Review on Processing Product of  Roasted with Ginger Juice

LI Yu-tian; XIAO Yong-qing; ZHANG Cun; YU Ding-rong; MA Yin-lian; GU Xue-zhu

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Review on Processing Product of Roasted with Ginger Juice

更新时间：2024-01-04

- Review on Processing Product of Roasted with Ginger Juice
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 21, Pages: 292-295(2011)
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- Published：2011
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LI Yu-tian, XIAO Yong-qing, ZHANG Cun, et al. Review on Processing Product of Roasted with Ginger Juice[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(21): 292-295.
DOI：

LI Yu-tian, XIAO Yong-qing, ZHANG Cun, et al. Review on Processing Product of Roasted with Ginger Juice[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(21): 292-295. DOI：

摘要

目的: 研究姜栀子历史炮制情况及现代应用情况。方法: 通过查阅、整理有关姜栀子的文献资料

对其炮制研究概况进行归纳总结。从姜栀子的炮制历史沿革、炮制规范收载情况、炮制工艺研究现状、炮制后化学成分和药理作用变化情况等几个方面进行综述。结果: 姜栀子炮制方法始载于《产宝杂录》

在全国及数个省市的炮制规范中均有收载

目前对其炮制工艺、化学成分和药理作用的现代研究较少。结论: 有必要深入、系统开展姜栀子的现代化学和药理研究

为揭示其炮制原理、规范其炮制工艺提供一定的参考依据。

Abstract

Objective: By referring to the relevant literatures

it has been summarized the processing research of Gardenia jasminoids roasted with ginger juice. Method: The review has mainly contained the evolution of the processing history

the records of the processing procedures

the situation of processing technology

the variations of the chemical constituents and the pharmacological actions after being processed of G. jasminoids roasted with ginger juice. Result: The processing method of G. jasminoids roasted with ginger juice

which has been recorded in the processing procedures of many provinces

was firstly described in (chanbao zalu). At present

it has not been well studied on the modern processing technology

chemical constituents and pharmacological actions. Conclusion: It is necessary to research on the chemical constituents and pharmacological actions of G.jasminoids roasted with ginger deeply and systematically to reveal its processing principle and standardize its processing technology.

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