刍探中药药性炮制

目的：探讨中药炮制对中药药性的影响。方法：系统简练地论述了炮制对中药四气五味、升降浮沉、归经、补泻等的影响。结果：寒热各制，可增其功；寒热相制，可纠其性；生凉熟温，各有其用。五味不足，各制增功；五味过胜，相制除弊；生偏味劣，熟正味醇。根升梢降，生升熟降；生散熟敛，生行熟止。升降浮沉各制，增强作用趋向；升降浮沉互制，改变作用趋向；净选分档，归经两样；生熟不同，归经有异；辅料炮制，归经突出。生泻熟补；补药制熟助其功，泻药制熟伐其过。一般是生者性凉，熟者性温；生者主泻，熟者主补；生者主升，熟者主降；生者性猛，熟者性缓；生者有害，熟者有益；生者有毒，熟者无毒；生者味劣，熟者味正；生者味厚，熟者味薄。结论：通过中药炮制可改变药性，对临床应用具有指导作用。

Comment On Chinese Herbal Medicine Processing

Objective：To discuss effects of processing on properties of Chinese medicinals. Methods：To concisely and systematically expound the effects of processing on four properties, five flavors, ascending, descending, floating and sinking, meridian tropism and reinfor- cing - reducing properties etc. Results and Conclusion ： Cold property and hot property processing respectively can increase its power and cold property restricted with hot property can change their property;Unripe is cold and the cooked is warm ,which has its own use. If five flavors are deficient, processing can increase the power. If five flavors are exuberant, processing can eliminate its harm. The taste of raw medicinals is poor, and the cooked is mellow. Root has the property of ascending while the tip, descending. The raw medieinals have the property of ascending and the cooked, descending; the raw medicinals have the property of dispersing and the cooked, astringing; the raw medicinals have the property of promotion, and the cooked, stillness. The four properties which are processed respectively can enhance their effects and tropism while those which are processed restrictly can change their function and tropism. The raw and cooked mediei- nals are different with different meridian tropism;adjuvant material processing can highlight the meridian tropism;the cooking processing of tonifying medicinals can enhance their functions while the cooking processing of purging medicinals can decrease its function. The raw medicinals are generally cold in property while the cooked medicians are hot in property;the raw medicinals are in charge of purging while the cooked medicinals are in charge of tonifying; the raw medicinals are in charge of ascending while the cooked medicinals are in charge of descending;the raw medicinals are violent while the cooked medicinals are mild in property;the raw medicinals are harmful while the cooked medicinals are beneficial;the raw medicinals are poisonous while the cooked medicinals are nonvenomous;the raw me- dicinals have inferior flavor while the cooked medicinals have superior flavor;the raw medicinals have strong flavor while the cooked medicinals have weak flavor. According to modem study, there are similarities and differences between the raw and cooked medicinals with different ingredients, amount and pharmacology.