摘要
通过查阅历代本草、医书典籍和现代文献资料,对黄精药材的名称、基原、苦味黄精种类、学名演变、产地、品质评价、采收加工、炮制等方面进行了系统的本草考证,为相关经典名方的开发与利用提供参考依据。经考证可知,黄精别名众多,自《名医别录》始以“黄精”为正名。通过基原考证得出,唐代以前使用的黄精主流是黄精Polygonatum sibiricum和多花黄精P.cyrtonema,至清代增加了滇黄精P.kingianum;按形状区别,依次称为“鸡头黄精”“姜形黄精”“大黄精”。采收时间为春、秋两季,采后“蒸过晒干用”,其炮制方法主要为“九蒸九暴”。苦味黄精主要是卷叶黄精P.cirrhifolium、湖北黄精P.zanlanscianense、垂叶黄精P.curvistylum和轮叶黄精P.verticillatum,不宜入药。基于考证,建议开发以黄精为主要原料的经典名方和大健康产品时,黄精的基原和产地应该明确并固定,使用基原明确的黄精或多花黄精,并有必要深入产地进行种质调查、取样,并建立黄精种植基地,建立溯源体系,以便控制产品的质量,稳定产品疗效。黄精的炮制方法则可依据产品功能定位来确定。
By consulting ancient Chinese herbal medicines and medical books,combined with modern documents,the textual research of Polygonati Rhizoma has been conducted to verify the name,origin,bitterflavored Polygonatum species,Latin name evolution,origin,quality evaluation,harvesting and processing changes,so as to provide reference and basis for the development and utilization of the famous classical formulas.Through textual research,it can be seen that there are many other names for Polygonati Rhizoma,and Huangjing is the correct name since Mingyi Bielu.Based on the original research,it is concluded that P.sibiricum and P.cyrtonema were the mainstream of Polygonati Rhizoma before the Tang dynasty,and P.kingianum was added in the Qing dynasty.According to the shape of medicinal materials,these Polygonatum species were called Jitou Huangjing,Jiangxing Huangjing and Dahuangjing.The harvest time of Polygonati Rhizoma is spring and autumn.After harvest,it is steamed and dried in the sun,and its processing method is mainly"nine steaming and nine storms".Bitter-flavored Polygonatum is mainly P.cirrhifolium,P.zanlanscianense,P.curvistylum and P.verticillatum,which are not suitable for medicine.Based on textual research,it is recommended that when developing famous classical formulas and health products with Polygonati Rhizoma as the main raw material,the origin and producing area should be clear and fixed,and P.sibiricum or P.cyrtonema with clear origin should be used.It is necessary to conduct germplasm survey and sampling in the producing area,establish a planting base and a traceability system for Polygonati Rhizoma,in order to control the quality and stabilize the efficacy of the products.The processing method of Polygonati Rhizoma can be determined according to the product function positioning.
作者
马存德
常晖
杨祎辰
王二欢
詹志来
MA Cun-de;CHANG Hui;YANG Yi-chen;WANG Er-huan;ZHAN Zhi-lai(Shaanxi Buchang Pharmaceutical Co.Ltd.,Xiʹan 710075,China;Shaanxi Institute of International Trade&Commerce,Xianyang 712046,China;National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2022年第10期193-206,共14页
Chinese Journal of Experimental Traditional Medical Formulae
基金
中国中医科学院科技创新工程项目(CI2021A03702)
中央本级重大增减支项目(2060302)
国家重点研发计划项目(2019YFC1711401)。
关键词
经典名方
黄精
基原
苦味黄精
种类
学名演变
本草考证
famous classical formulas
Polygonati Rhizoma
origin
Polygonati Rhizoma with bitter taste
species
evolution of scientific name
herbal textual research