草（Licorice）

答案：ABC

任务20 煨制法

1. 麦麸煨肉豆蔻时，每 100 kg 净肉豆蔻需用麦麸（  ）

When bran-roasting nutmeg （  ）, how much wheat bran is required per 100 kg of cleaned nutmeg?

A. 20 kg 

B. 30 kg 

C. 40 kg  

D. 50 kg 

答案C解析：规范要求每 100 kg 净肉豆蔻用麦麸 40 kg，文火煨至麦麸焦黄、肉豆蔻呈深棕色并逸出香气即可。 

Explanation: Standards specify 40 kg wheat bran per 100 kg nutmeg, roasted over gentle heat until the bran turns yellow-brown and the nutmeg dark brown with an aromatic odor.

2. 煨诃子面裹法中，诃子需反复包裹面粉的层数为（  ）

In the flour-coating method for calcining Terminalia chebula, how many layers of flour are applied?（  ）

A. 1–2 层 layers 

B. 2–3 层 layers 

C. 3–4 层 layers ← 

D. 4–5 层 layers 

答案C解析：面裹工艺要求将诃子表面反复湿润、滚粉 3～4 层，晒至半干后再入滑石粉锅煨制，以保证面皮厚度均匀、受热一致。 

Explanation: The fruit is moistened and rolled in flour repeatedly to build 3–4 uniform layers, half-dried, then calcined in talc for even heat transfer.

3. 焙蜈蚣时应选用的火力为（  ）

Which heat intensity should be used when baking centipede (Scolopendra)?（  ）

A. 武火 High heat 

B. 中火 Medium heat 

C. 微火 Gentle heat ← 

D. 文武火交替 Alternating high & low 

答案C解析：蜈蚣体薄易焦，需用微火慢慢焙至黄色、干脆，既去腥又防焦糊。 

Explanation: Centipedes are thin and scorch easily; gentle heat slowly bakes them to a yellow, crisp state, removing odor without burning.

4. 滑石粉煨肉豆蔻时，滑石粉加热至何种状态方可投入药材（  ）

When talc-roasting nutmeg, to what state must the talc be heated before adding the drug?（  ）

A. 冒烟 Smoking 

B. 灵活状态 Loose & flowing ← 

C. 微变色 Slight color change 

D. 完全熔化 Completely melted 

答案B解析：“灵活状态”指滑石粉受热后松散、流动性好、温度均匀，此时投入肉豆蔻可使其受热均匀且不粘连。 

Explanation: “Loose & flowing” indicates uniform temperature and prevents sticking, ensuring even heating of the nutmeg.

5. 纸煨葛根的判断终点是湿纸呈（  ）

The endpoint for paper-wrapping roasted Pueraria lobata is when the wet paper turns（  ）

A. 淡黄色 Light yellow 

B. 焦黑色 Charred black ← 

C. 灰白色 Grey-white 

D. 原色不变 Unchanged 

答案B解析：湿纸被炭化呈焦黑色，说明内部温度已达要求，葛根呈微黄色即可取出，防止过煨。 

Explanation: Charred paper indicates the target internal temperature has been reached; the kudzu should be faintly yellow to avoid over-roasting.

6. 煨木香所用吸油纸的铺设方式是（  ）

How should oil-absorbing paper be arranged when roasting Aucklandia lappa?（  ）

A. 一层木香一层纸 Alternate layers ← 

B. 全部垫底 All at bottom 

C. 全部覆盖 All on top 

D. 仅上下两层 Top and bottom only 

答案A解析：采用“一层木香一层吸油纸”间隔平铺，可最大限度吸附挥发油，防止油分回渗。 

Explanation: Alternating layers maximize oil absorption and prevent re-absorption by the herb.

