干姜炮制刍议

Discussion on the Processing of Dried Ginger

[目的]探讨汉州干姜与姜炭的炮制方法。[方法]按照《本草经集注》记载的方法炮制汉州干姜,用不同的切制方法炮制姜炭,比较炮姜、黑姜、姜炭的区别。[结果]汉州生姜两次去皮浸泡后晒干,装瓮缸,通过实践发现并没有发酵现象,而将浸泡后的生姜直接装入瓷罐中可以发酵。姜炭炮制的关键在于干姜的切制,切块是正确的方法,否则无论是清炒、火煨还是研粉,均会导致炮制过度。由于炮制方法的不同,不能简单地以干姜表面的黑褐色作为姜炭的火候标准。古人所谓黑姜,实际上相当于现在的姜炭;而古人所谓里外通黑的姜炭,现代则认为系炮制过度。[结论]姜炭炮制的关键在于干姜切块,黑姜与姜炭是两个不同的炮制品种。汉州干姜的炮制方法,值得进一步研究。

[Objective]To explore the processing method of dried ginger and carbonized ginger from Hanzhou City.[Methods]Dried ginger from Hanzhou City was processed according to“Collective Notes to the Canon of Materia Medica”.Carbonized ginger was processed by different cutting methods,and the differences among roasted ginger,black ginger and carbonized ginger were compared.[Results]Fresh ginger from Hanzhou City was peeled twice,dried in the sun,and then put into the jar.No fermentation was found in practice.However,the fresh ginger might ferment if it was soaked in water and then directly put into the porcelain pot.The key points of processing of carbonized ginger mainly laid in the cutting of dried ginger,and the correct method was to cut the dried ginger into chunks.Other methods,including stir frying,fire simmering and grinding powder,might lead to excessive processing.Due to the difference from processing methods,dark brown on the surface of dried ginger cannot be simply used as the degree of heating of carbonized ginger.The present carbonized ginger was called as the black ginger in the old days.However,the carbonized ginger with black inside and outside in the old days was thought as excessive processing in modern times.[Conclusion]The key points of the processing method of carbonized ginger are to cut the dried ginger into chunks.Black ginger and carbonized ginger are two different processing varieties.Dried ginger from Hanzhou City,a traditional fermented variety,is worthy of further study.