微生物技术在中药炮制中的应用  

Review of traditional Chinese medicine processed by fermentation

作　　者：张丽霞[1,2] 高文远[1] 王海洋[3] 

机构地区：[1]天津大学药物科学与技术学院,天津300072 [2]天津大学化工学院,天津300072 [3]天津中医药大学中药学院,天津300193

出　　处：《中国中药杂志》2012年第24期3695-3700,共6页China Journal of Chinese Materia Medica

基　　金：国家科技支撑计划项目(2012BAI29B02);天津市科技支撑计划重点项目(09ZCKFSH01100)

摘　　要：中药的发酵炮制是传统中药加工炮制的重要方法,起源于古老的酿酒技术,在我国具有悠久的历史。发酵炮制中药在民间应用极其广泛,对多种疾病具有良好的预防与治疗作用。经自然发酵加工而成的中药品种有六神曲、半夏曲、红曲、淡豆豉、百药煎、片仔癀等。该文对发酵炮制中药的历史起源、主要品种、微生物在炮制中的作用、加工现状以及存在的问题等进行了总结,并对中药发酵炮制的现代化发展进行了展望。The fermentation processing of traditional Chinese medicines（TCMs） , as an important processing method for TCM, originated from the ancient brewing technology. It has a long history in China. Fermented TCMs（FTCMs） are widely applied among folks for preventing and treating many diseases. There are many kinds of TCM processed by spontaneous fermentation, including Massa Medicata Fermentata, Rhizoma Pinelliae Fermentata, Red fermented rice, Semen Sojae Praepaaratum, Mass Galla chinesis et camelliae Fermentata and Pien Tze Huang. This essay summarizes historical origin, main varieties, the effect of microbial strains, current processing techniques and existing problems of FFCM, and look into the prospect of modem development of FTCMs.

关 键 词：中药 发酵 炮制 

分 类 号：R283[医药卫生—中药学]