摘要
该文对半夏曲传统制作工艺的沿革进行了探讨。宋代半夏曲的制作方法包括半夏姜汁制饼与制饼后发酵两种,以半夏姜汁制饼为主流。金元时沿袭宋代工艺,半夏曲的应用具有一定的局限性。明代医家对半夏曲的炮制机理进行了阐发,认为“片则刀峻,曲则力柔。”明代李时珍对半夏饼与半夏曲的混淆问题进行了澄清,韩懋的《韩氏医通》收载了5首半夏曲方,对半夏曲配方的扩充具有划时代的意义。清代医家在继承《韩氏医通》半夏曲方的基础上,总结为韩飞霞制曲十法;当时的半夏曲与神曲的制作工艺相互影响。建国后,半夏曲的地方炮制经验深受清代影响,地方炮制规范逐渐趋同。该文同时对半夏曲炮制工艺中的“半夏”与“曲”孰重孰轻、半夏的前期处理、半夏饼与半夏曲的概念区分、面粉用量与添加时机、神曲粉的加入、白矾在半夏曲中的作用等问题进行了思考。
This article discussed the evolution of the traditional preparation process of Pinelliae Rhizoma Fermentata.The production methods for Pinelliae Rhizoma Fermentata in Song Dynasty include cake-making of Pinelliae Rhizoma together with ginger juice and fermentation after cake-making,and the former method of cakemaking was the mainstream.The process technology in Jin and Yuan Dynasties inherited from that in Song Dynasty,and the application of Pinelliae Rhizoma Fermentata had certain limitations.The medical practitioners of Ming Dynasty elucidated the mechanism of processing of Pinelliae Rhizoma Fermentata,and proposed the view of“sliced Pinelliae Rhizoma being potent while fermented Pinelliae Rhizoma being mild”.In the Ming Dynasty,LI Shi-Zhen defined the cake-making process and fermentation process for Pinelliae Rhizoma,and HAN Mao’s Han Shi Yi Tong(Han’s Clear View of Medicine)contained five prescriptions for the processing of Pinelliae Rhizoma Fermentata,which had the epoch-making signficance in the expansion of prescriptions for the processing of Pinelliae Rhizoma Fermentata.In the Qing Dynasty,HAN Fei-Xia’s ten methods for making Pinelliae Rhizoma Fermentata were summarized on the basis of the methods recorded in Han Shi Yi Tong,and at that time,the processing of Pinelliae Rhizoma Fermentata and the preparation of Massa Medicata Fermentata interacted with each other.After the founding of the People’s Republic of China,the local experience in the preparation of Pinelliae Rhizoma Fermentata was deeply influenced by the methods in the Qing Dynasty,and the local preparation technical standards gradually became the same.Moreover,this article also explored the issues of the importance of“Pinelliae Rhizoma”and“ingredients for fermentation”,the pre-treatment of Pinelliae Rhizoma,the distinction between cake-making process and fermentation process for Pinelliae Rhizoma,the amount of flour added as well as the timing of adding,the addition of Massa Medicata Fermentata powder,the role of Alum in Pine
作者
于大猛
李惠芳
马春
华国栋
李强
虞雪云
刘立伟
YU Da-Meng;LI Hui-Fang;MA Chun;HUA Guo-Dong;LI Qiang;YU Xue-Yun;LIU Li-Wei(Institute of Basic Research in Clinical Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China;School of Chinese Medicine,Capital Medical University,Beijing 100069,China;Beijing Health Vocational College,Beijing 101101,China;Dongzhimen Hospital of Beijing University of Chinese Medicine,Beijing 100007,China)
出处
《广州中医药大学学报》
CAS
2024年第3期790-797,共8页
Journal of Guangzhou University of Traditional Chinese Medicine
基金
中国中医科学院科技创新工程项目(编号:CI2021A00415)。
关键词
半夏
半夏曲
半夏饼
炮制工艺
《韩氏医通》
神曲
宋代
明代
Pinelliae Rhizoma
Pinelliae Rhizoma Fermentata
cake-making of Pinelliae Rhizoma
preparation process
Han Shi Yi Tong(Han’s Clear View of Medicine)
Massa Medicata Fermentata
Song Dynasty
Ming Dynasty
