地格达-4味汤现代研究进展  

Modern Research Progress of Digda-Four Flavor Soup

作　　者：蔡稳成 高亚男 特日格乐[1] 昂格力玛 苓苓 杜兰[1] 王欢[1,2] Cai Wencheng;Gao Yanan;Teri Gele;Angge Lima;Ling Ling;Du Lan;Wang Huan(Inner Mongolia University for Nationalities,Tongliao 028000,China;Key Laboratory for Quality Control of Traditional Chinese Medicine(Mongolian Medicine)of the State Food and Drug Administration,Tongliao 028000,China)

机构地区：[1]内蒙古民族大学,内蒙古通辽028000 [2]国家药监局中药(蒙药)质量控制重点实验室,内蒙古通辽028000

出　　处：《亚太传统医药》2023年第7期181-188,共8页Asia-Pacific Traditional Medicine

基　　金：国家自然科学基金项目(82060910);内蒙古民族大学研究生科研创新资助项目(NMDSS2105)。

摘　　要：通过查阅蒙医药传统古籍文献资料、中国知网文献资料、万方数据库、维普官网等信息源,对蒙药“地格达-4味汤”进行了历史渊源、化学成分、药理作用、临床研究等方面的文献综述,为蒙药的进一步深入研究和开发应用提供参考依据。Through the traditional ancient books of Mongolian medicine,CNKI literature,Wanfang database,Weipu of-ficial website and other information sources,the literature review of the historical origin,chemical composition,pharma-cological effects,clinical research and other aspects of Mongolian medicine"Digda-4"was carried out,which provided a reference basis for the further in-depth research and development and application of the Mongolian medicine.

关 键 词：地格达-4味汤 历史渊源 化学成分 药理作用 蒙药 

分 类 号：R29[医药卫生—民族医学]