生姜炮制历史沿革及国医大师徐经世煨生姜应用医案举隅

Historical Evolution of Ginger Processing and the Medical Case of the Master of Traditional Chinese Medicine XU Jingshi Simmering Ginger

目的:对生姜的历代加工炮制方法进行整理归纳。方法:通过查阅医药古籍、本草文献及近现代相关法典资料,总结生姜历代加工炮制方法及国医大师徐经世对煨生姜的临床应用。结果:历代以来生姜炮制方法较多,有切制、捣绞取汁、焙制、炒制、煨制、面制、蜜制、黑豆制等。结论:生姜经过炮制,其炮制品药效各异,为达到更好的临床效果,中医师应通过辨证施治选用合适的炮制品种,并为现代开发新的生姜炮制方法提供参考。

Objective:To sort out and summarize the processing methods of ginger in the past.Methods:By consulting ancient medical books,herbal documents and relevant modern and modern code materials,summarize the processing methods of ginger in the past dynasties and the clinical application of simmered ginger by the master of traditional Chinese medicine XU Jingshi.Results:There have been many methods of processing ginger in the past dynasties,such as cutting,pounding and squeezing juice,roasting,frying,simmering,noodle,honey,black bean,etc.Conclusion:After ginger is processed,its processed products have different effects.In order to achieve better clinical effects,Chinese medicine practitioners should select appropriate processed products through syndrome differentiation and treatment,and provide a reference for modern development of new ginger processing methods.