Jiang Qiu, Wang Ling-Na, Liu Qian, Yang Chun-Miao, Zhang Yong-Qing
School of Pharmacy, Shandong University of Traditional Chinese Medicine Ji'nan 250355, China.
Zhongguo Zhong Yao Za Zhi. 2022 Nov;47(21):5806-5816. doi: 10.19540/j.cnki.cjcmm.20220411.201.
As a traditional animal drug, Hirudo is slightly toxic and has the effects of breaking blood stasis, dredging meridians, expelling stasis, and resolving mass. It has a long history of processing, and the early boiling records can be traced back to the Han Dynasty. More than ten processing methods such as frying, roasting, and lime processing appeared later. After processing, Hirudo is deodorized and modified in taste and becomes crispy, which is conducive to crushing and clinical application. At present, the reported components in Hirudo mainly include protein polypeptides, pteridines, and lipids, which have anti-coagulant, anti-thrombotic, anti-atherosclerotic, anti-tumor, and other pharmacological effects. This study reviewed the processing history evolution, chemical consti-tuents, and pharmacological effects of Hirudo to provide a reference for the related research on Hirudo.
水蛭作为一种传统动物药，有小毒，具有破血逐瘀、通经消癥之功效。其炮制历史悠久，早期的煮制记载可追溯至汉代，后世又出现了十余种炮制方法，如炒制、烘焙、石灰制等。炮制后的水蛭去腥矫味，质地酥脆，利于粉碎及临床应用。目前，水蛭中报道的成分主要有蛋白质多肽、蝶啶及脂质等，具有抗凝、抗血栓、抗动脉粥样硬化、抗肿瘤等药理作用。本研究综述了水蛭的炮制历史沿革、化学成分及药理作用，为水蛭的相关研究提供参考。
