炮制辅料黑豆的历史沿革及研究进展

History and Research Progress of Processing Auxiliary Black Soya Bean

梳理自汉代以来有关黑豆功效的记载,并对黑豆参与何首乌、川乌、附子等中药的炮制进行总结,探究黑豆在炮制过程中发挥的增效、减毒功效。目前对黑豆化学成分的研究主要集中于花色苷和大豆异黄酮。黑豆的现代药理作用主要集中于调节激素水平、乌发益智、清除自由基、改善血脂代谢、防癌抗癌、改善骨质疏松等方面。黑豆具有潜在的生物学特性,广泛应用于医药、食品行业,具有较高的经济价值,对其进行深入研究,是当前的开发重点。

This paper sorts out the records on the efficacy of black soya beans since the Han Dynasty,summarizes the participation of black beans in the processing of traditional Chinese medicines such as Heshouwu(Polygonum multiflorum Thunb.),Chuanwu(Chuanwu)and Fuzi(Aconite root),and explores the synergistic and detoxifying effects of black soya beans in the processing process.At present,the research on chemical constituents of black soya beans mainly focuses on anthocyanins and soy isoflavones.The modern pharmacological effects of black soya beans mainly focus on regulating hormone levels,improving the intelligence and black hair,scavenging free radicals,improving blood lipid metabolism,preventing cancer and anticancer,and improving osteoporosis.Black soya beans have potential biological characteristics.Black soya beans are widely used in the pharmaceutical and food industries and have high economic value.It is the current development focus to conduct in-depth study.