Jiang-Shan Zhang, Zhen-Ling Zhang, Xiu-Min Lin, Meng-Zhen Yan, Yi-Tian Chen
Henan University of Traditional Chinese Medicine Zhengzhou 450046, China Henan Research Center for Special Processing Technology of Chinese Medicine Zhengzhou 450046, China.
Henan University of Traditional Chinese Medicine Zhengzhou 450046, China Henan Research Center for Special Processing Technology of Chinese Medicine Zhengzhou 450046, China Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan & Education Ministry Zhengzhou 450046, China.
Zhongguo Zhong Yao Za Zhi. 2020 Sep;45(18):4528-4536. doi: 10.19540/j.cnki.cjcmm.20200604.609.
Sesami Semen Nigrum has a long history of dual use(medicine and food). The research of its processing technology is related to the development and utilization of its own "medicine-food balance" feature, which is the basis for Sesami Semen Nigrum to realize the modernization of technology and standardization of quality. Due to its various processing methods and the long history span, the traditional medical classics(from the end of Han Dynasty to the Republic of China), modern standard specification and researches on processing were sorted out with the help of database and document mining technology, and the visual thinking was adopted to analyze the evolution trend of Sesami Semen Nigrum processing methods. In addition, the processing characteristics of Sesami Semen Nigrum in various periods and effect of processing on its chemical compositions and pharmacological effect were briefly described to explore the differences and their reasons in the processing of Sesami Semen Nigrum from ancient times to the present time, aiming to provide an idea and documentary basis for the study of traditional processing technology.
黑芝麻药食两用历史悠久。其炮制技术研究关乎自身“药食同源”特性的开发利用,是黑芝麻实现技术现代化及质量标准化的基础。因其炮制方法多样且历史跨度长,借助数据库及文献挖掘技术梳理传统医学典籍(从汉末至民国)、现代标准规范及炮制研究,采用可视化思维分析黑芝麻炮制方法的演变趋势。此外,简述了黑芝麻在各时期的炮制特点以及炮制对其化学成分和药理作用的影响,以探究古今黑芝麻炮制的差异及其原因,旨在为传统炮制技术研究提供思路及文献依据。