三七炮制的历史沿革考证

Historical evolution of Panax notoginseng(Sanqi) processing methods

三七在民间有"生消熟补"的说法,生品散瘀止血、消肿定痛,熟品补血。该文从三七的始载、性味功效开始,梳理了本草记载的三七历代炮制方法及用法,并与现代的炮制方法进行对比。结果表明,本草记载三七生用炮制方法包括为末、嚼烂、醋磨、酒磨,其中为末即现代的研或碾成细粉,沿用至今,并对粒度有所要求;本草记载熟三七炮制方法有焙、炒、蒸,其中蒸法沿用至今,并有所变化,现代炮制方法新增油炸法。研究结果厘清了三七炮制的历史沿革,可为现代生、熟三七的炮制方法研究和应用提供参考。

In the folk medicine,it was believed that the raw Sanqi could remove blood stasis,swelling and pain,while the cooked Sanqi could replenish blood. This article began with the first record of Sanqi in ancient herbal medicine literature,and the nature,flavor and efficacy of Sanqi,then listed the processing methods and usage of Sanqi recorded in ancient herbal medicine literature,and compared with the modern processing methods. The results showed that the processing methods of raw Sanqi included making powder,chewing,vinegar grinding and wine grinding,in which the method of making powder was still in use,and there were particle size requirements on the Sanqi powder listed in most modern preparation specifications. The processing methods of cooked Sanqi included baking,frying and steaming,in which the method of steaming was still in use,but had some changes. The new processing method was frying with edible oil. The results clarify the history of the processing of Sanqi,and provide a reference for the research and application of the processing methods of raw and cooked Sanqi.