Herbal Textual Research on Olibanum in Famous Classical Formulas
10.13422/j.cnki.syfjx.20230447
- VernacularTitle:经典名方中乳香的本草考证
- Author:
Haiyan ZHOU
1
;
Qingqing WANG
1
;
Qi ZHANG
2
;
Suping XIAO
1
;
Meng CHEN
1
;
Jianxin ZHOU
1
;
Yeda ZHANG
3
;
Danyang JIA
1
;
Zhilai ZHAN
4
Author Information
1. China National Traditional Chinese Medicine Co. Ltd.，Beijing 102600，China
2. Beijing City University，Beijing 100094，China
3. Zhonghua Southern Pharma Sdn. Bhd.，George 14100，Malaysia
4. National Resource Center for Chinese Materia Medica，China Academy of Chinese Medical Sciences，Beijing 100700，China
- Publication Type:Journal Article
- Keywords:
famous classical formulas;
Olibanum;
origin;
traditional Chinese medicine processing;
herbal textual research;
vinegar-processed products;
Juanbitang
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2024;30(4):55-66
- CountryChina
- Language:Chinese
-
Abstract:
By consulting the ancient and moderm literature， this paper makes a textual research on the name， origin， quality evaluation， harvesting and processing of Olibanum， so as to provide a basis for the development of the famous classical formulas containing this medicinal material. According to the herbal textual research， the results showed that Olibanum was first described as a medicinal material by the name of Xunluxiang in Mingyi Bielu（《名医别录》）， until Ruxiang had been used as the correct name since Bencao Shiyi（《本草拾遗》） in Tang dynasty. The main origin was Boswellia carterii from Burseraceae family. The mainly producing areas in ancient description were ancient India and Arabia， while the modern producing areas are Somalia， Ethiopia and the southern Arabian Peninsula. The medicinal part of Olibanum in ancient and modern times is the resin exuded from the bark， which has been mainly harvested in spring and summer. It is concluded that the better Olibanum has light yellow， granular， translucent， no impurities such as sand and bark， sticky powder and aromatic smell. There were many processing methods in ancient times， including cleansing（water flying， removing impurities）， grinding（wine grinding， rush grinding）， frying（stir-frying， rush frying， wine frying）， degreasing， vinegar processing， decoction. In modern times， the main processing methods are simplified to cleansing， stir-frying and vinegar processing. Nowadays， the commonly used specifications include raw， fried and vinegar-processed products. Among the three specifications， raw products is the Olibanum after cleansing， fried products is a kind of Olibanum processed by frying method， vinegar-processed products is the processed products of pure frankincense mixed with vinegar. Based on the research results， it is recommended to select the resin exuded from the bark of B. carterii for the famous classical formulas such as Juanbitang containing Olibanum， processing method should be carried out in accordance with the processing requirements of the formulas， otherwise used the raw products if the formulas without clear processing requirements.
