郁金炮制沿革及质量评价方法研究现状  

Historic successive changes in processing and current status in studies on quality evaluation methods of Curcumae Radix

作　　者：陈志敏[1,2] 权亮 周海婷 张希 赵永峰[1] 曹冬[2] 胡昌江 CHEN Zhi-min;QUAN Liang;ZHOU Hai-ting;ZHANG Xi;ZHAO Yong-feng;CAO Dong;HU Chang-jiang(Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China 2.Chengdu Institution of Chinese Herbal Medicine,Chengdu 610016,China 3.Key Laboratory of Chinese Medicine Formulations Particle Mass and Clinical Evaluation,State Administration of Traditional Chinese Medicine,Chengdu 611900,China)

机构地区：[1]成都中医药大学,四川成都611137 [2]成都市中草药研究所,四川成都610016 [3]国家中医药管理局中药配方颗粒质量与疗效评价重点研究室,四川成都611900

出　　处：《中草药》2018年第16期3969-3976,共8页Chinese Traditional and Herbal Drugs

基　　金：国家中药标准化项目(ZYBZH-Y-SC-42;ZYY-2017-151);成都市医学科研课题(2017010)

摘　　要：郁金不仅是中医临床常用大宗药材,也是常用的天然染料,是历版《中国药典》的收载品种,具有活血止痛、行气解郁、清心凉血、利胆退黄之功。现代常用的郁金炮制方法有切制、炒制、醋制和酒制等。饮片作为中医临床治病的基础,其炮制品的正确选用和质量好坏直接关系到临床用药的安全性和有效性。通过梳理郁金炮制沿革,对现有关于郁金的炮制进行修正,同时对郁金饮片质量评价方法进行综述,为郁金饮片炮制工艺和质量控制标准化研究提供参考借鉴。Curcumae Radix is not only a kind of traditional Chinese medicine（TCM）, but also a common natural dyestuff. It has the effects of activating blood, relieving pain, moving qi for relieving depression, clearing heart and cooling blood, and curing jaundice. The commonly used processing methods are cutting, stir frying, stir-frying with vinegar, and stir-frying with wine. As the basis of TCM clinical treatment, the correct selection and the quality of the processed products are directly related to the safety and effectiveness of the clinical medication of TCM. On the basis of a comprehensive consulting, sorting and analyzing of the ancient and modern medical literatures, this paper summarizes the historic successive changes and current status in studies on quality evaluation methods of Curcumae Radix, which provides the necessary reference and scientific basis for the standardization of Curcumae Radix.

关 键 词：郁金 炮制沿革 质量评价 切制 炒制 醋制 酒制 

分 类 号：R283.1[医药卫生—中药学]