中药酒制法的研究进展  

Research progress of liquor preparation method of Chinese medicine

作　　者：杨欣文[1] 吴德康[1] 李俊松[2] 蔡宝昌[2] 

机构地区：[1]南京中医药大学药学院,南京210046 [2]江苏省中药炮制重点实验室,南京210029

出　　处：《西北药学杂志》2012年第3期274-277,共4页Northwest Pharmaceutical Journal

基　　金：江苏省高校自然科学重大项目(编号:10KJA360038)

摘　　要：目的综述酒制法的历史沿革和现代研究现状。方法查阅中药酒制法相关文献,并加以归纳和整理。结果酒制法始于春秋战国时期,唐代酒制法进一步发展,明代立说"酒制升提"。酒制法的现代研究包括酒制理论性研究和实验性研究。理论性研究重点讨论酒制升提的科学性与局限性。实验性研究包括酒制原理、酒制工艺规范化研究和酒制中药类饮片质量标准,其中酒制原理主要从药性、成分、药理方面说明酒制对中药作用的影响。结论中药酒制法仍有许多发展空间和展望,对于酒制机理的进一步研究也具有一定的临床价值。Objective The authors in the article mainly described the historical evolution and modern research on liquor preparation method.Method The Chinese medicine liquor preparation method relevant literatures were summarized.Result The liquor preparation method began in the oynasty of Spring and Autumn and the warring states period.It was developed in Tang dynasty and Ming dynasty.The modern research includes the theoretical research and experimental study.Analysis of theoretical research increased the effect of liquor.Experimental study included liquor preparing principle,liquor preparation method and liquor preparing quality standards.The liquor preparing principle discussed the potency,composition and pharmacological effect on the liquor preparing.Conclusion There are still a lot of development space and prospect on the traditional Chinese medicine of liquor preparation.The further research of the mechanism of wine has the certain clinical value.

关 键 词：中药 酒制法 研究进展 

分 类 号：R28[医药卫生—中药学]