摘要
本文探讨了延胡索传统炮制工艺与京帮炮制经验特色。采用文献考证与古法重现相结合的方法,发现古人在延胡索的产地加工、净制、切制、清炒、酒制、醋制、盐制、米制等方面积累了丰富的经验。京帮继承了传统的醋煮法,在添加醋的比例、加水量、煮制的时间与火候、切制方法等均有发挥,该法沿用至今,仍为业内主流的炮制方法,显示其强大的生命力。
This paper discussed the traditional processing technology of Yanhusuo(Corydalis Rhizoma)and the processing experience and characteristics of Beijing School.By using the literature research combined with reappearance of ancient methods,it was found that the ancient people had accumulated rich experience in the preparation,purification,cutting,stir-frying,and processing with wine,vinegar,salt and rice of Yanhusuo.Beijing School inherited the traditional boiling method with vinegar,and improved the proportion of adding vinegar,adding water,duration and degree of boiling,and cutting methods.This method has been used until now as the mainstream processing method in the industry,showing its strong vitality.
作者
于大猛
黄宇轩
于葆墀
金艳
徐蕊
马春
YU Dameng;HUANG Yuxuan;YU Baochi;JIN Yan;XU Rui;MA Chun(Institute of Clinical Basic Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China;Beijing Tongrentang Pharmaceutical Factory,Beijing 100176,China;Chinese Medicine Resource Center,China Academy of Chinese Medical Sciences,Beijing 100700,China;Beijing Health Vocational College,Beijing 101101,China)
出处
《山东中医药大学学报》
2024年第6期734-739,共6页
Journal of Shandong University of Traditional Chinese Medicine
基金
中国中医科学院科技创新工程项目(编号:CI2021A 00415)。
关键词
延胡索
京帮
醋制法
炮制
酒制
Yanhusuo(Corydalis Rhizoma)
Beijing School
processing with vinegar
processing
processing with wine
