中药炮制炒法的历史沿革  

Historical Evolution of Stir-frying Processing Method for Chinese Herbal Medicine

作　　者：刘立伟 姜宇懋 李强[1] 范逸品[1] 于大猛[1] LIU Li-Wei;JIANG Yu-Mao;LI Qiang;FAN Yi-Pin;YU Da-Meng(Institute of Basic Research in Clinical Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China;Institute of Chincsc Matcria Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]中国中医科学院中医临床基础医学研究所,北京100700 [2]中国中医科学院中药研究所,北京100700

出　　处：《广州中医药大学学报》2023年第1期239-246,共8页Journal of Guangzhou University of Traditional Chinese Medicine

基　　金：中国中医科学院科技创新资助项目(编号:CI2021A00415)。

摘　　要：【目的】梳理中药炮制炒法的关键信息,为临床应用中药炒制品及其现代研究提供文献依据。【方法】以《历代中药炮制资料辑要》《历代中药炮制法汇典(古代部分)》的文献内容为线索,从历代炒制方法及特点、炒制目的、炒制工艺质量控制方法等方面对炒法的历史沿革进行整理与分析。【结果】炒法类似于汉代的“熬”法。唐代及以前多使用清炒法、固体辅料炒;宋代大规模使用液体辅料炒制,辅料种类较多;明清时期炒制理论得到系统总结并对炒炭存性提出反思,此时炒制品种多达300余种。烫制法流行于近代,属于炒法的革新,现行药典并未收载烫制法。炒制目的主要有炒以令干、炒以净制、炒以减毒、炒以改变药性、炒以制备矿物药、炒以入丸散剂等。炒制标准分为炒黄、炒焦、炒黑、炒炭等;炒制的古代工艺质量控制方法有隔纸炒、滴水炒及固体辅料控制。炒法的现代质量控制工艺及炒炭存性的程度还有待完善。【结论】对历代炒法炮制的演变情况的梳理,将有助于中药炒制法的继承与发展。Objective To sort out the key information of the stir-frying processing method for Chinese herbal medicine,so as to provide a literature basis for the clinical application of herbal stir-frying products and their modern research.Methods Based on the clues of the contents of Compendium of Materials of Processing for Chinese Herbal Medicine in Previous Dynasties and Collection of Processing Methods for Chinese Herbal Medicine in Previous Dynasties(part of Ancient Times),the historical evolution of the stir-frying processing method for Chinese herbal medicine is collated and analyzed from the aspects of the classification and characteristics of stir-frying method,the purpose of stir-frying,and the quality control of the stir-frying process.Results The stir-frying method is similar to the boiling method in the Han Dynasty,and the plain stir-frying method and solid excipient stir-frying method were frequently used in the Tang Dynasty and before.In the Song Dynasty,liquid excipient stir-frying method was used on a large scale,and the kinds of excipients varied.In the Ming and Qing Dynasties,stir-frying theory was systematically summarized,reflection on the preservation of herbal properties during carbonized frying was presented,and more than 300 kinds of ancient stir-frying methods were summarized.The fierce-fire stirfrying method was popular in modern times and reflected the innovation of stir-frying method.However,the current pharmacopoeia does not include fierce-fire stir-frying method.The purpose of stir-frying was to dry,purify,reduce toxicity,alter the medicinal properties,prepare for mineral medicine,and manufacture into pills and powder.The criterea of stir-frying were classified as fried yellow,fried burnt,fried black,fried carbonized,etc.The ancient methods for quality control of stir-frying included frying with paper intervals,frying with dripping water,and control of solid excipients.The modern quality control process of stir-frying method and the carbonized degree for preservation of herbal properties duri

关 键 词：中药炮制 炒法 烫制法 固体辅料 炒制质量 炒炭 

分 类 号：R282.4[医药卫生—中药学]