摘要
发酵作为一门极具特色和重要的中药炮制技术,其传承与发展应受到行业内的高度重视。传统中药发酵为自然发酵,因发酵过程靠经验掌控、易受到环境和季节变化的影响,质量难于控制且难以传承。而现代中药发酵技术在传统发酵技术的基础上结合发酵工程等现代生物技术,已逐渐发展起来,业内学者也对其进行了大量相关研究。但科学阐释中药发酵机制、规范中药发酵技术工艺及建立适合中药发酵特点的质量标准等是中药发酵技术研究面临的共性问题。本文在综述传统中药发酵技术概况及中药发酵技术现代研究情况的基础上,分析总结影响发酵技术传承与发展的关键技术问题,并从中药发酵技术的传承与创新两方面进行了探讨。提出中药发酵技术的传承需要正确认识中药发酵理论、挖掘中药发酵技术精髓和建立中药发酵数据库等建议;发酵技术的创新需要科学阐释中药发酵机制、客观化传承中药发酵经验、规范与创新发酵工艺、完善中药发酵质量标准和拓展中药发酵新品种等,为中药发酵技术的发展提供思路与借鉴。
Fermentation is a distinctive and important processing technology of traditional Chinese medicine（ TCM）, its inheritance and innovation should be highly regarded within the industry. Traditional fermentation of TCM is a natural fermentation,due to processing is controlled by experience and is vulnerable to changes of environment and season,so it is difficult to control quality and inherit. Modern fermentation technology of TCM,which based on traditional fermentation technology of TCM,combined with fermentation engineering and other modern biotechnology,has been gradually developed,and scholars have carried out some related research.However,currently some common problems are faced in research of fermentation technology of TCM, such as scientific interpretation of fermentation mechanism, regulation fermentation processing, establishing quality standards suitable for fermentation characteristics of TCM and so on. This paper is based on review of traditional and modern research on fermentation technology of TCM, analyzing and summarizing key technical problems impacting inheritance and development of fermentation technology, and discussing from both inheritance and innovation. The paper proposes that inheriting fermentation technology of TCM need to correctly understand fermentation theory,excavate fermentation essence and establish fermentation database; innovating fermentation technology of TCM need to scientifically interpret fermentation mechanism, objectively inherit fermentation experience,regulate and innovate fermentation processing,complete quality standards and develop new varieties of fermentation of TCM. This paper provides ideas and references for development of fermentation technology of TCM.
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2015年第23期230-234,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家中医药管理局公益性行业科研专项(201507004-12)
关键词
中药
发酵技术
炮制工艺
质量标准
数据库
traditional Chinese medicine
fermentation technology
processing technology
quality standards
database
