当归炮制历史沿革研究  

Studies of Traditional Chinese Pharmaceutical Processe for Radix Angelicae sinensis in Medical History

作　　者：王祝举[1] 唐力英[1] 宋秉生 何子清 黄璐琦[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700 [2]甘肃岷归中药材科技有限公司,甘肃兰州730000

出　　处：《中国实验方剂学杂志》2010年第3期135-138,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家"十一五"支撑计划(2007BAI37B02);中国中医科学院基本科研业务费自主选题项目(ZZ2006130)

摘　　要：通过对古代及现代医药文献进行查阅、整理、分析,总结了当归历代炮制演变轨迹及现代全国各地炮制概况。自南北朝开始,经历唐、宋、金元、明、清等各个时期,文献记载的当时炮制方法有25种之多,其中以酒制法应用广泛;经过历代医家由浅入深、逐渐变化的认识过程,逐渐形成了当归炮制的传统理论;目前全国各地主要沿用了清炒和酒炒法,其它方法虽有沿用,但已不是主流。The literatures on medicine and herbs from ancient time to modern time were collected and studied,and the historical changes of methods processing Radix Angelicae sinensis and the survey of processed in different provinces were summarized.From Nanbeichao to Qing Dynasties,25 processing methods were recorded in the literatures,and processed with wine was applied widely;the traditional processing theoretic was grown up in the long history;in present days,the methods processed of fried and fried with wine were followed in the whole country,and others were not use more.

关 键 词：当归 炮制 历史沿革 

分 类 号：R283.4[医药卫生—中药学]