Tu Yan, Qiu Shi, Dong Zhi-Ying, Xiao Ying, Huang Meng-Qiu, Sun Mei, Sun Lian-Na
Shanghai University of Traditional Chinese Medicine Shanghai 201203, China.
Zhongguo Zhong Yao Za Zhi. 2021 Sep;46(18):4683-4688. doi: 10.19540/j.cnki.cjcmm.20210309.302.
China has a long history of Salviae Miltiorrhizae Radix et Rhizoma processing with multiple methods available. The pre-sent study collated and summarized the Salviae Miltiorrhizae Radix et Rhizoma processing methods recorded in 23 related herbal medicine books, all editions of Chinese Pharmacopoeia, the 1988 edition of National Regulations for Processing of Chinese Medicine, and 20 current local processing specifications and standards. The results demonstrated various processing methods of Salviae Miltiorrhizae Radix et Rhizoma, such as removing residual part of stem, plantlet, or soil, smashing, filing, cutting, decocting, washing with wine, soaking in wine, and stir-frying with wine or blood from pig heart, while raw and wine-processed products are mainly used in modern times. Due to the lack of unified standards, the phenomena of multiple methods adopted in one place and different methods in different places have led to uneven quality of Salviae Miltiorrhizae Radix et Rhizoma pieces, even affecting the safety and effectiveness of its clinical medication. This study is expected to provide a reference for the development of Salviae Miltiorrhizae Radix et Rhizoma processing and its rational medication.
中国丹参炮制历史悠久，方法多样。本研究整理总结了23部相关本草典籍、各版《中国药典》、1988年版《全国中药炮制规范》以及20部现行地方炮制规范和标准中记载的丹参炮制方法。结果表明，丹参的炮制方法有去残茎、苗或泥土、捣碎、锉、切、煎、酒洗、酒浸、酒炒或猪心血拌炒等，现代主要使用生品和酒制品。由于缺乏统一标准，存在一地多用、各地方法不一的现象，导致丹参饮片质量参差不齐，甚至影响其临床用药的安全性和有效性。本研究有望为丹参炮制发展及其合理用药提供参考。
