| 于大猛,于葆墀,苏桂云,等.麦冬传统炮制工艺与京帮炮制经验探讨[J].浙江中医药大学学报,2024,48(6):741-746. |
| 麦冬传统炮制工艺与京帮炮制经验探讨 |
| Exploration of Traditional Processing Techniques and Jingbang Experience in Ophiopogon Japonicus |
| DOI：10.16466/j.issn1005-5509.2024.06.018 |
| 中文关键词: 麦冬 炮制 去心 煎膏 酒制 粉碎 京帮 |
| 英文关键词: Ophiopogon japonicus processing removing the pith decocting the paste wine processing crushing Jingbang(Beijing local) |
| 基金项目:中国中医科学院科技创新工程项目(CI2021A00415) Fund project: Scientific Innovation Project of the China Academy of Chinese Medical Sciences(CI2021A00415) |
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| 中文摘要: |
| [目的] 探讨麦冬的传统炮制工艺和京帮炮制经验，为麦冬的现代研究提供借鉴。[方法] 搜集古代本草文献中麦冬炮制的资料及传统京帮传世资料中麦冬炮制的相关记载，并向老药师咨询，在分析整理的基础上对麦冬的各种炮制方法进行复原。[方法] 麦冬去心的机制有去心除烦、去心治经枯、去心养肺阴，以第一种流传最广。去心的方法有沸水润去心、清水润去心、焙软去心，以第一种效果最好。酒浸法的目的是减轻麦冬久服胃寒的副作用。米炒法宜将米薄铺于锅中，铺麦冬于米上，不宜翻动，其色均匀，如与米同翻炒则麦冬易鼓起。蒸法有清蒸与拌乳蒸两种。麦冬不易粉碎，《本草纲目》记载的间断焙干法很好。麦冬熬膏与制丸均利用其含汁液的特点。传统京帮麦冬在闷润与去心的方法上均有明显的地方特色，朱麦冬为撒水微润，朱砂细粉随撒随翻动。这两个炮制品种已消失半个世纪。[结论] 麦冬的炮制方法的复原和优化，有望提高麦冬药效，为临床提供更高质量的麦冬药材。揭示传统京帮麦冬炮制的地方特色，为复兴消失的炮制品种提供了可能，对于丰富中药资源，提升中药的临床应用价值具有重要意义。 |
| 英文摘要: |
| [OObbjjeeccttiivvee] To explore the traditional processing techniques and Jingbang(Beijing local)experience of Ophiopogon japonicus， providing a reference for modern research on Opehiopogon japonicus. [MMeetthhooddss] Collecting data on the processing of Ophiopogon japonicus from ancient herbal literature and traditional Jingbang heritage materials，and consulting with old pharmacists，based on the analysis and organization，the various processing methods of Ophiopogon japonicus were restored. [RReessuullttss] The purification methods of Ophiopogon japonicus have mechanisms such as removing the pith to relieve annoyance，removing the pith to treat channel dryness，and removing the pith to nourish lung Yin，with the first one being the most widely spread. The methods of removing the pith include boiling water to moisten the pith，clear water to moisten the pith，and roasting to soften the pith，with the first one being the most effective. The purpose of the wine soaking method is to alleviate the side effects of long-term use of Ophiopogon japonicus on stomach cold. The rice frying method should spread the rice thinly in the pot，spread Ophiopogon japonicus on the rice，and should not be stirred. If it is stirred with the rice， Ophiopogon japonicus is easy to puff up. The steaming method has two types: clear steaming and mixing with milk steaming. Ophiopogon japonicus is not easy to crush，and the intermittent roasting method recorded in Compendium of Materia Medica is very good. The method of simmering Ophiopogon japonicus and making Ophiopogon pills both utilize its juice-containing characteristics. The traditional JingbangOphiopogon japonicus has obvious local characteristics in the methods of moistening and removing the pith. Zhu Ophiopogon japonicus is for sprinkling water and moistening slightly，and cinnabar fine powder is finely scattered with sprinkling and stirring. These two processedvarieties have disappeared for half a century. [CCoonncclluussiioonn] The restoration and optimization of the processing methods of Ophiopogon japonicus are expected to improve the efficacy of Ophiopogon japonicus，providing higher quality Ophiopogon japonicus medicinal materials for the clinic. It reveals the local characteristics of the traditional Jingbang Ophiopogon japonicus processing，providing a possibility for the revival of the disappeared processed varieties，which is of great significance for enriching Chinese medicine resources and enhancing the clinical application value of Chinese medicine. |
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