摘要
目的:研究古今香附炮制变化规律及辅料使用对药材质量的影响,并优化炮制生产工艺。方法:对古今文献记载的“七制香附”和“五制香附”炮制方法进行整理,从中归纳总结出炮制工艺及辅料使用的变化规律,并比较代表性炮制方法及饮片规格对现代香附品质的影响,最后利用均匀设计法探讨各辅料对香附品质的影响及适合工业化生产的炮制工艺。结果:在古今文献记载中出现频次最高的辅料依次为酒、盐、童便、醋、姜汁、米泔水、乳汁(人乳或牛乳)、茴香汤、小扁黑豆汤、红糖、益智仁汤、萝卜汤。碎粒或切片炮制不利于香附烯酮及α-香附酮的保留,但有利于辅料的吸收;同时,生姜汁的投入量将正向影响香附的品质。结论:该研究为规范香附炮制提供了文献依据及理论支持,并优选出适合工业化生产的“七制香附”和“五制香附”炮制工艺,为传统炮制技术科学传承与创新提供参考。
Objective:To study the change rules of the concoctions of the Rhizoma Cyperi in the ancient and modern times and the effects of the use of the auxiliary materials on the quality of the medicinal herbs,as well as optimize the concoctions and production processes.Methods:The processing methods of“Qizhi Xiangfu”and“Wuzhi Xiangfu”recorded in ancient and modern documents were sorted out,and the changes in processing methods and the use of auxiliary materials were summarized.The effects of representative processing methods and decoction pieces on the quality of modern incense were compared.The influence of representative processing methods and specifications of herbal decoction pieces on the quality of modern incense were compared.Finally,the uniform design method was used to explore the influence of each auxiliary material on the quality of the fragrance and the processing technology suitable for industrial production.Results:The auxiliary materials with the highest frequency in ancient and modern literature are:yellow rice wine,salt,children s feces,vinegar,ginger juice,rice swill,milk(human or cow s milk),Huixiang soup,black lentil soup,brown sugar,Yizhiren soup,and radish soup.The processing of specifications of the crushed grains is not conducive to the retention of Cyperenone andα-Cyperone,but is conducive to the absorption of excipients.At the same time,the amount of ginger juice input will positively affect the quality of the incense.Conclusion:This study provides a literature basis and theoretical support for standardizing the processing of Rhizoma Cyperi,and selects the processing processes of“Qizhi Xiangfu”and“Wuzhi Xiangfu”suitable for industrial production,so as to provide a reference for the scientific inheritance and innovation of traditional Chinese medicine processing technology.
作者
李文博
李娟
罗盛
谢佳雨
赵嘉将
彭涛
杨敏
吴文辉
罗诗遂
董自亮
Li Wenbo;Li Juan;Luo Sheng;Xie Jiayu;Zhao Jiajiang;Peng Tao;Yang Min;Wu Wenhui;Luo Shisui;Dong Ziliang(Chongqing Taiji Industry(Group)Co.,Ltd.,Chongqing 401147,China;Chongqing Taiji Pharmaceutical Research Institute Limited,Chongqing 408000,China;Chongqing Traditional Chinese Medicine Hospital,Chongqing 400021,China)
出处
《亚太传统医药》
2025年第8期51-58,共8页
Asia-Pacific Traditional Medicine
基金
国家中医药管理局科研项目(GZY-KJS-2022-056)。
关键词
七制香附
五制香附
炮制规范
均匀设计法
Qizhi Xiangfu
Wuzhi Xiangfu
Processing Standards
Uniform Design Method
