期刊论文

Research Progress in Processing of Corni Fructus with Wine

中文

中国现代应用药学

1007-7693

2016

33

12

1604-1608

10.13748/j.cnki.issn1007-7693.2016.12.028

湖南省教育厅重点项目（15A140） 湖南省自然科学基金项目（13JJ3096）

本校为第一机构

目的探讨酒制山茱萸的炮制历史沿革、酒制工艺及其药理作用的研究进展。方法通过查阅和整理酒制山茱萸的相关历史资料,归纳总结酒制山茱萸的炮制历史沿革、炮制规范收载情况、临床功效及复方应用;并对酒制山茱萸的化学成分、质量控制以及药理学等方面的内容进行概括。结果山茱萸酒制早在隋唐时期就有记载,且在全国许多省市的中药饮片炮制规范中也有收载,但目前尚无酒制山茱萸的质量控制标准,且对其药理作用的研究还不够全面。结论有必要对酒制山茱萸进行系统的现代化学和药理学研究,为揭示其炮制原理和科学内涵提供一定的理论依据。

OBJECTIVE To explore the research situation of the evolution of the processing history, processing technology and pharmacological action of the Corni Fructus with wine. METHODS Consult and categorize the relevant research of processing historical materials of the Corni Fructus with wine and to sum up the evolution of the processing history, the records of the processing procedures, clinical efficacy and compound application of it, the variations of the chemical constituents, quality control and the pharmacological actions after being processed Corni Fructus s with wine were be summarized. RESU...