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杏仁是中医常用中药之一,早在《神农本草經》中就有記載,在《伤寒論》中有去皮尖(九个方中全部都去皮尖)、湯浸去皮尖(桂枝麻黃各半湯)、熬(大陷胸丸)等炮制方法;在煎煑方面也有一定的要求,有后下者(同麻黃同用时)、有合諸药同煎者(桂枝湯加厚朴杏子湯)。历代都有相似或其他記載。近代对杏仁的炮制和煎煑方法上也有一些研究报导,这些都为合理使用杏仁提供了宝貴的資料。
Almond is one of the traditional Chinese medicines used in traditional Chinese medicine. It was recorded as early as the “Shen Nong’s Materia Medica.” In “Treatise on Febrile Diseases,” there are peeling tips (all nine of them are peeled), and the soup is immersed and peeled (Gui Zhi Ma Yellow and half soup), wolfberry (big boils) and other methods of preparation; there are certain requirements in the suffering, there are lower (with the use of ephedra with), there are combined drugs with fried (Guizhi Tonga Houpu apricot soup). Historical records have similar or other records. There are also some reports on the method of concocting and cooking almonds in modern times. All these provide valuable information for the rational use of almonds.