米制中药饮片的研究进展

Research progress of processing Chinese Herbal pieces with rice

米制法是传统中药炮制方法,历史悠久,但尚无统一炮制工艺标准。为理清米制法的一般炮制作用,通过查阅相关文献资料,对现有米制中药饮片的炮制工艺、炮制前后化学成分变化及药理作用变化进行整理分析,发现米制法具有降低生品饮片的毒性、增强疗效、矫正气味、易于粉碎、缓和药性等独特炮制作用。目前米制法的相关研究还存在研究对象较单一、炮制参数不明确的问题,应进一步利用现代仪器分析技术及动物实验,对不同米制品进行考察验证,传承创新,挖掘其潜在效用,拓宽其临床应用场景。

Rice stir-frying is a traditional Chinese medicine processing method with a long history,but there is no unified processing standard.In order to clarify the general processing function of rice preparation,by consulting relevant literature,the existing metric Chinese herbal pieces processing technology,the changes of chemical composition and pharmacological effects before and after processing were analysed,the general processing technology,accessories and quality standards were summarized.It is concluded that the rice preparation method can reduce the toxicity,enhance the curative effect,correct the odor,and be easy to crush and soften the medicinal property.At present,there are still some problems in rice stir-frying,such as relatively single research objects and unclear processing parameters.Therefore,modern instrumental analysis technology and animal experiments should be further utilized to investigate and verify different processing Chinese Herbal Pieces with rice,inherit and innovate,explore their potential utility and broaden their clinical application scenarios.