Historic successive changes in processing and current status in studies on quality evaluation methods of Curcumae Radix
10.7501/j.issn.0253-2670.2018.16.034
- Author:
Zhi-Min CHEN
1
Author Information
1. Chengdu University of Traditional Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Curcumae Radix;
Cutting;
Processing and evolution;
Quality evaluation;
Stir frying;
Stir-frying with vinegar;
Stir-frying with wine
- From:
Chinese Traditional and Herbal Drugs
2018;49(16):3969-3976
- CountryChina
- Language:Chinese
-
Abstract:
Curcumae Radix is not only a kind of traditional Chinese medicine (TCM), but also a common natural dyestuff. It has the effects of activating blood, relieving pain, moving qi for relieving depression, clearing heart and cooling blood, and curing jaundice. The commonly used processing methods are cutting, stir frying, stir-frying with vinegar, and stir-frying with wine. As the basis of TCM clinical treatment, the correct selection and the quality of the processed products are directly related to the safety and effectiveness of the clinical medication of TCM. On the basis of a comprehensive consulting, sorting and analyzing of the ancient and modern medical literatures, this paper summarizes the historic successive changes and current status in studies on quality evaluation methods of Curcumae Radix, which provides the necessary reference and scientific basis for the standardization of Curcumae Radix.
