枳壳炮制历史沿革及炮制品现代研究进展

Historical Evolution and Modern Research Progress of Processed Products of Aurantii Fructus

枳壳炮制历史悠久,炮制方法较多,除目前主流饮片品种生枳壳与麸炒枳壳外,历代文献还记载有面炒、米炒、炒焦、炒炭、盐制、蜜制、药汁制等17种炮制方法。笔者拟对古今文献进行全面查阅和梳理,通过厘清枳壳的炮制历史沿革,分析枳壳的现代研究现状,总结了产地加工、炮制工艺、炮制前后化学成分和药理作用等现代研究进展,并对枳壳炮制的后续研究工作提出设想,以期为筛选枳壳优势饮片品种、规范特色饮片炮制工艺、阐释炮制科学内涵、提升药材资源利用率提供参考依据。

The processing of Aurantii Fructus has a long history and many methods.In addition to the current mainstream varieties of raw products and stir-fried products with bran of Aurantii Fructus,other 17 processing methods,such as stir-fried with rice,processed with salt,honey and medicinal juice,are recorded in the literature of past dynasties.Through a comprehensive review and sorting out of ancient and modern literature,this paper clarifies the historical evolution of the processing of Aurantii Fructus,through clarifying the historical evolution of processing and analyzing the present situation of modern research on Aurantii Fructus,summarizes the modern research progress on processing in production place,processing technology,chemical compositions and pharmacological effects before and after being processed,and puts forward some ideas for the follow-up research on processing of Aurantii Fructus,in order to provide reference for screening the dominant varieties,standardizing the processing technology,explaining the scientific connotation of processing,and improving the utilization ratio of medicinal resources of Aurantii Fructus.