荒漠肉苁蓉的药食两用历史述要  

History of Cistanche deserticola as A Dietary Herbal Medicine

作　　者：王智民[1] 刘晓谦[1] 李春[1] 毛淑杰[1] 

机构地区：[1]中国中医科学院中药研究所中药质量控制技术国家工程实验室,北京100700

出　　处：《中国药学杂志》2017年第7期525-529,共5页Chinese Pharmaceutical Journal

基　　金：国家中医药管理局2015年中医药行业科研专项资助项目(201507002)

摘　　要：笔者对荒漠肉苁蓉的传统采制、质量认定、炮制方法、食用方法等方面进行详细的阐述。荒漠肉苁蓉具有悠久的药食两用历史,在产地加工方面,古代多阴干,现代栽培基地多晒干或烘干;药材以肉质、条粗长、肥大、棕褐色、柔嫩滋润者质量为佳;饮片炮制历代炮制辅料为酒,包括酒蒸或酒炖等。Traditional collecting time and harvest methods, quality evaluation, processing evolution and edible methods of Cistanche deserticola were reviewed. The edible history started before Han dynasty. The traditionaldry methods were mostly dried in the shade, and current dry methods in C. deserticola cultivating bases are dried in sunshine or over oven. The appearances of fleshy stem as quality markers were illuminated as fleshiness, thick and long, stem hypertrophy, tender and nourishing. The excipient was yellow wine in traditional processing used by steaming and stewing methods.

关 键 词：荒漠肉苁蓉 药食两用中药 炮制 

分 类 号：R282[医药卫生—中药学]