作　　者： (胡欣燕）; (李璐瑒）; (郭桂明）;

机构地区： 首都医科大学附属北京中医医院,北京100010

出　　处： 《新中医》 2017年第9期150-152,共3页

摘　　要： 通过手工查阅历代中药炮制学文献,包括《中药炮制经验集成》、《历代中药炮制法汇典》、《中国药典》、《中药炮制学》以及全国和部分省市《中药饮片炮制规范》等,对有醋制方法记载的中药品种进行梳理汇总,并对文献记载的具体炮制资料进行摘录。结果共整理汇总出122种"古用今不用"的醋制中药品种,并详细整理出了每个品种的具体资料(另存文档)。笔者认为,大部分古有记载而现今未被沿用的醋制品种的具体资料非常有限;但有少部分品种的资料比较详细,这些品种适合作为进一步的研究对象,以现代技术来阐述其炮制前后成分变化,从而丰富对传统中药炮制的研究。 By hand-searching all dynasties literature of Chinese herbal medicine processing, such as Experience Integration of Chinese Herbal Medicine Processing, A Comprehensive Compilation of Chinese Herbal Medicine Processing Methods of Past Dynasties, Chinese Pharmacopoeia, Science of Chinese Medicinal Herbs Preparation, Regulations for Processing Chinese Herbal Medicine Decoction Pieces from each province, etc, the author sorts out and summarizes all kinds of recorded Chinese herbal medicine processed with vinegar and excerpts the processing information in the literature, among which 112 kinds are obsolete and their specific data are recorded at length（saved in another document）. The author finds that although there is very limited information about most of the kinds, a few of them are recorded in detail and therefore these kinds are suitable objects for further study, whose compositional variation before and after processing are expounded by modern technology thus to promote the study of traditional processing of Chinese herbal medicine.

关 键 词： 中药炮制 醋制法 醋升麻 醋吴茱萸 文献研究