7. 面裹煨诃子晒至何种程度方可投入滑石粉锅（  ）

After flour-coating, Terminalia chebula should be sun-dried to what degree before talc-roasting?（  ）

A. 全干 Completely dry 

B. 半干 Half-dry    

C. 微潮 Slightly moist 

D. 湿润 Wet 

答案B解析：面皮晒至半干既保持一定韧性又利于水分继续蒸发，再入滑石粉锅煨制，可避免外焦内生。 

Explanation: Half-drying maintains flexibility while allowing further moisture loss, preventing scorching outside while under-roasting inside.

8. 煨制过程中，为避免药材受热不均，应先进行的操作是（  ）

To avoid uneven heating during roasting, which step should be performed first?（  ）

A. 大小分开 Size sorting ← 

B. 淘洗 Washing 

C. 切制 Cutting 

D. 烘干 Drying 

答案A解析：大小分档可确保同一锅药材受热一致，防止小块过煨、大块未透。 

Explanation: Sorting by size ensures uniform heat exposure, preventing small pieces from over-roasting while large ones remain underdone.

9. 煨制结束后，筛去辅料后应立即（  ）

After roasting and sieving off the auxiliary material, immediately（  ）

A. 包装 Packaging 

B. 入库 Warehousing 

C. 摊开晾凉 Spreading to cool ← 

D. 二次加热 Re-heating 

答案C解析：及时摊开散热可防止余热继续作用导致过煨，并利于挥发多余水分。 

Explanation: Prompt spreading dissipates residual heat, preventing over-roasting and excess moisture retention.

10. 煨肉豆蔻滑石粉法中，每 100 kg 净肉豆蔻用滑石粉（  ）

In the talc-roasting method for nutmeg, how much talc is used per 100 kg cleaned nutmeg?（  ）

A. 30 kg 

B. 40 kg 

C. 50 kg    

D. 60 kg 

答案C解析：滑石粉煨法规定每 100 kg 净肉豆蔻用滑石粉 50 kg，保证掩埋充分、受热均匀。 

Explanation: Regulations specify 50 kg talc per 100 kg nutmeg for complete embedding and even heat distribution.

任务21 毒性类中药管理

1、国务院颁布《医疗用毒性药品管理办法》规定需特殊管理的毒性中药共有（  ）

The State Council’s “Administrative Measures for Toxic Medicinals for Medical Use” lists ______ toxic Chinese medicinals under special control. 

A. 18 种 18 kinds 

B. 28 种 28 kinds  

C. 38 种 38 kinds 

D. 73 种 73 kinds 

答案B解析：文件明确列出国务院 1998 年 12 月 27 日颁布的管理办法中需特殊管理的毒性中药共 28 种。 

Explanation: The 1998 State Council decree explicitly lists 28 toxic Chinese medicinals requiring special management.

2、下列属于《中国药典》标注“有大毒”的品种是（  ）

Which of the following is labeled “highly toxic” in the Chinese Pharmacopoeia?（  ）

A. 苦杏仁 Bitter apricot kernel 

B. 马钱子 Strychnos nux-vomica seed ← 

C. 水蛭 Leech 

D. 山豆根 Sophora tonkinensis root 

答案B解析：药典将马钱子列为“有大毒”；苦杏仁、水蛭为“有小毒”，山豆根为“有毒”。 

Explanation: The pharmacopoeia classifies Strychnos nux-vomica as “highly toxic”; bitter apricot kernel and leech as “slightly toxic”, and Sophora tonkinensis as “toxic”.

3、关于“毒药”概念在中国古代的最早含义，正确的是（  ）

The earliest meaning of “poisonous drug” in ancient China referred to（  ）

A. 专指能致人死亡的药物 drugs exclusively fatal to humans 

B. 泛指所有中药 all medicinals in general ← 

C. 仅指动物性药 animal drugs only 

D. 仅指矿物药 mineral drugs only 

答案B解析：《周礼·天官》等古籍中“毒药”是一切药物的统称，属广义概念。 

Explanation: In ancient texts such as “Rites of Zhou – Heavenly Offices”, “poisonous drugs” was a general term for all medicinals.

