淡豆豉炮制历史沿革的研究

History of processing of Sojae Semen Praeparatum

淡豆豉为常用的药食两用中药。该文通过整理分析古今文献中的相关记载,对淡豆豉的炮制历史沿革进行考证,理清了淡豆豉的炮制发展脉络。结果表明,淡豆豉的发酵生产工艺在《食经》中有记载,《齐民要术》中的记载已经相对完善。早期豆豉不分咸淡,明代医家逐渐认识到＂咸＂、＂淡＂豆豉的差异,多数认可＂药用淡豆豉＂的观点,淡豆豉的发酵炮制工艺有了更为明确的记载。近代以来,淡豆豉发酵制备各地各法,原辅料及发酵工艺各有特色。目前以《中国药典》收载的桑叶、青蒿发酵工艺为主。

Sojae Semen Praeparatum（ SSP） is commonly used as a type of dietetic Chinese herb. By collecting and analyzing ancient and recent literatures,a textual criticism was conducted on the historical evolution of the processing of SSP. Fermented soybean was recorded in Shijing,and relevant rational processing was described in Qimin Yaoshu. In the early time,fermented soybean included the type of ＂ salty＂ and ＂ light＂. After the Ming Dynasty, ＂ light＂ fermented soybean or SSP was recognized as a better medicinal matter than salty fermented soybean,and the fermentation processing was recorded more clearly. In modern time,many characteristic methods for processing SSP have been developed. Today,the processing of SSP is mainly based on the Chinese Pharmacopoeia,which records soybean as a main ingredient and Artemisiae Annuae Herba,Mori Folium as excipients.