干姜和姜炭作为中药被广泛用于治疗各种疾病,悠久历史。两者均来源于姜科植物的根茎,由于干燥和炮制加工程度的不同,其中药药性、化学成分、药理活性和临床应用均有所不同。本文从中国知网(CNKI)、PubMed、Web of Science和Google Scholar数据库收集了干姜炒炭前后的信息,通过系统地回顾有关姜炭的民族药理学、质量控制、化学成分、生物活性和临床应用的文献,总结讨论了干姜和姜炭的区别。在化学成分分析中,我们从干姜和姜炭中共分离鉴定出56种化学成分,主要是挥发油、姜辣素和二苯庚烷;在药理作用中,姜炭主要表现出止血、抗氧化、镇痛、抗菌和抗癌等一系列生物活性;在临床应用中,干姜辛热,被认为是一种补阳药,通常用于治疗寒冷或潮湿天气引发的疾病,姜炭是一种由干姜在高温下炮制加工的产品,其辛热之性减弱,因此药效变温和,以其止血和温脾止泻作用而闻名。目前对姜炭止血的药理机制的研究主要是探讨姜炭对凝血系统和纤溶系统的影响。尽管姜炭的疗效早已得到认可,且饮片成分的变化和颜色的变化之间存在一定的相关性,但仍然缺乏相对清晰的炮制机理指导下的反映炭药止血功效成分的特征性和专属性质量标准。本文综述了姜炭的质量控制、化学成分、民族药理学和药理作用机制,也为其他炭药的进一步研究提供了新的见解,促进其临床的安全应用。
目的:研究两蒸两烘和茶辅两蒸三烘两种炮制工艺对多花黄精质量的影响。方法:以多花黄精不同炮制品的外观性状等级分类、浸出物、多糖、5-羟甲基糠醛含量和抗氧化能力作为指标,采用外观性状与内在质量结合的方式对多花黄精炮制品进行综合评价。结果:指标综合评价结果优劣依次为:两蒸两烘三级(69.419) > 两蒸两烘一级(59.899) > 两蒸两烘二级(56.190) > 茶辅两蒸三烘三级(51.742) > 茶辅两蒸三烘一级(51.645) > 茶辅两蒸三烘二级(41.733)。结论:不同长度多花黄精中,长度较短龄节较少的黄精经炮制后品质较优;不同的炮制工艺中,两蒸两烘的炮制工艺优于茶辅两蒸三烘工艺。Objective: To study the effects of different processing techniques, namely “two steaming two drying” and “two steaming three drying with tea”, on the quality of Polygonatum cyrtonema. Methods: The grade classification, extract, polysaccharide, content of 5-hydroxymethylfurfural and antioxidant capacity of different products of Polygonatum cyrtonema were used as indexes to evaluate the products of Polygonatum cyrtonema by combining the appearance traits and intrinsic quality. Results: The results of comprehensive evaluation of indicators are as follows: “two steaming two drying” level 3 (69.419) > “two steaming two drying” level 1 (59.899) > “two steaming two drying” level 2 (56.190) > “tea auxiliary two steaming three drying” level 3 (51.742) > “tea auxiliary two steaming three drying” level 1 (51.645) > “tea auxiliary two steaming three drying” level 2 (41.733). Conclusion: Among the different lengths of Polygonatum cyrtonema, the short length of Polygonatum cyrtonema with younger showed better performance after processing. Among the different processing technologies, the processing technology of “two steaming two drying” is superior to that of “two steaming three drying”.
