【来源】本品为蔷薇科植物梅Prunus mume （Sieh.）Sieb .et Zucc. 的干燥近成熟 ... 气微，味极酸。 【炮制】乌梅肉：取净乌梅，水润使软或蒸软，去核。乌梅炭：取净乌梅，照炒炭法（附录Ⅱ D）炒 ...
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