菟丝子的炮制历史沿革、炮制方法及药理作用研究进展  

Research Progress on Processing History Evolution,Processing Methods and Pharmacological Effects of Cuscuta Chinensis

作　　者：陈国瑞 俞爽 胡娟娟 韩啸天 刘莉[1] 齐滨[1] Chen Guorui;Yu Shuang;Hu Juanjuan;Han Xiaotian;Liu Li;Qi Bin(School of Pharmacy,Changchun University of Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学药学院,吉林长春130117

出　　处：《亚太传统医药》2024年第12期243-248,共6页Asia-Pacific Traditional Medicine

基　　金：吉林省科技厅重点研发项目(20210204062YY);吉林省大学生创新创业训练计划项目(S202210199071)。

摘　　要：菟丝子始载于《神农本草经》,晋代《肘后备急方》中首次记载了采用“酒渍服”方式炮制菟丝子。黄精汁浸制法、酒浸炒做饼、酒煮法、盐炒法等炮制方法在古籍均有记载。古人认为菟丝子炮制后平补阴阳,能增强补肾固涩作用。菟丝子化学成分主要为黄酮、多糖、生物碱、挥发油、木脂素、有机酸等。菟丝子具有免疫调节、改善心肌缺血、抗衰老、保肝明目、补肾固涩等药理作用。在整理文献资料基础上,论述菟丝子炮制历史沿革、炮制方法及药理作用等,以期为菟丝子特色炮制方法及其现代研究应用以及菟丝子炮制机制及质量控制提供参考。Cuscuta chinensis was first recorded in the Shennong Materia Medica Classic,and in the Jin Dynasty,s Elbow Reserve Urgent Formula,it was first recorded that the method of preparing Cuscuta chinensis with“wine soaking and taking”was used.Throughout history,literature has included techniques such as soaking yellow semen,making pancakes with wine,cooking with wine,and stir-frying with salt.In ancient times,it was believed that after processing dodder seed,it could calm and nourish Yin and Yang,and enhance the kidney tonifying and astringent effects.The main chemical components of Cuscuta chinensis are flavonoids,polysaccharides,alkaloids,volatile oils,lignans,organic acids,etc.Cuscuta chinensis has pharmacological effects such as immune regulation,improving myocardial ischemia,anti-aging,protecting liver and eyesight,tonifying kidney,and astringency.Based on organized literature,this article discusses the historical evolution,processing methods,and pharmacological effects of dodder seed processing,to provide a reference for the characteristic processing methods and modern research applications of dodder seed,and to provide a basis for the research on the processing mechanism and quality control of dodder seed.

关 键 词：菟丝子 历史沿革 炮制方法 药理作用 

分 类 号：R28[医药卫生—中药学]