淫羊藿历代炮制方法考证

Research on the processing methods of Yinyanghuo in past dynasties

淫羊藿是一种常用中药,临床使用功效明显,其中炙淫羊藿补肾壮阳功效明显。通过查阅古今本草、文献及相关法典,对淫羊藿的历代炮制方法进行分析,自《雷公炮炙论》出现脂炙淫羊藿,之后出现净制、切制、蒸制、酒制、蜜制、醋制、米泔制、煎膏等不同炮制方法,其中羊脂炙淫羊藿沿用至今。淫羊藿炮制时间与温度是否影响药用效果,辅料羊脂油的药用质量标准,羊脂炙淫羊藿炮制工艺与质量标准有待进一步规范化和标准化。

Yinyanghuo is a commonly used traditional Chinese medicine with obvious clinical effects,among which roast Yinyanghuo has obvious effect of tonifying kidney and strengthening Yang.By referring to ancient and modern materia medic literature and relevant codes,this article explores the processing methods of Yinyanghuo in past dynasties.After the emergence of mutton fat-roasted Yinyanghuo in Leigong Paozhilun,different processing methods appear,such as purifying,cutting,steaming,wine,honey,vinegar,rice swill,decocting cream,etc.Among them,mutton fat-roasted Yinyanghuo is still used today.The processing time and temperature of Yinyanghuo may affect the medicinal effect.The medicinal quality standard of the auxiliary ingredient of mutton fat and the processing technology and quality standard of mutton fat-roasted Yinyanghuo need to be further normalized and standardized.