酒黄芩炮制研究进展  

Investigation of Past and Present Processing of Radix Scutellaria Fried with Wine

作　　者：黄琪[1,2] 张村[1] 吴德玲[2] 于定荣[1] 麻印莲[1] 顾雪竹[1] 姚蓝[1] 刘慧[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700 [2]安徽中医学院药学院,合肥230031

出　　处：《中国实验方剂学杂志》2013年第10期364-369,共6页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(81173553)

摘　　要：研究酒黄芩历史炮制情况和现代炮制工艺研究情况。通过查阅、整理有关酒黄芩的历史文献资料,对其炮制研究情况进行归纳总结。整理了酒黄芩的炮制历史沿革、酒黄芩炮制规范收载情况、酒黄芩临床功效及复方应用、黄芩酒制的现代研究以及酒黄芩化学及质量、药理学等方面内容。黄芩酒制早在唐代就有记载,在全国大部分省市的中药饮片炮制规范中也有收载,但目前对其化学成分,药理作用的系统研究较少,有必要对黄芩酒制历史沿革加以考证,同时对其进行系统的现代化学和药理学研究,为揭示其炮制原理和科学内涵提供一定的理论依据。Objective： To study the processing research history situation and modern application of the Radix Scutellaria fried with wine. Method： The review has mainly contained the evolution of the processing history, the records of the processing procedures, the situation of processing technology, the variations of the chemical constituents and the pharmacological actions after being processed Radix Scutellaria fried with wine. Result： The processing method of Radix Scutellaria fried with wine, which has been recorded in the processing procedures of many provinces and was described as early as in the Tang dynasty. At present, it has not been well studied on the modern processing technology, chemical constituents and pharmacological activities. Conclusion： It is necessary to research on the chemical constituents and pharmacological activities of wine Radix Scutellaria deeply and systematically to reveal its processing principle and standardize its processing technology.

关 键 词：酒黄芩 炮制工艺 历史沿革 

分 类 号：R283.6[医药卫生—中药学]