摘要
五味子为临床常用中药之一,具有收敛固涩、益气生津、补肾宁心之功效。自古至今,五味子的炮制方法众多,有炒法、焙法、烧法、蒸法、蜜制、酒制、醋制、米炒、麸炒等方法。由于各地用药习惯不同,其使用的炮制品也不尽相同,从而影响五味子的临床疗效。本文通过查阅大量古今文献,对五味子炮制历史沿革、炮制方法、炮制前后的化学成分及其药理作用变化等方面进行综述,期望为正确合理使用五味子炮制品提供较为全面的借鉴资料,提高五味子的临床疗效。
Schisandra Chinensis, a common traditional chinese medicine in clinic, has functions of astringing, replenishing qi, promoting production of body fluids, tonifying the kidney and inducing sedation. Since ancient times, there are various preparation Methods ： of Schisandra Chinensis such as fry, bake, burn, steaming, processing with honey,processing with wine, processing with vinegar, stir - baked with rice and stir - baking with bran. Clinical effects of Schisandra Chinensis were affected by different prepa- rations due to different prescribing habits. Preparation history, Methods ： and change of chemical components and pharmacological actions after preparation of Schisandra Chinensis were summarized on the base of a large number of literatures. We look forward to provide comprehensive informations for fair use of processed products and improve clinical effects of Schisandra Chinensis.
出处
《天津药学》
2014年第4期42-45,共4页
Tianjin Pharmacy
关键词
五味子
炮制
化学成分
药理作用
Schisandra Chinensis, preparation, chemical component, pharmacological action
