中药鲜品褐变机制及防控的研究进展  

Research Progress on the Mechanism and Brown Change Prevention of Fresh Chinese Herbal Medicine

作　　者：陈平[1] 张建博[1] 龚建瑜 徐国发[1] 范源[2] 倪广惠[3] 

机构地区：[1]云南中医学院中药学院,云南昆明650500 [2]云南中医学院临床医学院,云南昆明650500 [3]云南中医学院药学院,云南昆明650500

出　　处：《现代中医药》2016年第5期102-107,共6页Modern Chinese Medicine

摘　　要：中医学认为中药鲜品中保存了药品的大部分活性成分,临床应用范围较广。中药鲜品在储藏过程中可发生褐变,导致中药活性成分含量或结构改变进而影响其药效。通过对中药鲜品的果实、根、叶等的褐变过程、影响因素及控制方法的研究进展做一综述,为中药储藏、中药养护、中药鲜品的临床使用等方面提供一定参考。In Traditional Chinese Medicine it is said that fresh Chinese herbal medicine can save most of the active ingredients of drugs, a wide range of clinical applications, which is easy to change brown during storage, resuhing in the active ingredient content and structural changes thereby affecting its efficacy. This paper focuses on literature review of the brown change of fresh Chinese herbal medicine fruit, roots, leaves and the influencing factors, which will proviede the reference in fresh Chinese herbal medicine storage and conservation.

关 键 词：中药鲜品 褐变 机制 控制方法 

分 类 号：R282.71[医药卫生—中药学]