巴豆的炮制研究进展  

Research Progress on Processing of Badou(Crotonis Fructus)

作　　者：张静[1] 李俊圻 黄弈涵 朱姝[1] ZHANG Jing;LI Junqi;HUANG Yihan;ZHU Shu(Shandong University of Traditional Chinese Medicine,Jinan 250000,Shandong,China)

机构地区：[1]山东中医药大学,山东济南250000

出　　处：《辽宁中医杂志》2023年第5期237-240,共4页Liaoning Journal of Traditional Chinese Medicine

基　　金：山东省重点研发计划(产业关键技术)项目(2016CYJS08A01-3)。

摘　　要：巴豆始载于《神农本草经》,其炮制历史悠久,炮制方法较多,除目前临床上主要应用的生巴豆仁与巴豆霜外,历代本草文献记载其炮制方法有炒法、煨法、煅法、煮法、蒸发、水制法等。作者根据古今文献的进行全面查阅和梳理,对巴豆的古法炮制进行概述,对其现代工艺进行归纳,比较古今炮制方法之间的差异及研究进展情况。并对巴豆炮制的后续研究工作提出设想,以期为规范炮制工艺、阐述炮制机理、提升药材资源利用提供参考依据。Badou(Crotonis Fructus)was first recorded in Shennong Materia Medica Classic.The processing has a long history and there are many processing methods.In addition to raw Badou(Crotonis Fructus)and Badoushuang(Crotonis Semen Pulveratum)which are mainly used in clinical practice at present,the processing methods of Badou(Crotonis Fructus)are described in the herbal literature of previous dynasties,including stir-frying,simmering,calcining,boiling,evaporation,water-processing and so on.According to the comprehensive review and sorting of ancient and modern documents,the author summarized the ancient processing methods of Badou(Crotonis Fructus)and its modern technology,and compared the differences between ancient and modern processing methods and the research progress.The following research of processing of Badou(Crotonis Fructus)is proposed to provide reference basis for standardizing the processing technology,elaborating the processing mechanism and improving the utilization of medicinal resources.

关 键 词：巴豆霜 炮制工艺 减毒增效 配伍减毒 

分 类 号：R283[医药卫生—中药学]