摘要
目的:总结古今巴戟天酒制炮制方法,为科学、合理应用巴戟天炮制提供文献参考。方法:以《历代中药炮制资料辑要》一书为贯穿巴戟天炮制历史发展的时间轴,查阅古籍原文,总结巴戟天酒制古籍记载情况;查阅现代炮制著作和规范,总结巴戟天酒制现代炮制方法,并进行对比分析。结果:共计查阅到清及清以前巴戟天炮制古籍68本,其中载有酒制者45本,占比66%;现代炮制著作和规范21部,其中载有酒制炮制方法者仅3部。结论:巴戟天酒制为清及清以前常用炮制方法,但现代却鲜有研究和应用,其原因不明,尚待进一步考证。
Objective： To summarize the ancient and modem processing methods of Radix Morindae Officinalis with wine and provide references for scientific and reasonable application of processing methods of Radix Morindae Officinalis. Methods： Referring to the Lidai Zhongyao Paozhi Zitiao diyao that has recorded the development and evolution of Radix Morindae Officinalis processing, we consulted and compared the ancient and modem document about the Radix Morindae Officinalis processing with wine. Result： It was found that 45 in a total of 68 ancient books contained the processing with wine, accounting for 66%, and only 3 in a total of 21 modem books recorded the processing with wine. Conclusion： Processing methods for Radix Morindae Officinalis with wine is a commonly used method before Qing dynasty and Qing dynasty, however, it is rarely studied in modem times, the reason of which is unknown and need further study.
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2018年第1期97-99,共3页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
国家中药炮制技术传承基地项目(No.国中医药科技[2015]111号)~~
关键词
巴戟天
酒制
炮制方法
Radix Morindae Officinalis
Processing with wine
Processing methods
