文献类型：期刊文献

中文题名：酒当归的炮制历史沿革及研究进展

英文题名：Processing History and Research Progress of Wine-Processed Angelica Sinensis(Oliv.)Diels

作者：杜晓凤[1];史玉攀[1];倪志涛[1];徐晓艳[1]

第一作者：杜晓凤

机构：[1]甘肃中医药大学附属医院药学部,甘肃兰州730020

第一机构：甘肃中医药大学第二附属医院

年份：2026

卷号：22

期号：4

起止页码：230

中文期刊名：亚太传统医药

外文期刊名：Asia-Pacific Traditional Medicine

基金：平凉市科技计划项目(PL-STK-2024A-031)。

语种：中文

中文关键词：酒当归;炮制;历史沿革;化学成分;药理作用;现代研究

外文关键词：Wine-Precessed Angelica Sinensis(Oliv.)Diels;Processing;Historical Evolution;Chemical Constituents;Pharmacological Effects;Modern Research

摘要：当归酒制始见于南北朝时期,现已成为当归最主要的炮制加工品。为系统阐述其炮制原理与应用价值,通过梳理古代医籍与现代研究文献,厘清了酒当归炮制工艺的历史源流与演变脉络;在此基础上,综述酒当归主流炮制工艺规范、炮制前后挥发油、有机酸、多糖等主要化学成分的动态变化规律,以及活血、补血、抗炎、免疫调节等药理作用的改变情况,旨在为酒当归的临床合理应用与质量控制提供科学依据和文献参考。最后,对酒当归炮制机制深入研究、工艺标准化、饮片质量评价体系完善及临床精准用药等后续研究方向提出了展望。
The processing of Angelica Sinensis(Oliv.)Diels with wine was first recorded during the Northern and Southern Dynasties and has now become its primary processed product.To systematically elaborate on the processing principles and application value of wine-processed Angelica Sinensis(Oliv.)Diels,this study reviews ancient medical texts and modern research literature to clarify the historical origins and evolutionary trajectory of its preparation techniques.On this basis,it summarizes the mainstream processing specifications,the dynamic changes in key chemical components such as volatile oils,organic acids,and polysaccharides before and after processing,as well as alterations in pharmacological effects,including promoting blood circulation,enriching blood,anti-inflammatory actions,and immune regulation.The aim is to provide a scientific basis and literature reference for the rational clinical application and quality control of wine-processed Angelica Sinensis(Oliv.)Diels.Finally,future research directions are proposed,including in-depth investigations into the processing mechanisms,standardization of techniques,improvement of quality evaluation systems for prepared products,and precision in clinical medication.