摘要
麦麸为中药炮制重要辅料之一,目前尚无统一质量控制标准,化学成分研究较为薄弱,单味中药麸炒研究较多,且工艺基本一致,但工艺参数有待进一步明确。本文梳理与总结麦麸来源、化学成分及质量研究,以及炒制工艺、药理作用及临床应用等,为麸炒中药的深入研究提供参考。
Wheat bran is one of the important excipients of traditional Chinese medicine processing.At present,there is no unified quality control standard for wheat bran,and the research on chemical composition is relatively weak.There are many researches on single wheat bran fried Chinese medicine,and the process is basically the same,but the process parameters need to be further clarified.This paper summarizes the source,chemical composition and quality of wheat bran,as well as the processing technology,pharmacological effect and clinical application of wheat bran,which may provide a reference for the further study of wheat bran fried traditional Chinese herbal.
作者
马嘉擎
赵小雨
刘艳艳
田星怡
王婷
周霞
MA Jiaqing;ZHAO Xiaoyu;LIU Yanyan;TIAN Xingyi;WANG Ting;ZHOU Xia(School of Life Science and Engineering,Southwest Jiaotong University,Chengdu 610031,China)
出处
《广东药科大学学报》
CAS
2021年第2期163-166,共4页
Journal of Guangdong Pharmaceutical University
基金
中央高校基本科研业务费专项资金资助(A0920502052001-350)
西南交通大学个性化实验项目(202010613065)。
关键词
麦麸
麸炒
中药
化学成分
临床应用
wheat bran
bran fried
Chinese herbal
chemical composition
clinical practice
