History of processing of Sojae Semen Praeparatum.
10.19540/j.cnki.cjcmm.20180117.008
- Author:
Si-Qi WANG
1
;
Man-Yuan WANG
1
;
Huai GUAN
1
;
Jia-Qi RUAN
1
;
He-Nan SHI
1
Author Information
1. School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China.
- Publication Type:Journal Article
- Keywords:
Sojae Semen Praeparatum;
developing history;
processing
- From:
China Journal of Chinese Materia Medica
2018;43(10):1985-1989
- CountryChina
- Language:Chinese
-
Abstract:
Sojae Semen Praeparatum (SSP) is commonly used as a type of dietetic Chinese herb. By collecting and analyzing ancient and recent literatures, a textual criticism was conducted on the historical evolution of the processing of SSP. Fermented soybean was recorded in Shijing, and relevant rational processing was described in Qimin Yaoshu. In the early time, fermented soybean included the type of "salty" and "light". After the Ming Dynasty, "light" fermented soybean or SSP was recognized as a better medicinal matter than salty fermented soybean, and the fermentation processing was recorded more clearly. In modern time, many characteristic methods for processing SSP have been developed. Today, the processing of SSP is mainly based on the Chinese Pharmacopoeia, which records soybean as a main ingredient and Artemisiae Annuae Herba, Mori Folium as excipients.
