文献类型：期刊文献

中文题名：中药蒸制发展历史与现代研究进展

英文题名：Development History and Modern Research Progress of TCM Steaming

作者：周洁[1];周晶晶[1];靳子明[2,3];甄小龙[2,3];杨锡仓[2,3];窦霞[2,3]

第一作者：周洁

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]甘肃中医药大学附属医院,甘肃兰州730000;[3]杨锡仓全国名老中医药专家工作室,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2024

卷号：31

期号：3

起止页码：186

中文期刊名：中国中医药信息杂志

外文期刊名：Chinese Journal of Information on Traditional Chinese Medicine

收录：CSTPCD;;CSCD:【CSCD_E2023_2024】；

基金：甘肃省自然科学基金(21JR7RA574);兰州市城关区科技计划(2021JSCX0022)。

语种：中文

中文关键词：蒸制;发展历史;蒸制工艺;化学成分;药效研究;综述

外文关键词：steaming;development history;steaming process;chemical composition;drug efficacy research;review

摘要：蒸制是中药炮制常用方法之一,蒸制可起到改变药性、扩大用药范围、增强疗效、减少不良反应及便于切片等作用。本文归纳古代本草典籍和文献资料,总结中药蒸制炮制方法发展历史脉络,即从春秋战国时期发展至今主要历经萌芽期、发展壮大期、成熟期及繁荣期;进一步从蒸制工艺、蒸制前后化学成分及药效学变化方面梳理中药蒸制的现代研究进展,并对蒸制品质量标准建立、传统与现代炮制技艺发展进行分析讨论,以期阐释蒸制炮制机理,为规范蒸制工艺、提高蒸制饮片的质量标准及其临床合理应用提供依据。
Steaming is one of the commonly used methods in the processing of Chinese materia medica,which can be used to change the medicinal properties,expand the scope of use,enhance the efficacy,reduce side effects and facilitate slicing.By reviewing ancient herbal texts and literature,this article summarized the historical development of TCM steaming:from the Spring and Autumn period to the Warring States period,it has mainly gone through the stages of germination,growth,maturity,and prosperity.It further sorted out the research progress of modern steaming from the aspects of steaming technology,chemical composition and drug effect changes before and after steaming,and analyzed and discussed the establishment of quality standards of steamed products and the development of traditional and modern processing techniques,with a view to clarifying the mechanism of steaming,and providing basis for standardizing steaming technology,improving the quality standards of steamed decoction pieces and rational clinical application.