竹沥的研究现状与思考
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篇名: 竹沥的研究现状与思考
TITLE:
摘要: 目的:为竹沥的深入研究开发提供参考。方法:通过对古代和现代文献的梳理,从竹沥的炮制历史沿革、基源、工艺、化学成分、质量标准、药效等方面进行了分析,发现其中的问题,并提出解决思路。结果:竹沥的炮制最早可追溯到梁代,以淡竹沥一直沿用至今,现在存在有多种竹子品种(淡竹、粉绿竹、苦竹、慈竹等)入药的现象。对竹沥化学成分的研究主要是不同品种的竹沥以及不同工艺竹沥中的氨基酸、酚类、有机酸、无机元素等成分变化研究,并没有对竹沥的药效物质基础进行全面研究,且其质量标准有待提升。虽然进行了传统的炮制工艺与现代工艺在化学成分方面的比较研究,但是未对其药效物质基础方面进行对比研究。对竹沥的药效研究仅涉及止咳、化痰功效,其镇惊、利窍、治消渴等功效的药理作用未见相关报道。结论:今后可从规范竹沥的名称、基源、炮制工艺参数,提高质量标准,加强药效物质基础研究,改进传统工艺和提升装备水平等方面进行深入研究。
ABSTRACT: OBJECTIVE: To provide reference for the further research and development of bamboo juice. METHODS: Combing the ancient and modern literatures, the processing historical evolution, origins, technology, chemical ingredients, quality standards and efficacy were analyzed, the problems were found and solutions were put forward. RESULTS: Bamboo juice’s processing can be traced back to the Liang Dynasty, still being used today with light bamboo juice. And now, varieties of bamboos (Phyllostachys glauca, Phyllostachys viridiglaucescens, Pleioblastus amarus, and Neosino calamus, etc.) were processed into medicine. The research for the chemical ingredients was mainly for the changes of bamboo juice with different varieties and amino acids, phenols, organic acids and inorganic elements in bamboo juice with different technologies, and there was no comprehensive study on the material basis of bamboo juice. Its quality standards must be improved. Although there was comparative study for the traditional processing technology and modern technology in chemical ingredients, the study did not compare the efficacy of its material foundations. The research for the efficacy of bamboo juice only involved relieving cough and resolving phlegm, and its relieving convulsion, resuscitation, calming diabetes and other pharmacological effects haven’t been reported. CONCLUSIONS: In the future, in-dept research can be carried out from the aspects of standardizing the name, base source and processing technology parameters, improving quality standards, strengthening basic research of effective substances, and improving traditional technology and equipment level.
期刊: 2017年第28卷第28期
作者: 江云,孙佳彬,张超
AUTHORS: JIANG Yun,SUN Jiabin,ZHANG Chao
关键字: 竹沥;炮制;历史沿革;研究现状
KEYWORDS: Bamboo juice; Processing; Historical evolution; Research situation
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