辅料乳汁在中药炮制中的古今应用分析

乳汁作为辅料用于中药炮制始载于南北朝时期，在明清时期应用最为广泛。在古代，乳汁常以蒸、煮、炒、拌、浸等方法用于茯苓、人参、蟾酥、白术等数十味中药的炮制，主要发挥增强疗效、缓和药性、洁净和溶解药物等作用。与古代相比，一是现代使用乳汁炮制（以下简称乳汁制）中药的应用范围更小，除民族药还有较多使用外，其他地区仅少数省份继承使用乳汁制蟾酥、鹿茸；二是辅料以牛乳和羊乳为主，古代常使用的人乳现已不再使用；三是炮制方法以浸法和煮法使用较多，古代常使用的蒸法、炒法、拌法已不再使用；四是炮制目的以增效减毒为主。建议加强对中药使用辅料乳汁制的科学内涵、质量标准、保存技术与保存条件等方面研究，开展乳汁制中药的应用挖掘整理和临方炮制工作，促进中药资源的充分利用。

Ancient and Modern Application of Milk in Chinese Medicine Processing

As the pharmaceutical excipient used for Chinese medicine processing, milk was first recorded in the Southern and Northern dynasties, and widely used in the Ming and Qing dynasties. In ancient times, it was often used in the processing of Chinese medicines, such as Ginseng Radix et Rhizoma, Bufonis Venenum, and Atractylodis Macrocephalae Rhizoma, by steaming, boiling, stir-frying, mixing, soaking, etc, with the effects of enhancing efficacy, alleviating medicinal properties, cleaning, and dissolving drugs. Compared with ancient times, the application scope of milk in Chinese medicine processing (hereinafter referred to as milk processing) is smaller in modern times. In addition to ethnic medicine with more applications, only a few provinces in the vast Han regions inherit the use of milk processing of Bufonis Venenum and Cervi Cornu Pantotrichum. Besides, the excipient is mainly the milk of cows and goats, and the human milk commonly used in ancient times is no longer employed. Moreover, in terms of processing methods, soaking and boiling are widely used in milk processing, while steaming, stir-frying, and mixing commonly used in ancient times are no longer used. At last, the aim of milk processing is mainly to increase efficacy and reduce toxicity. It is suggested to strengthen the research on the scientific connotation, quality standard, preservation technology, and preservation conditions of milk processing, strengthen the application mining and processing of Chinese medicine by milk processing, and promote the full utilization of Chinese medicine resources.