经典名方中枸杞及地骨皮的本草考证

Herbal Textual Research on″Lycii Fructus″and″Lycii Cortex″in Chinese Classical Prescriptions

通过查阅历代本草及医书典籍,结合现代文献资料与实地考察对枸杞及地骨皮药材的名称、基原、药用部位、性味功效、产地、品质评价、采收加工、炮制进行本草考证,为包含该类药材的经典名方开发提供依据。历代本草文献记载枸杞的主流基原为枸杞Lycium chinense Mill.及宁夏枸杞L.barbarum L.,最早记载其产于河北,唐代确立甘州(今甘肃省张掖市)为枸杞道地产区并为历代认可,至清朝道地产区转移至宁夏地区。古代对枸杞子的性味认识由最初的苦、寒演变为甘、平,地骨皮则由早期的苦、大寒转为甘淡、寒。历代本草典籍记载枸杞子的炮制方式以酒浸为主,而地骨皮主流炮制方式则为甘草汤浸泡后焙干。基于考证结果,建议经典名方中涉及枸杞药材以宁夏枸杞L.barbarum为基原,地骨皮以枸杞L.chinense为基原,药用部位分别为果实、根皮,参考《中华人民共和国药典》规定进行炮制。

This study made a textual research on the name,origin,medicinal part,property and flavor,producing areas,quality evaluation,harvesting time and processing methods of Lycii Fructus and Lycii Cortex by referring to ancient Chinese herbs and medical books,combining with modern literature and on-the-spot investigation,and provided a basis for the development of the classic prescriptions containing those medicinal materials.The main basis of Lycii Fructus recorded in ancient Chinese materia medica was Lycium chinense Mill.and L.barbarum L.which was first recorded to be produced in Hebei province.In Tang Dynasty,Ganzhou became the genuine production area and was recognized by later generations.In Qing Dynasty,the genuine production area was transferred to Ningxia.The understanding of the property and flavor of Lycii Fructus changed from bitter and cold to sweet and neutral.The flavor of Lycii Cortex changed from bitter to slightly sweet.According to historical records,the main processing method of Lycii Fructus was wine soaking,while the main processing method of Lycii Cortex was liquorice soup soaking and baking.Based on the results of textual research,it is suggested that fruit of L.barbarum and root bark of L.chinense should be used as the source of Lycii Fructus and Lycii Cortex in the classical prescription,and the processing should refer to the Pharmacopoeia of the People′s Republic of China.