山楂炮制历史沿革及其现代研究进展  

Historical evolution and modern research progress of processed products of Crataegi fructus

作　　者：梁巧文 欧阳美子 张照明 梁丽萍 陈波 梁健[2] 于海帅 LIANG Qiaowen;OUYANG Meizi;ZHANG Zhaoming;LIANG Liping;CHEN Bo;LIANG Jian;YU Haishuai(Department of Pharmacy,Guangdong Maoming Health Vocational College,Guangdong Province,Maoming 525000,China;College of Chinese Medicine,Guangzhou University of Chinese Medicine,Guangdong Province,Guangzhou 510006,China)

机构地区：[1]广东茂名健康职业学院药学系,广东茂名525000 [2]广州中医药大学中药学院,广东广州510006

出　　处：《中国当代医药》2025年第8期189-192,198,共5页China Modern Medicine

基　　金：广东省普通高校特色创新项目(2020KQNCX237);广东省科技专项资金(大专项+任务清单)项目(mmkj2020031);广东茂名健康职业学院课程思政示范项目(MJZYp2021004)。

摘　　要：山楂是我国常用的药食同源中药材,炮制历史悠久,其古法炮制随着发展已有所变革。本文通过查阅31部医学古籍、历版《中华人民共和国药典》、地方炮制规范,以及检索中国知网、维普等数据库相关文献,对山楂炮制历史沿革、现代炮制方法、炮制前后化学成分和药理作用研究进行整理归纳。可知山楂炮制文献大量集中在明、清时期,古代制法主要是净制、切制、蒸制、不加辅料炒制和加辅料炒制。现代主要以炒山楂、焦山楂、山楂炭为主,蒸制已无沿用,加辅料制法现仅收录在地方炮制规范中。山楂炮制前后所含的黄酮类、有机酸类等化学成分及对胃肠道、心血管等药理作用各有所不同。本文以期为山楂炮制工艺发展、炮制品的应用研究提供文献依据与参考。Crataegi fructus is the homology of medicine and food in China with a long history processing,which ancient processing methods have undergone some changes with the development.This article summarized the processing methods of Crataegi fructus through consulting 31 ancient medical classics,previous editions of the Pharmacopoeia of the People's Republic of China,local regulations of processing and searching relevant literature in databases such as CNKI and VIP.It was summarized that the processing technology,chemical compositions and pharmacological effects before and after being processed.It can be seen that the processing classics is largely recorded in the Ming and Qing Dynasties.The ancient processing methods mainly included cleansing,cutting,steaming,stir-frying without auxiliary materials,and stir-frying with auxiliary materials.In modern times,it mainly focuses on stir-frying without auxiliary materials by different firepower.Steaming has not been used.Processing with auxiliary materials has been reduced and it were only included in local processing specifications.Different processed products of Crataegi fructus have different effects on the flavonoids,organic acids and other chemical components,as well as the pharmacological effects on the gastrointestinal tract and cardiovascular system.The aim of this article is to provide literature basis and reference for Crataegi fructus processing methods and the application research of processed products.

关 键 词：山楂 炮制方法 历史沿革 化学成分 药理作用 

分 类 号：R283[医药卫生—中药学]