京帮胆南星传统炮制工艺探析

Analysis of traditional processing techniques for Jing school Arisaema cum bile

文章探讨了京帮胆南星的传统炮制工艺。通过文献整理和古法重现,对牛胆汁的比例、添加时机、胆皮的处理、发酵时间、阴转与阳转、酒制法等方面进行了研究。分析了短期自然发酵法、九转胆星、水炖发酵法和酒转胆星等不同的炮制方法。同时,对天南星与牛胆汁的比例、制作周期、酒转胆星的机制、牛胆皮的处理等问题进行了讨论。研究结果对现代胆南星的研究具有借鉴意义,同时提出了一些可能的研究方向,如比较九转胆星与牛黄的药效,探索缩短制作周期的方法等。强调将传统炮制工艺与现代研究相结合,以解决实际问题。

This paper explores the traditional processing techniques of Jing school Arisaema cum bile.Through literature review and revival of ancient methods,the proportions and timing of bovine bile addition,treatment of gallbladder skin,fermentation time,yin-yang transformation,and alcohol-based processing methods were studied.Different processing methods such as short-term natural fermentation,Jiuzhuan Arisaema cum bile,water-stewed fermentation,and alcohol-based transformation were analyzed.The proportions of Arisaema tis rhizoma(Arum)and bovine bile,production cycle,mechanism of alcohol-based transformation,and treatment of gallbladder skin were discussed.The research findings have valuable implications for modern research on Arisaema cum bile and suggest potential research directions such as comparing the effects of Jiuzhuan Arisaema cum bile with bovine gallstone and exploring methods to shorten the production cycle.Emphasizing the combination of traditional processing techniques with modern research is essential for addressing practical issues.