蔓荆子古今炮制药用研究  

Textual Researches on the Processing and Clinical Usingof Vitex Trifolia

作　　者：张升爱[1] 吴贻清[1] 刘慧岚 

机构地区：[1]山东省医学科学院临床部

出　　处：《时珍国医国药》1998年第5期467-468,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：经古今３０余篇中医药文献著作考证，蔓荆子历代炮制方法有酒蒸、酒炒、清炒等，其中炒制沿用至今。蔓荆子古代以生用为主，现代以炒制为众，并有炒焦、炒炭、微炒，不同炒制程度要求，微炒、炒焦居多，炒炭入药自古较少。From some 30 ancient and modern literatures on traditional Chinese medicine that the processing methods of Vitex trifolia Fruit include steaming with wine,stir-baking and stir-baking with wine,and et cetera. Among them stir-baking is used till now. In ancient time crude Vitex trifolia Fruit was mostly used, but now it is commonly stir-baked. The different processing degrees include stir-baking to just dry,stir-baking to brown and carbonizing. Baking to just dry and to brown are common while carbonizing is rare. Fruit of Vitex trifolia is widely used in the clinical practice of TCM.

关 键 词：蔓荆子 炮制 考证 应用 中药 

分 类 号：R283.4[医药卫生—中药学] R282.710.2[医药卫生—中医学]