Wu Meng-Hua, Zhang Ying, Ma Zhi-Guo, Cao Hui, Liu Guan-Ping
Research Center for Traditional Chinese Medicine of Lingnan(Southern China), College of Pharmacy, Jinan University, Guangzhou 510632, China.
Guangxi Wuzhou Pharmaceutical (Group) Co., Ltd., Wuzhou 543000, Chin.
Zhongguo Zhong Yao Za Zhi. 2018 Dec;43(24):4923-4928. doi: 10.19540/j.cnki.cjcmm.20181025.007.
In the folk medicine, it was believed that the raw Sanqi could remove blood stasis, swelling and pain, while the cooked Sanqi could replenish blood. This article began with the first record of Sanqi in ancient herbal medicine literature, and the nature, flavor and efficacy of Sanqi, then listed the processing methods and usage of Sanqi recorded in ancient herbal medicine literature, and compared with the modern processing methods. The results showed that the processing methods of raw Sanqi included making powder, chewing, vinegar grinding and wine grinding, in which the method of making powder was still in use, and there were particle size requirements on the Sanqi powder listed in most modern preparation specifications. The processing methods of cooked Sanqi included baking, frying and steaming, in which the method of steaming was still in use, but had some changes. The new processing method was frying with edible oil. The results clarify the history of the processing of Sanqi, and provide a reference for the research and application of the processing methods of raw and cooked Sanqi.
在民间医学中，人们认为生三七能活血化瘀、消肿止痛，而熟三七能补血。本文从古代本草文献中三七的首次记载、三七的性味与功效入手，接着列举古代本草文献中记载的三七炮制方法及用法，并与现代炮制方法进行比较。结果表明，生三七的炮制方法有打粉、嚼服、醋磨、酒磨，其中打粉的方法仍在使用，且多数现代制剂规格中对三七粉有粒度要求。熟三七的炮制方法有烘焙、炒制、蒸制，其中蒸制的方法仍在使用，但有一些变化，新的炮制方法是用食用油炒制。研究结果厘清了三七炮制的历史，为生熟三七炮制方法的研究与应用提供了参考。
