论甘草之缓

甘草味甘性平,在中药中有"国老"之誉,五行为土,借甘以缓肝之急、缓中健脾、缓肺气之急、缓心之急、缓肾之急、缓百药辛烈之性,作用广泛又不失平和之性。但临床仍需辨证论治为基础,以求熟用其甘缓之功。     

苦味药材性状分析

苦味是中药药性理论的重要组成部分。不同的物质组成影响着药材性状,也影响着药材性味。选取《中华本草》所载1 728种寒热药性明确的中药,运用数学统计方法,研究了中药苦味与药材性状的关系,认为药材质地、气味、味道、外观颜色共同影响着中药苦味。药材性状质脆、味苦或味涩越多的中药,药材性味越偏向苦味;药材性状气香、味甘、味咸、味辛和白色越多的中药,药材性味越远离苦味。     

《本草纲目》象思维研究概况

象思维的概念是上世纪80年代由王树人先生[1]提出,他指出：象思维是人类最早产生的思维方式,也是最富于原创的思维形式,     

中医药防治新型冠状病毒肺炎的用药规律分析

目的 基于关联规则、因子分析和聚类分析探讨中医药防治新冠肺炎的用药规律,为了达到早日完成抗疫战争胜利的目的,以及之后防止疫情再次反复,为中医药临床预防、治疗的用药提供参考。方法 从2020年1月下旬,中医药介入新冠肺炎治疗起,搜集全国各个地区、各个中医院所提供的中医治疗方案,排除食疗方、香囊方,仅收集预防方和治疗方,建立数据库进行统计分析;并且以2015年版《中国药典》对所纳中药进行药性药味及归经分类。使用Excel 2016、Clementine 12.0、SPSS Statistics 21.0统计软件对纳入的中药进行关联规则分析、因子分析和聚类分析。结果 本次统计总共纳入101首方剂,共计中药163味,出现频数974次。在纳入数据库的101首方剂中：出现频次≥10的中药有28种、≥15的中药有14种,频次最高的前三味药为甘草、金银花和连翘;总体来看,药物功效及分类以清热药、补虚药和解表药最为常见;性味及归经中,药性占寒性、温性和平性三种,药味以苦味、甘味及辛味最多,占总药味的96.9%,归经以归肺经、胃经和脾经为主。通过关联规则分析可以得到9种关联强度最高的药对组合,通过因子分析可以得出5个因子,聚类分析则提取出3个聚类。结论 新冠肺炎的中医药预防和治疗常用的中药以清热药为主,且与补虚及解表药合用可起到很好的防病治病效果。     

Reactivity and stability of selected flavor compounds

Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided.     

桃仁的本草考证

对中药的本草考证,是推动经典名方开发与上市的前期工作。查阅现代文献发现,近年对桃仁的研究大多集中在药理成分、药代动力学、医案等方面,鲜有从古籍文献出发对桃仁的基原、炮制、性味归经及功效主治等方面进行研究。经考证发现,桃仁的常用名有"桃仁""桃核仁",产地较广;从品种而言,桃仁的植物来源古今变化不大,清代以前,桃仁的植物来源为山桃或毛桃的种子,近代以来桃或山桃的种子成为主流,不同著作关于桃仁植物来源的拉丁学名有所不同,笔者认为桃Amygdalus persica,山桃A. davidiana拉丁学名较为合理。桃仁行血,宜连皮、尖,生用;桃仁润燥,宜去皮、尖,炒黄。桃核承气汤和桃红四物汤原方中桃仁的炮制方法应当皆为"去皮、尖,炒黄",身痛逐瘀汤中桃仁的炮制方法则应为"连皮、尖,生用"。桃仁主治闭经、瘕邪、小虫、胸痹、咳喘、便秘等多个病证,血虚者、血燥者、孕妇等群体慎用或勿用。现代临床应用仅是对古籍记载的部分继承,提示桃仁还有许多功效可供考证研究,值得进一步深入挖掘以扩大临床应用。古籍关于桃仁的性味归经、品质评定与现代《中华人民共和国药典》内容较一致。因桃仁外观与杏仁相似,尤以粉碎后难以区分,需耗费大量时间和财力予以鉴别,建议医疗机构采购桃仁时尽量采购未经粉碎的桃仁,药房根据临床需求再进行加工炮制。     

蒙药经典方扎冲十三味丸的方解、方源、药理与临床应用

目的:对蒙药经典方扎冲十三味丸(GRD-13)进行基原考证、方解分析、综述药理与机制、临床应用,为该经典方的深一步研究与利用提供科学依据。方法:采用查阅文献研究与考证方法进行文献综述。结果:蒙药扎冲十三味丸出自《哲对宁诺尔》(《至高要方》),属传统蒙药经典方。该方由沉香10 g、麝香7.5 g、木香15 g、禹粮土7.5 g、制草乌30 g、甘草10 g、诃子60 g、制珊瑚7.5 g、制珍珠8 g、石菖蒲45 g、丁香5 g、煅磁石5 g、肉豆蔻5 g,共13味单味药组成。蒙医在使用过程中,因临床用药经验和用药方法有所不同而出现有单味药在处方中的入药量改变。蒙药扎冲十三味丸具有愈白脉损伤、杀黏、镇静安神功效,由蒙医主治白脉病、萨病、黏性刺痛、瘟疫、疽炭、白喉、吾亚曼病、转筋、亚玛症、协日乌素病、丹毒、高血压等疾病,临床疗效确切。结论:蒙药扎冲十三味丸出自《哲对宁诺尔》(《至高要方》),属传统蒙医经典方,对脑梗死等脑血管疾病疗效显著,具有进一步探索研究价值。     

Adult Acceptance of Chocolate Milk Sweetened with Stevia

The purpose of this study was to compare acceptance of chocolate milk sweetened with sucrose; two formulations of sucrose and stevia; and stevia only; in adults 25–60 years old. One-hundred-ninety-eight panelists evaluated sensory attributes such as perceived color, flavor, texture, and overall liking. Results were analyzed using ANOVA and Tukey post hoc tests. They suggest that a mixture of sucrose and stevia resulted in the highest sensory acceptance of the chocolate milk samples.     

Starch flavor: Apparent discrimination between amylopectin and amylose by rats

Rats given a choice between dilute suspensions of corn amylopectin and corn amylose generally preferred amylopectin. The preference threshold for amylopection was lower than the preference threshold for amylose (0.1% and 0.5%, respectively). Two sources of evidence indicate that the difference in prefernce for these two types of starch is due to an off-taste component in corn amylose rather than to an ability to discriminate between amylopectin and amylose per se: 1) rats given a choice of purified amylopectin and amylose from potato did not show a significant preference, and 2) aqueous extracts of amylose reduce preference for water and amylopectin, respectively. Extensive washing of corn amylose with ammonia-methanol, water and methanol did not completely remove the off-taste of corn amylose. Despite the difference in off-taste, rats trained to avoid amylopectin also avoided amylose. It is proposed that starch has two flavor components: a component due to starch itself that induces preference, and a component due to impurities that reduces preference.