4、毒性中药入库后第一步应放置的区域是（  ）

The first zone toxic Chinese medicinals must be placed in after warehouse entry is（  ）

A. 合格区 Qualified zone 

B. 不合格区 Rejected zone 

C. 待检区 Quarantine zone ← 

D. 退货区 Return zone 

【正确答案】 C 

答案C解析：保管员收货后先放至毒性药库的待检区，并填写请验单送 QC 检验。 

Explanation: After receiving, the keeper must first move the goods to the quarantine zone of the toxic drug warehouse and fill in an inspection request for QC.

5、矿石类毒性中药贮藏时应重点防止的因素不包括（  ）

Which factor is NOT emphasized in the storage of mineral toxic drugs?（  ）

A. 光照 Light exposure 

B. 氧化 Oxidation 

C. 湿度 Humidity 

D. 高压 High pressure ← 

答案D解析：矿石类毒性中药需避光、防氧化、控温控湿，文件未提及防高压。 

Explanation: Mineral toxic drugs require protection from light, oxidation, and humidity; “high pressure” is not mentioned.

6、数量较少的动植物毒性中药，在湿度较大的地区可采用的贮藏方法是（  ）

For small quantities of plant/animal toxic drugs in humid areas, the recommended storage method is（  ）

A. 木炭埋藏法 Charcoal burial 

B. 石灰埋藏法 Lime burial  

C. 真空冷冻法 Vacuum freeze-drying 

D. 曝晒法 Sun-drying 

答案B解析：高湿环境用生石灰吸湿，文件指出“宜采用石灰埋藏法”。 

Explanation: Quicklime absorbs moisture; the document specifies “lime burial method” for high-humidity regions.

7、毒性中药出库时必须执行的操作是（  ）

Which action is mandatory when toxic Chinese medicinals are released from storage?（  ）

A. 单人签字 Single signature 

B. 双人复核签字 Dual-signature verification 

C. 口头确认 Verbal confirmation 

D. 无需记录 No record needed 

答案B解析：文件规定出库“双人复核并在出库单上签字”。 

Explanation: The document stipulates dual verification and signatures on the release form.

8、群众自配民间单、秘、验方需用毒性中药时，每次购用量不得超过（  ）

When the public prepares folk prescriptions requiring toxic Chinese medicinals, each purchase must not exceed a ______ maximum daily dose.（  ）

A. 1 日极量 one-day 

B. 2 日极量 two-day ← 

C. 3 日极量 three-day 

D. 5 日极量 five-day 

答案B解析：文件规定“每次购用量不得超过 2 日极量”。 

Explanation: The document limits each purchase to a two-day maximum daily dose.

9、毒性药品的包装容器上必须印有（  ）

9、Containers for toxic drugs must bear（  ）

A. 条形码 Barcode 

B. 商标 Trademark 

C. 毒药标志 Toxic symbol  

D. 生产批号 Batch number 

答案C解析：文件要求“毒性药品的包装容器上必须印有‘毒药’标志”。 

Explanation: Regulations mandate the “toxic drug” symbol on all packaging.

10、毒性中药称取与配制时必须（  ）

During weighing and compounding of toxic Chinese medicinals, it is mandatory to（  ）

A. 一人操作一人复核 one operator, one checker 

B. 三人同时在场 three persons present 

C. 无需复核 no verification 

D. 仅 QA 在场 QA only 

答案A解析：明确“配制时两人一起称取，并签字确认”，即双人操作复核。 

Explanation: The rule requires two persons to weigh together and sign for verification.

任务22 贵细类中药管理

1、行业内习称的“34 个贵细料”是在 33 种基础上增加了哪一味药材？（  ）

The industry term “34 valuable & fine materials” adds which drug to the original 33?（  ）

A. 穿山甲 Pangolin scales  

B. 黑枸杞 Black wolfberry 

C. 铁皮石斛 Dendrobium officinale 

D. 降香 Dalbergia odorifera heartwood 

答案A解析：在 33 种基础上“增加了穿山甲，形成了中药行业内习称的‘34 个贵细料’”。 

Explanation: Pangolin scales were officially added to the original 33, thus forming the industry-recognized “34 valuable & fine materials”.

