栀子炮制琐谈

Discussion of the Medicinal Processing of Fructus Gardeniae

栀子去皮用种仁始于晋代,元代开始出现对栀子留皮与去皮的理论探讨。栀子去皮的手工方法有横切、纵切、拍碎、碾碎簸出等,以水润后纵切为最优。姜制栀子的主要目的是治疗郁烦呕吐与胃火郁热疼痛。元代以前,栀子以生用为主流,明清时期,医家在栀子生用还是炒用方面出现分歧。在炒焦过程中,整个栀子或串碎均难以炒匀,唯有将皮与种仁分离,才能分别炒至棕褐色。应加强对栀子皮与种仁的研究,恢复栀子仁这一传统炮制品种,对焦栀子的炮制工艺进行改进。

The method of peeling Fructus Gardeniae and using the seed of it began in the Jin Dynasty,and the theoretical discussion on whether to use Fructus Gardeniae with or without the peel began in the Yuan Dynasty.The manual methods of peeling Fructus Gardeniae include transverse cutting,longitudinal cutting,pounding,grinding and bumping,and so on,and the longitudinal cutting after wetting is the best.The main purpose of processing Fructus Gardeniae with ginger is to treat depression,vexation and vomiting,and pain caused by the heat constrain of stomach fire.Before the Yuan Dynasty,raw Fructus Gardeniae mostly used,and the Chinese medicine practitioners in Ming and Qing Dynasties had different opinions on whether to use raw Fructus Gardeniae or dry-fried one.During the process of dry-firing,both the whole Fructus Gradeniae and its fragment are hard to be dry-fired evenly,and only by separating the peel and seed,can they be dry-fired to brown respectively.Further researches on the peel and seed of the Fructus Gardeniae should be carried out,and the seed of the Fructus Gardeniae,a traditional medicinal processing variety,should be restored,and the processing technique of Fructus Gardeniae Praeparatus should be improved.