经典名方中地榆的本草考证

Herbal Textual Research on Sanguisorbae Radix in Famous Classical Formulas

通过查阅历代本草、医籍、方书和近现代文献资料,笔者对地榆药材的名称、基原、学名演变、产地、采收时间、品质评价及炮制加工方法等进行了系统梳理与考证。据考证可知,地榆之名始载于《神农本草经》,其后历代本草均以之为正名并沿用至今。历代主流来源为蔷薇科植物地榆Sanguisorba officinalis或其变种长叶地榆S. officinalis var. longifolia的根。古代本草以其根绵软、肥大者为好,据此性状特征,基原应为今长叶地榆;近现代著作则以根条粗、质硬、断面粉红或红色、无根茎及须根者佳,据此性状特征,基原应为今地榆。地榆历代主流炮制方法多为生用,偶见以醋炒、焙等方法炮制加工;自清代以来出现地榆炒炭使用并沿续至现今。基于考证结果,建议开发含有地榆的经典名方使用长叶地榆的根入药,其炮制方法应结合具体药物条文进行选择。

By reviewing ancient materia medica, medical books, prescription books and modern literature, the herbal textual research of Sanguisorbae Radix has been conducted to verify the name, origin, evolution of scientific name, producing area, harvesting time, quality evaluation and processing methods.Through herbal textual research, the name of Diyu was first published in the Shennong Bencaojing, and has been used as the proper name of this herb for generations since then. The origin of the mainstream Diyu of previous generations was the roots of Sanguisorba officinalis or its variant S. officinalis var. longifolia. In ancient times, this herb was preferred to those with soft and fat roots, according to this characteristic, its origin should be S. officinalis var. longifolia. In modern literature, the root is preferred to those with thick, hard, pink or red sections, without rhizomes or fibrous roots, according to these characteristics, its origin should be S. officinalis.Most of the time, the past generation used Diyu directly. Occasionally, Sanguisorbae Radix was processed by frying with vinegar, baking or other methods. Since the Qing dynasty, the carbonized products has appeared and has continued to now. Based on research, it is recommended that the roots of S. officinalis var. longifolia should be used in the development of famous classical formulas, and the processing method should be selected according to the formula.