2、下列哪种包装方式专用于牛黄？（  ）

Which packaging is exclusively used for Calculus bovis (bezoar)?（  ）

A. 密封塑料袋 Sealed plastic bag 

B. 避光密封玻璃瓶 Light-proof sealed glass bottle ← 

C. 特制木盒 Special wooden box 

D. 陶瓷罐 Ceramic jar 

答案B解析：文件指出“牛黄多用避光密封玻璃瓶包装”，以防止光照、挥发和氧化。 

Explanation: Light-proof sealed glass bottles prevent light, volatilization, and oxidation for bezoar.

3、低温冷藏库贮存的适宜温度范围是（  ）

The suitable temperature range for low-temperature refrigerated storage is（  ）

A. 0~10 ℃ 

B. 10~15 ℃ 

C. 15~20 ℃ 

D. -5~0 ℃ 

答案A解析：低温冷藏法规定“采用低温库（  ）贮存”。 

Explanation: Low-temperature storage standards specify 0–10 °C.

4、下列哪种辅料可用于石灰干燥法贮藏贵细中药？（  ）

Which auxiliary material is used in the lime-drying storage method for valuable drugs?（  ）

A. 生石灰 Quicklime

B. 食盐 Table salt 

C. 活性炭 Activated carbon 

D. 硅胶 Silica gel 

答案A解析：石灰干燥法即利用生石灰的吸湿性，将贵细中药与石灰同箱密封。 

Explanation: Quicklime’s hygroscopicity enables sealed-box drying storage.

5、谷、麦糠贮藏法的主要作用是（  ）

The main function of grain/wheat-bran storage is（  ）

A. 增加香气 Aroma enhancement 

B. 防潮隔湿 Moisture barrier ← 

C. 提高温度 Temperature increase 

D. 防腐杀菌 Antisepsis 

答案B解析：文件说明“利用谷、麦糠的隔潮性能”，防止外界湿气侵入。 

Explanation: Grain or wheat bran acts as a moisture barrier against external humidity.

6、下列哪味药材因资源枯竭、价格上涨而被重新列入贵细品种？（  ）

Which drug was re-listed as valuable due to resource depletion and price surge?（  ）

A. 杜仲 Eucommia bark 

B. 厚朴 Magnolia bark 

C. 降香 Dalbergia odorifera heartwood  

D. 金银花 Honeysuckle flower 

答案C解析：杜仲、厚朴、金银花等因供给加大已退出贵细名单；降香因资源枯竭、价格暴涨被重新列入。 

Explanation: Eucommia, Magnolia, and honeysuckle exited the list due to abundant supply, whereas Dalbergia odorifera was reinstated after resource scarcity and price spikes.

7、贵细中药出库时的管理要求是（  ）

The management requirement for releasing valuable & fine Chinese medicinals is（  ）

A. 单人签字即可 Single signature 

B. 双人经手、签字复核 Dual handling & signature verification ← 

C. 口头确认 Verbal confirmation 

D. 无需记录 No record 

答案B解析：文件规定“出库时双人经手，做好记录签字复核”。 

Explanation: Regulations mandate dual handling with recorded signature verification upon release.

8、下列哪一种方法适用于大宗贵细药材的防蛀防霉？（  ）

Which method is suitable for anti-moth and anti-mold of bulk valuable drugs?（  ）

A. 石灰干燥法 Lime-drying 

B. 低温冷藏法 Low-temperature refrigeration ← 

C. 糠壳埋藏法 Bran burial 

D. 乙醇密闭法 Ethanol sealing 

答案B解析：低温冷藏法“主要用于大宗贵重中药，如人参、哈蟆油、鹿茸、冬虫夏草”。 

Explanation: Low-temperature refrigeration is designated for large-volume valuable items such as ginseng, frog oil, deer antler, and Cordyceps.

