鳖甲的本草考证

A herbalogical study on Biejia

文章考证鳖甲历代演变过程,为其临床应用及新药开发提供参考。通过检索网络数据平台及实地查阅文献等途径对古籍记载的鳖甲别名、基原、产地、品质、性能、采收炮制、功效主治、使用注意等方面进行系统梳理及分析。经考证可知,鳖甲别名多由鳖的别称或俗名加之背甲特点得来。基原上,中华鳖的背甲是唯一来源。鳖甲道地产区在邻长江水系的两湖地区。品质上,古代多以肋数评价鳖甲品质,现不建议将肋数作为评价标准。古籍记载其性味多为咸平。炮制上,净制鳖甲需注意不用“煮脱者”,炮制辅料中醋占主导。基于考证结果,建议应用涉及鳖甲时选取中华鳖为基原,依功效更其性能为咸微寒,净制鳖甲不用“煮脱者”。

By researching the evolution of Biejia(Trionycis Carapax)in the past dynasties,it can provide a reference for the clinical application and related research of Biejia.This research will systematically summarize and analyze the aliases,origin,place of origin,quality,medicinal properties,efficacy and indications,processing,and attention of Biejia,through retrieving literature and network data platform.After textual research,the nicknames of Biejia are derived from the other name or common name of Biejia and the characteristics of armour.The origin of Biejia is Trionyx sinensis Wiegmann.The genuine producing areas of Biejia is in the two lakes area adjacent to the Yangtze River system.In ancient times,the quality evaluation of Biejia was mainly based on the number of ribs.However,it is not recommended to take rib number as the evaluation standard.The property of Biejia is mainly salty and mild in ancient books.We need to avoid using Biejia which are boiled-off in purifying process.Vinegar is dominant in processing auxiliary materials.Based on textual research results,it is suggested that the application involving Biejia should select Trionyx sinensis as the origin.According to the effect,the medicinal flavor of Biejia is changed to salty and slightly cold.Biejia which are boiled-off in purifying process should not be used.