Historical evolution and research advance in processing adjuvant--vinegar.
10.19540/j.cnki.cjcmm.20210319.601
- Author:
Yu LI
1
;
Lian-Lin SU
1
;
De JI
1
;
Chun-Qin MAO
1
;
Xiu-Mei CUI
2
;
Cheng-Lin SUI
2
;
Tu-Lin LU
1
;
Xiao-Li ZHAO
1
Author Information
1. School of Pharmacy, Nanjing University of Chinese Medicine Nanjing 210046, China.
2. Beijing Huamiao Phamaceutical Co., Ltd., Sinopham Group Co., Ltd. Beijing 102600, China.
- Publication Type:Journal Article
- Keywords:
historical evolution;
processing adjuvants;
research advance;
review;
vinegar
- MeSH:
Acetic Acid;
Adjuvants, Pharmaceutic;
Drugs, Chinese Herbal;
Oryza;
Quality Control
- From:
China Journal of Chinese Materia Medica
2021;46(16):4083-4088
- CountryChina
- Language:Chinese
-
Abstract:
Processing of Chinese medicinals with vinegar is one of the characteristic processing techniques. Vinegar is vital for the quality of vinegar-processed decoction pieces. However, there have been no specified standards for adjuvants. Through consulting relevant literature and monographs, we comprehensively reviewed the historical evolution of processing with vinegar in records, selection and application of vinegar, and summarized the relevant standards and current status of vinegar as an adjuvant in China. According to the records in literature, vinegar is effective in activating blood, moving qi, dispersing blood stasis, removing toxin, promoting appetite, and nourishing the liver. Traditionally, rice vinegar is chosen in processing. Nowadays, the vinegar made from rice under solid-state fermentation should be chosen. At present, only food standards can be taken for reference for vinegar in the processing. Integrative and specific inspection indicators are lacking, so the standards for adjuvants need to be improved urgently. In addition, the inadequacy in quality control and management is also a major problem to be solved. Through literature research, we reviewed the historical evolution and research advance in vinegar to provide a reference for the standardization and further research of vinegar used in the Chinese medicinal processing.
