辅料醋化学成分及其在中药醋炙中作用的研究进展  

Study advance of chemical compounds in vinegar and its usage in vinegar baking in Chinese medicine processing

作　　者：宁张弛 刘元艳[1] 易小烈 宋志前[3] 王淳[3] 杜智勇[3] 董运茁 刘振丽[3] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]贵州黔西县中心医院,贵州毕节551500 [3]中国中医科学院中医基础理论研究所,北京100700

出　　处：《中国医院药学杂志》2015年第13期1246-1249,共4页Chinese Journal of Hospital Pharmacy

基　　金：中央级公益性科研院所基本科研业务费专项资金资助;课题编号:YZ-1412

摘　　要：目的:综述醋及其在中药醋炙中作用的相关报道,为中药醋炙机理的研究提供参考。方法:采用文献综述法,对国内外醋及醋炙中药的文献进行综述汇总。结果:对醋中化学成分及其随陈放时间的变化、醋中成分分析方法、醋中主要活性成分药理作用、醋炙工艺、醋炙对中药成分和功效的影响进行了归纳总结。结论:采用现代方法研究醋中的成分,对阐明醋在中药醋炙过程中发挥的作用提供依据。OBJECTIVE To comprehensively review of the value of vinegar in Chinese medicine processing,and make a foundation for relevant researches.METHODS The literatures about vinegar and vinegar-processed Chinese medicine were collected.RESULTS Changes of chemical compounds after different depositing time,analysis method of components in vinegar,pharmacological effects of vinegar,techniques and effects of vinegar-processing were summarized.CONCLUSION A basis is provided to explain effects of vinegar in Chinese medicine processing by analyzing components in vinegar by using modern methods.

关 键 词：醋 成分 陈放 醋炙 功效 

分 类 号：R28[医药卫生—中药学]