半夏历代炮制方法考证

Textual Research on Processing Methods of Pinelliae Rhizoma in Successive Dynasties

通过查阅古今本草、文献及相关法典,对半夏的历代炮制方法进行探讨。半夏炮制方法经历了多样化的历史时期,自《黄帝内经》出现治半夏后相继出现净制、切制、熬制、姜制、煮制、药汁制、火炮、焙制、麸制、浆制、半夏曲、灰制、醋制、矾制、米制、炙制、炒制、生用、泔制、油制、酒制、面制、煨制、制炭、胆汁制、盐制等一系列不同的炮制方法和要求。其中生半夏、清半夏、姜半夏和法半夏沿用至今并被广泛使用,但不同时期半夏炮制品的炮制方法、辅料种类及用量等有较大差异,其炮制工艺及质量标准有待于进一步规范化和标准化。

This paper discussed the processing methods of Pinelliae Rhizoma in the successive dynasties by consulting ancient and modern books,literature and related codes.The processing methods of Pinelliae Rhizoma has experienced various historical periods.Since the processing method of Pinelliae Rhizoma processed by slicing appeared in the Huangdi Neijing,there have been a series of different processing methods and requirements are founded,such as cleansing,cutting,decocting and so on.Among them,the raw Pinelliae Rhizoma,Pinelliae Rhizoma Praeparatum,Pinelliae Rhizoma Praeparatum cum Zingibere et Alumine,Pinelliae Rhizoma Praeparatum cum Alumine are still in use today and are widely used.However,there are differences in the processing methods,accessories and their dosages of these various processed products in different dynasty.The processing technology and quality standard of Pinelliae Rhizoma need to be further standardization.