白扁豆研究进展  

Research Progress of Baibiandou(White Hyacinth Bean)

作　　者：李海洋 李若存[2] 陈丹 李柯[2] 李顺祥 LI Hai-yang;LI Ruo-eun;CHEN Dan;LIKe;LI Shun-xiang(College of Pharmacy, Hu＇nan University of Traditional Chinese Medicine, Changsha Hu＇nan 410208, China;Hu＇nan Academy of Chinese Medicine, Changsha Hu＇nan 410013, China;Xiangtan Medicine ＆ Health Vocational College, Xiangtan Hu＇nan 411102, China)

机构地区：[1]湖南省中医药大学药学院,湖南长沙410208 [2]湖南省中医药研究院,湖南长沙410013 [3]湘潭医卫职业技术学院,湖南湘潭411102

出　　处：《中医药导报》2018年第10期117-120,共4页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：湖南省科技厅计划项目(2013FJ3049);湖南省中医药管理局中医药科研计划(20121231);湘潭市科技局课题(ZJ20171027)

摘　　要：阐述了白扁豆的资源现状,总结了目前白扁豆在化学成分研究、药理活性研究及临床研究的进展,认为白扁豆虽然应用历史悠久,至今为止功能主治的药效物质尚不清楚,药材的质量标准远远不能很好控制其质量。临床用药剂量还只是一种经验性的指标来控制用量,对其成分的药理研究仅仅限于淀粉、多糖等,其它成分研究很少,今后可以对白扁豆化学成分进行更深入研究。The current status of Baibiandou（white hyacinth bean） resources was state, and the research on the chemical composition, pharmacological activity and clinical research of Baibiandou（white hyacinth bean）were summarized. The application of Baibiandou（white hyacinth bean） has a long history, but its functional substances are not clear and the quality standard of the medicinal materials is far from controlling its quality.Clinical dosage is only an empirical index to control dosage. Pharmacological studies on its components are limited to starch and polysaccharides. The chemical constituents of Baibiandou（white hyacinth bean） can be studied in the future.

关 键 词：白扁豆 资源 糖类 淀粉 药理活性 质量标准 

分 类 号：R282[医药卫生—中药学]