Influence of Perspiration, a Processing Method, on Quality of Chinese Herbs

LIU Hong-liang; YAN Ren-yi; SHAO Ai-juan; YANG Bin; AI Lun-qiang

doi:10.11653/syfj2013240349

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Influence of Perspiration, a Processing Method, on Quality of Chinese Herbs

更新时间：2024-01-04

- Influence of Perspiration, a Processing Method, on Quality of Chinese Herbs
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 24, Pages: 349-352(2013)
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- DOI：10.11653/syfj2013240349
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- Published：2013
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LIU Hong-liang, YAN Ren-yi, SHAO Ai-juan, et al. Influence of Perspiration, a Processing Method, on Quality of Chinese Herbs[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(24): 349-352.
DOI：

LIU Hong-liang, YAN Ren-yi, SHAO Ai-juan, et al. Influence of Perspiration, a Processing Method, on Quality of Chinese Herbs[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(24): 349-352. DOI： 10.11653/syfj2013240349.

摘要

“发汗”是一种独特的产地初加工技术，传统认为，“发汗”有利于药材干燥，易于药材贮藏，能提升药材的质量。通过查阅古代书籍和现代文献对“发汗”的历史沿革进行了考察，归纳了“发汗”方法，分析总结了“发汗”对药材性状、化学成分、药效活性、毒理反应的影响。结果表明，“发汗”这一产地加工的方法是近代在实践中逐渐发展起来的，主要有直接堆积法和加热法两种，“发汗”过程易对药材中的酶产生影响，具体表现在对药材中酚酸类成分、皂苷/苷类成分及环烯醚萜类成分的影响上，“发汗”药材在颜色上的改变也多是源于这些成分含量上的变化；“发汗”对药材药效活性影响的报道较少，还应做进一步的研究，为“发汗”的合理性及科学性提供试验依据。

Abstract

In traditional Chinese medicine (TCM)

a herb is often processed before it is used in clinic. The quality of the herb is thus heavily affected by how it is processed. ‘Perspiration’is an on-site processing method that has been used widely. This study reviews not only the origin of the perspiration but also the effect of the perspiration on herb quality

including water content

chemical ingredient composition

pharmacological effect and toxicity. It's suggested that during the perspiration

some enzymes could be activated or deactivated

which resulting in the changes of herb color and chemical ingredients.

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Related Institution

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