生姜炮制品种及其临床应用刍议  

Discussion on Types and Clinical Application of Processed Products of Ginger

作　　者：张宏武[1] 安培坤[1] 

机构地区：[1]甘肃省中医院药学部,甘肃兰州730050

出　　处：《西部中医药》2015年第4期24-26,共3页Western Journal of Traditional Chinese Medicine

摘　　要：生姜的传统炮制品种有鲜姜、干姜、炮姜、姜炭、煨姜等,此5种炮制规格在功能主治上均有明显的差异,故其临床效用亦各不相同,就生姜不同炮制品的炮制方法及临床应用加以简述,以期为生姜不同炮制品的合理应用提供参考。Traditional processed products of ginger （Zingiber officinale） consist of five types： fresh ginger, Rhizoma Zingiberis, Rhizoma Zingiberis Preparata, charcoal made from ginger and roasted ginger.These products have clearly different functions which indicates different clinical effects. This paper aims at providing reference for using processed ginger correctly by discussing the processed methods and clinical application of these products.

关 键 词：生姜 炮制 临床应用 

分 类 号：R282.5[医药卫生—中药学]