9、动物类贵细药材如鹿茸、人参、三七等防虫蛀可采用（  ）

For animal-derived valuable drugs (e.g., deer antler, ginseng, notoginseng), anti-moth can use（  ）

A. 曝晒 Sun-drying 

B. 乙醇密闭法 Ethanol sealing  

C. 石灰埋藏 Lime burial 

D. 糠壳埋藏 Bran burial 

答案B解析：文件指出“将易发虫蛀的贵细中药与药用乙醇在容器内密闭贮藏”。 

Explanation: Valuable drugs prone to insect attack are sealed in containers with medicinal ethanol.

10、贵细中药入库验收需执行（  ）

Incoming inspection of valuable & fine Chinese medicinals requires（  ）

A. 单人验收 Single inspector 

B. 双人验收 Dual inspection ← 

C. 三人验收 Triple inspection 

D. 无需验收 No inspection 

答案B解析：文件规定“入库双人验收，严格检查质量”。 

Explanation: Regulations stipulate dual inspection with strict quality checks upon warehouse entry.

任务23饮片包装方法

1.为改善成品外观并避免中药饮片煎煮过滤过滤的困难，中药饮片包装前应进行什么检查？（   ）

In order to improve the appearance of the finished products and avoid the difficulties in filtering during the decoction process of Chinese herbal decoctions, what kind of inspection should be conducted before packaging the Chinese herbal decoctions?（   ）

A、破碎度Degree of fragmentation

B、装量Quantity of contents

C、水分Water

D、总灰分Total ash content

答案：A

2.中药饮片进行破碎度检查时，一般情况下灰粉药屑的含量应低于（   ）。

When conducting the crushing degree test for traditional Chinese medicine decoction pieces, in general, the content of ash powder and residue should be lower than（   ）。

A、1%

B、3%

C、5%

D、7%

答案：B

3.对于一些糖分、黏液质含量较高或较厚不易干燥的中药饮片，使其充分干燥，可进行（   ）。

For some Chinese herbal decoctions with high sugar and mucilage content or those that are thick and difficult to dry, if they are allowed to dry thoroughly, then it is possible to proceed with（   ）。

A、发汗Generate sweating

B、复晒Re-exposure

C、阴干Drying in the shade

D、烘干Drying

答案：B

4.中药饮片包装时，按所需要的包装材料纵封、横封的温度一般调节在（   ）范围。

When packaging traditional Chinese medicine decoction pieces, the temperature for longitudinal and transverse sealing with the required packaging materials is generally adjusted within the range of（   ）.

A、40-100℃

B、100-160℃

C、160-220℃

D、100-180℃

答案：B

5.中药饮片包装前应进行什么检查？（   ）

What inspections should be carried out before packaging traditional Chinese medicine decoction pieces?（   ）

A、水分Water

B、成品外观性状Appearance and characteristics of the finished product

C、破碎度Degree of fragmentation

D、有效成分含量Effective component content

答案：ABC

6.含水量高的中药饮片在储存过程中容易发生（  ）。

The herbal decoction pieces with high moisture content are prone to during storage.（  ）

A、虫蛀Termite damage

B、霉变Rottenness

C、软化Softening

D、黏连Adhesion

答案：ABCD

7.以下属于中药饮片外观性状检查范围的是（  ）

The following items fall within the scope of the appearance and characteristics inspection of traditional Chinese medicine decoction pieces.（   ）

A、性状Properties

B、片型Film form

C、厚度Thickness

D、水分Water

答案：ABC

8.不符合中药饮片成品外观性状要求的情形有（  ）。

The situations that do not meet the appearance and characteristics requirements for finished traditional Chinese medicine decoction pieces are as follows（   ）。

A、连刀片Even the blade

B、翘片Wax sheet

C、炸片Fried slices

D、霉片Moldy piece

答案：ABCD

9.可用于中药饮片包装的设备有（   ）。

The equipment that can be used for packaging traditional Chinese medicine decoction pieces includes（   ）。

A、中药饮片包装机Chinese herbal medicine decoction piece packaging machine

B、颗粒包装机Granule packaging machine

C、自动称量包装机Automatic weighing packaging machine

D、粉剂包装机Powder packaging machine

答案：ABCD

10.对于刚烘干未经吹冷马上包装的中药饮片，后期可能发生（  ）。

For the Chinese herbal decoction pieces that have just been dried and immediately packaged without being cooled, this may occur later（   ）.

