附子系栽培卡氏乌头Aconitum Carmichaeli的子根。其性大毒,自古以来都以炮制品入药。追溯此类药材的炮制历史,最早以炮、焙、煨、炒,唐代时采用煮法,宋代始以水浸泡、漂,以后又进而辅以甘草、姜、银花、黑豆、矾、豆付、皂角等共煮、蒸。早在50年代,我国学者赵幼祥等就提出过高压加热炮制的改进意见,当时未引起重视。自60年代,日本高桥真太郎提出高压加热对乌头减毒处理的方法后,才开始引为关注。70年代,天津药材公司着手以热压法代替水漂和甘草水煮的研究。 Aconite-cultured sub-roots of Aconitum Carmichaeli from Aconitum carmichaeli. Its great poison has been used as a drug product since ancient times. The history of concocting of these medicinal herbs was first used for baking, roasting, simmering, and frying. The cooking method was used in the Tang Dynasty. Soaking and bleaching began in the Song Dynasty, and later they were supplemented by licorice, ginger, silver flower, black bean, wolfberry, and bean. Soy sauce and other cook and steam. As early as in the 1950s, Chinese scholar Zhao Youxiang and others proposed improvement suggestions for high-pressure heating. At that time, no attention was paid to it. Since the 1960s, Japan’s Kotaro Takahashi has raised the issue of high-pressure heating and reducing toxicity of Aconitum. In the 1970s, Tianjin Herbal Medicine Co., Ltd. set about replacing hot water pressure with water bleaching and licorice boiling.