文献类型：期刊文献

中文题名：花椒的炮制及应用研究

英文题名：Research on the Application and Preparation of Chinese Red Pepper

作者：司昕蕾[1,2];边甜甜[1,2];牛江涛[1,2];曹瑞[1,2];李越峰[1,2]

第一作者：司昕蕾

机构：[1]甘肃中医药大学;[2]甘肃省中药质量与标准研究重点实验室

第一机构：甘肃中医药大学

年份：2018

卷号：31

期号：9

起止页码：137

中文期刊名：西部中医药

外文期刊名：Western Journal of Traditional Chinese Medicine

收录：CSTPCD

基金：甘肃中医药大学2017年研究生创新基金资助项目(编号2018CX27)

语种：中文

中文关键词：花椒;炮制加工;应用;综述

外文关键词：Chinese red pepper;preparation;application;review

摘要：对目前国内外花椒炮制和应用的相关研究进行整理,指出花椒的主要炮制方法有清炒法、醋炙法、盐炙法等多种,多应用于医疗、香辛料、档案管理、美容、生物柴油等方面,对其炮制、功效的机理研究较少,其他方面的利用逐渐增多,说明花椒具有开发价值。
The related studies about the application and preparation of Chinese red pepper at home andabroad were arranged currently, it was pointed out that main preparation methods of Chinese red pepper includedplain-frying method, the method of stir-frying with vinegar, and the method of stir-frying with salt-water and others,and it was mostly used to medical aspects, spice, file management, comestics and biodiesel, while the studies aboutthe mechanism of preparation and efficacy of Chinese red pepper were fewer, the utilization of the other aspects in-creased gradually, which demonstrated that Chinese red pepper owned its value of development.