A、回潮Reoccurrence

B、发霉moldy

C、连刀片Even the blade

D、炸片Fried slices

答案：AB

任务24 饮片包装检查

1.中药饮片装量检查时应取多少份供试品？（   ）

When conducting the quantity inspection of traditional Chinese medicine decoction pieces, how many samples of the test product should be taken?（   ）

A、8

B、10

C、20

D、30

答案：B

2.初试中如有（   ）份样品装量超过装量差异的限度规定时，另取10份样品按上述方法复试。

If the quantity of any ( ) samples exceeds the limit specified for quantity variation during the initial test, 10 additional samples should be taken and tested again using the aforementioned method.

A、1

B、2

C、3

D、4

答案：A

3.包装材料的完整清单，应包括材料的（   ）。

The complete list of packaging materials should include the materials themselves( ).

A、名称Name

B、数量Quantity

C、规格Specification

D、类型以及与质量标准有关的每一包装材料的代码The type and the code for each packaging material related to quality standards

答案：ABCD

4.需要说明的特别注意事项包括（   ）

The special precautions that need to be noted include（   ）。

A、对生产区的检查Inspection of the production area

B、对设备的检查Inspection of the equipment

C、在包装操作开始前，确认包装生产线的清场已经完成Before the packaging operation begins, ensure that the cleaning of the packaging production line has been completed.

D、包装材料使用前的核对Verification of packaging materials before use

答案：ABC

5.包装操作步骤的说明包括（   ）

The instructions for the packaging operation steps include（   ）

A、在包装操作开始前，确认包装生产线的清场已经完成Before the packaging operation begins, ensure that the cleaning of the packaging production line has been completed

B、重要的辅助性操作条件Important supplementary operational conditions

C、所用设备的注意事项Notes on the used equipment

D、包装材料使用前的核对Verification of packaging materials before use

答案：BCD

6.中间控制的详细操作包括（   ）。

The detailed operations of intermediate control include（   ）。

A、取样方法Sampling method

B、合格标准Passing standard

C、包装材料使用前的准备Preparation before using packaging materials

D、在包装操作开始前，确认包装生产线的清场已经完成Before the packaging operation begins, ensure that the cleaning of the packaging production line has been completed.

答案：AB

7.中药饮片包装外观应（ ）

The appearance of the packaging of traditional Chinese medicine decoction pieces should（  ）

A、完整Complete

B、美观Beautiful

C、无破埙Unbroken flute

D、无色差No chromatic aberration

答案：ABC

 8.内包装必须印有或贴有标签，注明（  ）等内容。

The inner packaging must be marked or labeled with information such as (   ).

A、品名Product Name

B、规格Specification

C、产地place of origin

D、生产企业Manufacturing enterprise

答案：ABCD

9.包装污染物一般分为（  ）

Packaging pollutants are generally classified as（  ）

A、气体污染Air pollution

B、液体污染Liquid Contamination

C、固体污染 Solid Pollution

D、粉尘污染 Dust Pollution

答案：BD

10.导致铝箔、复合膜包装存在漏气的现象有（  ）

The reasons for the leakage of air in aluminum foil and composite film packaging are (   )

A、包装表面有尖锐物体刺破There are sharp objects on the packaging surface that have punctured it.

B、包装表面有撕裂There are tears on the packaging surface.

C、包装表面封口不严The sealing at the packaging surface is not tight.

D、将所装饮片堆于包装袋下方，轻压上方无内容物的空白处，若内部气体快速跑空，手感变软。Place the prepared herbal pieces on the bottom of the packaging bag, gently press the empty area above where there is no content, and if the internal gas quickly escapes and the texture becomes softer, it indicates that the process is complete.

答案：ABCD