摘要
栀子(Gardenia jasminoides Ellis)为药食两用果实类传统中药,生用有护肝利胆的功效,性味苦寒,易伤脾胃,经炮制后可改善,并具凉血、止血的功效。对历代古籍本草和古今文献资料进行研究,发现栀子大多采用去皮取仁并切制、炒制(炒、微炒、炒黄、炒焦和炒黑)和加辅料制(酒制、甘草水制、姜制、盐制、蜜制和童便制)等加工炮制方法。按照历史脉络,通过查阅大量本草文献梳理了栀子炮制与功效的历史沿革,为统一栀子的炮制工艺和栀子不同炮制品的质量评价提供本草学依据。
Gardenia jasminoides Ellis is a traditional Chinese medicine with dual-use medicinal and food,which is effective in protect⁃ing the liver and gall bladder.However,it is bitter and cold in nature,easy to hurt the spleen and stomach.After processing,it can be improved and play the role of cooling blood and stopping bleeding.This article studies the ancient books of Chinese herbal medicine and ancient and modern literature,and finds that most of the gardenias are peeled,and then they are cut,fried(fried,slightly fried,fried yellow,fried char and fried black),added accessories(wine system,licorice water system,ginger system,salt system,honey system and child's stool system)and other processing methods.According to the historical context,this paper combs the historical evo⁃lution of gardenia processing and efficacy by referring to a large number of herbal literatures,and provides a basis for herbalism for uni⁃fying the processing technology of gardenia and the quality evaluation of different gardenia processed products.
作者
霍雨佳
HUO Yu-jia(Anhui Health College,Chizhou 247099,Anhui,China)
出处
《湖北农业科学》
2022年第4期98-102,共5页
Hubei Agricultural Sciences
基金
2020年高校科学研究重点项目(KJ2020A1144)。
