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目的:阐明土茯苓的加工炮制机理,为土茯苓加工炮制研究提供参考。方法:从来源考证、采收时间、产地加工、炮制和饮片规格5个方面的历史沿革和现状进行分析。结果:采收与品质相关性、产地加工加热处理与否、是否去皮、产地鲜切、加工工艺、加工与饮片规格相关性等方面研究存在不足。结论:建议今后加强相关方面研究,丰富饮片形式,促使产地鲜切饮片合法化,实施产地加工与炮制一体化,从源头确保饮片质量。
Objective: To clarify the processing mechanism of Smilax Glabra, provide a reference for the processing of Smilax Glabra. Methods: The historical evolution and current situation of five aspects of origin verification, harvesting time, production processing, processing and Pieces were analyzed. Results: There were some shortcomings in researches such as the correlation between harvesting and quality, heat treatment of processing and processing in the place of origin, whether peeled, fresh cut of origin, processing technology and the correlation between the processing and the specifications of the slices. Conclusion: It is suggested that research should be strengthened in the future to enrich the forms of the slices and promote the legalization of the fresh-cut slices at the production sites. The integration of processing and processing at the place of origin should be implemented to ensure the quality of the slices at the source.