School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China.
Sichuan Neautus Traditional Chinese Herb Limited Company, Chengdu 611731, P. R. China.
Am J Chin Med. 2020;48(4):899-921. doi: 10.1142/S0192415X20500433. Epub 2020 May 20.
In Chinese medicine, fermentation is a highly important processing technology whereby medicinal herbs are fermented under appropriate temperature, humidity, and moisture conditions by means of the action of microorganisms to enhance their original characteristics and/or produce new effects. This expands the scope of such medicines and helps them to meet the stringent demands of clinical application. Since ancient times, Chinese medicine has been made into Yaoqu to reduce its toxicity and increase its efficiency. Modern fermentation technologies have been developed on the basis of traditional fermentation techniques and modern biological technology, and they can be divided into solid fermentation, liquid fermentation, and two-way fermentation technologies according to the fermentation form employed. This review serves as an introduction to traditional fermentation technology and its related products, modern fermentation technologies, and the application of fermentation technology in the field of Chinese medicine. Several problems and challenges facing the field are also briefly discussed.
在中医药中，发酵是一种非常重要的加工技术，通过微生物的作用，在适当的温度、湿度和水分条件下对中药材进行发酵，以增强其原有特性和/或产生新的作用。这扩大了这些药物的范围，并帮助它们满足临床应用的严格要求。自古以来，中药就被制成药酒，以降低其毒性并提高其功效。现代发酵技术是在传统发酵技术和现代生物技术的基础上发展起来的，根据所采用的发酵形式，可分为固体发酵、液体发酵和双向发酵技术。本文对传统发酵技术及其相关产品、现代发酵技术以及发酵技术在中药领域的应用进行了综述，简要讨论了该领域面临的几个问题和挑战。
