黄精的炮制方法研究及其对黄精化学成分和药理活性的影响  

Research on the Processing Methods of Huangjing and Its Effects on the Chemical Components and Pharmacological Activities

作　　者：欧阳国庆 尹肖莉 张韵 郑添凤 陈思潼 OUYANG Guoqing;YIN Xiaoli;ZHANG Yun;ZHENG Tianfeng;CHEN Sitong(Chongqing Chemical Industry Vocational College,Chongqing 401228,China)

机构地区：[1]重庆化工职业学院,重庆401228

出　　处：《食品安全导刊》2024年第1期145-147,共3页China Food Safety Magazine

基　　金：重庆化工职业学院黄精橙皮茶——一款老少皆宜的健康饮品(HZY202314315041)。

摘　　要：黄精是一种药食同源的中药。几千年来,随着技术的不断发展,黄精的炮制方法多种多样,而不同的炮制方法对黄精的化学成分及药理活性有着较大的影响。本文对黄精的炮制方法及其对黄精化学成分及药理活性产生的影响进行综述,以供参考。Huangjing is a traditional Chinese medicine with the same origin in medicine and food.For thousands of years,with the continuous development of technology,there have been many processing methods for Huangjing,while different processing methods have a significant impact on the chemical composition and pharmacological activity of Huangjing.This article provides a review of the processing methods of Huangjing and its effects on the chemical composition and pharmacological activity for reference.

关 键 词：黄精 炮制 化学成分 药理作用 

分 类 号：R283[医药卫生—中药学]