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本文对中药大黄的炮制历史沿革,炮制的传统理论及不同制品的临床应用等作了较系统的研究。大黄见于历代文献的炮制工艺至少有22种之多,其中常用的有蒸制、酒蒸制、酒浸制、制炭、姜汁制、醋制、炒制等。酒制大黄始见于汉代,唐代始见有醋制大黄、蜜制大黄“熬令黑’即可为炭药。宋代始见有米泔汁制、炒制。大黄炮制的传统理论认为主要在于改变药性提高疗效。生大黄气味重浊,走而不守,直达下焦,多用肠道实热积滞;熟大黄泻下作用缓和,多用于润下剂,酒大黄借酒升提之性引药上行,可清上焦实热;大黄炭用于大肠有积滞的大便出血。
This article made a systematic study on the historical evolution of traditional Chinese medicine rhubarb processing, the traditional theory of concocting and the clinical application of different products. Rhubarb is found in the concoction process of ancient literature for at least 22 species, of which commonly used are steaming, wine steaming, wine leaching, charcoal, ginger, vinegar, frying and so on. Wine rhubarb was found in the Han Dynasty, and in the Tang Dynasty, there were vinegar-made rhubarb and honey-made rhubarb “Ruanlinghei” as charcoal medicine.Since the Song Dynasty, there was rice bran juice making and frying.The traditional theory of rhubarb concocted that mainly Change the medicinal properties to improve the curative effect: Rhubarb odor turbidity, go without attention, directly to the next coke, and more use of intestinal heat stagnation; cooked rhubarb diarrhea to ease the effect, and more for the Run-agent, wine Rhubarb by alcohol uplift of the sex drug Ascending, it can be cleaned with coke heat; rhubarb charcoal is used for stool bleeding with large stagnant colon.