大豆黄卷和淡豆豉的本草考证

Textual Research of Sojae Semen Germinatum and Sojae Semen Praeparatum

目的:对以大豆为原料炮制的药材——大豆黄卷和淡豆豉进行本草考证,以期正本清源,确保临床用药安全有效。方法:通过梳理中国历代本草及医药典籍中大豆黄卷和淡豆豉的记载,分别从名称、炮制工艺、功效3个方面对其进行本草考证。结论:大豆黄卷的炮制原料和工艺均有较大变化,古代以黄豆、黑豆为炮制原料,现代主要以黄豆为主;古代炮制原料芽长至"13～16 cm"时干燥,而现代芽长至"0. 5～1 cm"后干燥。淡豆豉炮制原料古今并无差异,均使用黑豆,但在明清时期之前豆豉入药主要用咸豆豉,淡豆豉入药并非主流,到了明清时期才开始强调使用淡豆豉。大豆黄卷和淡豆豉的性味归经虽有古今差异,但功效主治仍未发生较大变化。

Objective:To explore the herbal textual research of Sojae Semen Germinatum and Sojae Semen Praeparatum,which made from Glycine max,the origin and specie of Sojae Semen Germinatum and Sojae Semen Praeparatum were clarified to assure the effective and safety clinical use.Methods:This study researched the name,processing method,medicinal properties and functions of Sojae Semen Germinatum and Sojae Semen Praeparatum by systematic carding of ancient literature.Conclusion:The raw materials and processing methods of Sojae Semen Germinatum have changed a lot.In ancient times,soybean and black soybean were used as raw materials,but soybean was mainly used in modern times.The ancient raw material buds were dried when they were “13-16 cm”,while the modern buds were dried to “0.5-1 cm”.There is no difference in processing raw materials of black soybean,but before the Ming and Qing Dynasties,the salted fermented soybean was mainly used in traditional Chinese medicine but it was not the case until Ming and Qing Dynasties that it began to emphasis the use of Sojae Semen Praeparatum.Although the property flavors and Channel Tropism of Sojae Semen Germinatum and Sojae Semen Praeparatum were different from ancient to modern time,the efficacy had not changed much.