中药炮制辅料黄酒的现代研究概况  

The Overview of Modern Research of Yellow Rice Wine as Processing Adjuvants

作　　者：戴冰[1] 黄雍[1] 张嘉妮 李玉星[2] 张泽昀 肖子曾[2] 

机构地区：[1]湖南中医药大学第一附属医院,湖南长沙410007 [2]湖南中医药大学,湖南长沙410208

出　　处：《中医药导报》2018年第20期114-116,共3页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：湖南省教育厅重点项目(15A140);湖南省科技厅临床医疗技术创新引导计划项目(2017SK50303);湖南省中医药科研计划项目重点课题(201802)

摘　　要：通过查阅文献从黄酒的分类、黄酒的主要成分、酿造工艺及其质量控制、酒制工艺方面的应用等角度展开综述,认为酒制中药饮片时,应当根据药材的成分及其功效选择恰当的酒制方法,规范酒制工艺的辅料黄酒质量标准,明确其所用黄酒的剂量、乙醇的浓度以及含糖量,这对于完善《药典》的酒制规定,制定辅料黄酒的质量标准,改善酒制中药饮片的质量进而提高临床疗效具有重要意义。This article reviews the classification of yellow wine,the main components of the yellow wine, the brewing technology and its quality control,and the application of wine technology.It is believed that the proper liquor making method should be selected according to the ingredients and its efficacy of traditional Chinese medicine,the dosage of yellow wine,the concentration of alcohol and the content of sugar.It is of great significance to improve the rules of liquor in Chinese pharmacopoeia,improve the quality of Chinese herbal medicine and improve its clinical efficacy.

关 键 词：黄酒 中药饮片 酒制辅料 综述 

分 类 号：R283[医药卫生—中药学]