摘要
红曲是一种具有药食两用功能的传统中药,已有1000多年的应用历史。通过查阅历代本草典籍和现代法规等相关文献资料,该文对红曲的起源、炮制发展脉络进行了梳理,并对红曲质量标准存在的问题进行了分析,旨在为进一步研究和发展红曲提供依据。关于红曲起源年代主流存在汉代起源说、魏晋起源说及唐代起源说3种观点,综合各家观点,认为红曲的起源应不迟于东汉时期。红曲以米为原料经发酵成曲,在经过发酵处理后具有健脾消食、活血化瘀功效。古代自然发酵工艺虽已能够重视温度、湿度与菌种对红曲品质的影响,但因科技水平较低仍旧存在工艺复杂繁琐,工作量大,人工成本高等问题。至现代纯种发酵工艺,红曲的发酵炮制方法经不断演变,逐渐得到改进和完善,但由于缺乏规范化研究,不同地区对于红曲的发酵工艺没有形成统一标准,且质量标准滞后严重,导致市场上的产品质量不稳定。在统计的15个炮制规范中,过去5年内发布的仅有6个,大部分未进行及时修订,有些甚至更新版本之后未再收录。基于此,建议开展系统性的红曲炮制工艺研究,进而优选最佳工艺以加快修订与完善其标准化程度,从而提高市场上所销售红曲质量并促进其稳定可持续地发展。
Fermentum Rubrum(FR)is a kind of traditional Chinese medicine with dual-use functions of medicine and food,which has been used for more than 1000 years.By referring to the ancient herbal classics and modern laws and regulations,the author sorted out the origin of FR,sorted out the development of processing,and analyzed the problems existing in the quality standard,aiming to provide a basis for further research and development of FR.There are many theories about the origin of FR.After summarizing and sorting out the relevant literature,three viewpoints are mainly drawn,including Han dynasty origin theory,Wei and Jin origin theory and Tang dynasty origin theory.After synthesizing the views of various schools,it is believed that the origin of FR should be no later than the Eastern Han dynasty.FR is made from rice by fermentation,which has the effect of strengthening the spleen,eliminating food,promoting blood circulation and removing stasis after fermentation.Although the natural fermentation in ancient times has been able to pay attention to the influence of temperature,humidity and strain on the quality of FR,due to the low level of science and technology,there are still problems such as complicated and cumbersome process,large workload and high labor cost.To the pure fermentation in modern times,the fermentation processing method of FR has been evolved,gradually improved and perfected.However,due to the lack of standardized research,there is no unified standard for the fermentation process of FR in various regions,and the quality standard lags behind seriously,which leads to the unstable product quality on the market.Among the 15 specifications for the preparation of FR,only 6 have been published in the past 5 years,and most of them have not been revised in a timely manner,and some of them have not been included in the updated version.Based on this,it is recommended to carry out a systematic study on processing technology of FR,and the best process is selected to accelerate the revision and improvement of its standardization,so as to improve the quality of FR sold in the market and promote its stable and sustainable development.
作者
徐福余
罗红兵
钟凌云
杨嵩虹
邓琦
刘斌
钟思敏
周颖
XU Fuyu;LUO Hongbing;ZHONG Lingyun;YANG Songhong;DENG Qi;LIU Bin;ZHONG Simin;ZHOU Ying(Jiangxi University of Chinese Medicine,Nanchang 330004,China;Jiangxi Institute of Quality and Standardization,Nanchang 330052,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2024年第17期267-274,共8页
Chinese Journal of Experimental Traditional Medical Formulae
基金
江西省中药标准化计划项目(2020B01,2020B04)
中药炮制技术传承创新团队项目(CXTD22003)
建昌帮特色饮片炮制工艺和质量标准规范化研究项目(JCB-202302-033)
中药炮制(炆法等)关键技术重点研究室项目(赣中医药科教字[2022]8号)。
关键词
红曲
起源
炮制方法
质量标准
发酵
历史沿革
中医药
Fermentum Rubrum
origin
processing method
quality standard
fermentation
historical evolution
traditional Chinese medicine
