摘要
目的探讨川楝子传统净制与切制法。方法 通过古代本草文献研究与实践操作。结果《证类本草》记载的酒浸蒸去皮法明显优于后世的温汤浸去皮法。古籍中川楝子核是指坚硬的内果皮。川楝子去皮后,再焙干杵碎取果肉,是川楝子独特的取肉方法。切制法有切瓣、捣碎、切片三种。川楝子与巴豆同炒,川楝子的处理方式包括7种,以去皮后与麦麸同炒为最优。结论现行半球形的川楝子的半球形规格并非古代传统切制规格方法,很难充分煎出有效成份。如果古籍中用果肉,那么在临床上至少要提高一倍的用量才与古籍相当。众多方剂学课程教材多收录《医学发明》所载天台乌药散,如果使用川楝子全果,难以达到药效。
Objective To discuss the traditional cleaning and cutting methods of Fructus Meliae Toosendan.Methods Through reading the ancient Chinese herbal literature and putting into practice.Results The wine-soaked steamed peeling method recorded in Zheng Lei Ben Cao is obviously better than the later generations of warm soup soaked peeling method.Fructus Meliae Toosendan recorded in ancient books refers to the hard endocarp.The unique way to get the meat of Fructus Meliae Toosendan is to remove the peel,then they will be baked and mashed.There are three cutting methods:cutting,mashing and slicing.Fructus Meliae Toosendan and Croton are fried together,there are seven processing methods for Fructus Meliae Toosendan and the best is to stir-fry with wheat bran after peeling.Conclusion Now the hemispherical Fructus Meliae Toosendan is not the traditional cutting size in ancient times,so it is difficult to fully boil the effective ingredients.If ancient books used fruit pulp,the clinical dosage should be doubled at least to equivalent with ancient books.Tian Tai Wu Yao recorded in Medical Inventions is included in many Prescriptions,if the whole fruit of Fructus Meliae Toosendan is used,it is difficult to achieve the efficacy.
作者
于大猛
YU Da-meng(Institute of Basic Research in Clinical Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China)
出处
《现代中药研究与实践》
CAS
2021年第3期98-102,共5页
Research and Practice on Chinese Medicines
基金
中国中医科学院自主选题(Z0548)。
关键词
川楝子
炮制
净制
切制
去皮
巴豆
Fructus Meliae Toosendan
processing
cleaning
cutting
peeling
croton
