丹参炮制方法的历史沿革研究

Historical evolution of Salviae Miltiorrhizae Radix et Rhizoma processing methods

丹参炮制历史悠久,炮制方法较多。通过查阅相关本草医籍23部、历版《中国药典》、1988年版《全国中药炮制规范》和20部现行的各地方炮制规范,对其中与丹参有关的炮制方法进行整理归纳。结果显示丹参历代有去芦头、去苗、去土、捣、剉、切、熬法、酒洗、酒浸、酒炒、猪心血炒等多种炮制方式,而现代应用以丹参生品和酒炙品为主。丹参的炮制工艺存在"一地多法""各地各法"的现象,并缺乏统一的质量标准,导致丹参各地饮片的质量相差较大,甚至会影响丹参饮片临床用药的安全性和有效性。该文研究以期为后续丹参炮制工艺的发展及临床合理用药提供参考。

China has a long history of Salviae Miltiorrhizae Radix et Rhizoma processing with multiple methods available.The pre-sent study collated and summarized the Salviae Miltiorrhizae Radix et Rhizoma processing methods recorded in 23 related herbal medicine books,all editions of Chinese Pharmacopoeia,the 1988 edition of National Regulations for Processing of Chinese Medicine,and 20 current local processing specifications and standards.The results demonstrated various processing methods of Salviae Miltiorrhizae Radix et Rhizoma,such as removing residual part of stem,plantlet,or soil,smashing,filing,cutting,decocting,washing with wine,soaking in wine,and stir-frying with wine or blood from pig heart,while raw and wine-processed products are mainly used in modern times.Due to the lack of unified standards,the phenomena of multiple methods adopted in one place and different methods in different places have led to uneven quality of Salviae Miltiorrhizae Radix et Rhizoma pieces,even affecting the safety and effectiveness of its clinical medication.This study is expected to provide a reference for the development of Salviae Miltiorrhizae Radix et Rhizoma processing and its rational medication.