摘要
人参作为一种临床常用中药,在国内外具有极高的知名度。近年来,有关人参的研究覆盖医学、药学、生物、食品等多个领域,取得了丰硕的成果。人参中主要含有皂苷类、挥发油、糖类、氨基酸、多肽、无机元素等成分,每种成分都具有广泛的生理活性,是人参具有治疗作用的物质基础。人参经过加工炮制后,所含有效成分发生复杂的变化,同时伴有新的物质生成。该文旨在对人参炮制前后的化学成分研究现状进行综述,并以此为例探讨中药炮制研究的思路方法及未来的发展方向。
As a kind of commonly used traditional Chinese medicine, ginseng has a high reputation at home and abroad. The research of ginseng has been expanded to medicine, pharmacy, biology, food science and other fields, with great achievements in recent years. Ginseng contains ginsenosides, volatile oil, carbohydrates, amino acids, polypeptides, inorganic elements and othser chemical constituents. Each component has extensive physiological activity, and is the base of ginseng＇s effect. After processing, the complicated changes are taken place in the constituents of ginseng, and some new substances produced. This paper aims to review the studies on chemical constituents and their mechanisms during ginseng processing, and the ideas, methods and the direction of the development of traditional Chinese medicine processing in the future.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2014年第19期3701-3706,共6页
China Journal of Chinese Materia Medica
基金
国家自然科学基金项目(81274056
81001640
81173546)
江苏省自然科学基金项目(BK2011135)
江苏省普通高校研究生科研创新计划项目(CXZZ13_0626)
关键词
人参
炮制机制
化学成分
生晒参
红参
ginseng
mechanism of processing
chemical constituents
dry white ginseng
red ginseng
