升麻炮制历史沿革及研究进展＊

升麻炮制历史悠久,炮制方法多样,历代本草中记载有净制、切制、酒制、盐制、醋制、黄精汁制、姜汁制、炒黄、蒸制、焙等11种炮制方法,江西樟帮、建昌帮亦有蜜麸炒、蜜糠炒等特色炮制方法,目前主要沿用净制、切制、蜜炙及炒炭方法。本文系统查阅古今医药文献,梳理升麻的炮制历史沿革,探究古法炮制意图,并归纳在工艺、成分、药理等方面升麻炮制的研究现状,提出建立“性状-成分-药效”关联的升麻炮制工艺多维评价指标体系,以最终构建“原理-工艺-标准”三位一体的升麻炮制研究模式,以期为进一步规范升麻炮制工艺、制定饮片质量标准、阐释炮制科学内涵提供科学参考。

Processing Historical Evolution and Research Development of Cimicifugae Rhizomae

There are 11 Cimicifugae Rhizomae processing methods were recorded in the herbs of past dynasties during its long history include net processing, cutting, wine processing, salt processing, vinegar processing, yellow essence juice processing, ginger juice processing, stir-frying, steaming and baking. Besides that, Jiangxi Zhangbang and Jianchangbang also have several other kinds of special processing methods such as honey bran stir-frying, honey bran stir-frying, etc. Among them net processing, cutting, honey stir-frying and charcoal stir-frying are used more often today. This paper systematically consulting ancient and modern medical literature, learning the history of processing of cimicifuga and exploring the intention of processing of ancient methods. After the above working, summarizing the research status of processing of Cimicifuga in terms of technology, composition and pharmacology. As a result, putting forward the establishment of a multi-dimensional evaluation index system of processing technology of Cimicifuga related to "character-component-pharmacodynamics"and building a Trinity research model of processing of Cimicifuga based on "principle-technology-standard" in order to providing the scientific reference for further standardizing the processing technology of cimicifuga, formulating the quality standard of decoction pieces and explaining the scientific connotation of processing.