Exploring Common Principles and Characteristic Differences in Stir-frying Through Varied Processing Techniques
10.13422/j.cnki.syfjx.20251567
- VernacularTitle:基于不同炮制工艺探讨炒制共性规律及特性差异
- Author:
Hong LIU
1
;
Lingyun ZHONG
1
;
Yanwen DENG
1
;
Xingmei LU
1
;
Shuo WANG
1
Author Information
1. School of Pharmacy，Jiangxi University of Chinese Medicine，Nanchang 330004，China
- Publication Type:Journal Article
- Keywords:
processing of traditional Chinese medicine;
degree of stir-frying;
solid excipients;
liquid excipients;
common principles;
characteristic differences;
medicinal properties and efficacy
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(22):282-290
- CountryChina
- Language:Chinese
-
Abstract:
As the core technology of processing， the stir-frying method of traditional Chinese medicine（TCM） realizes the regulation of efficacy of medicinal substances through the coordination of fire gradient and excipients. This study aims to systematically analyze the influence of different stir-frying degrees（stir-frying until yellow， stir-frying to brown， stir-frying to charcoal） and excipient types（solid excipients such as rice， wheat bran， soil， liquid excipients such as rice wine， vinegar， honey） on the physicochemical properties， efficacy and toxicity of TCM， summarizing their common regulatory mechanisms and characteristics. Then， the three-dimensional regulatory common mechanisms and five-dimensional regulatory specificity mechanisms of different stir-frying processes were obtained. The three-dimensional regulatory common mechanisms are as follows：①Thermal effects break down inherent barriers of medicinal materials and improve the dissolution of components. ②Inducing Maillard reaction， carbonization and other reactions of medicinal materials to promote the transformation of components. ③Combining the catalytic and harmonizing effects of excipients to achieve targeted enrichment of efficacious substances and precise control of toxic components. The five-dimensional regulatory specificity mechanisms manifest as：①The efficacy gradient pattern where stir-frying until yellow strengthens the spleen， stir-frying to brown aids digestion， and stir-frying to charcoal stops bleeding. ②According to the polarity difference and intrinsic properties， the liquid excipients form a directional synergistic mechanism of wine processing enhances ascending nature， ginger processing to warm and disperse， salt processing directs effects to the kidneys， vinegar processing targets the liver， honey processing imparts sweetness and moderation. ③Through porous structure and interfacial properties， solid excipients give the synergistic effect of rice processing for diarrhea relief， bran processing for stomach tonification， soil processing for warming the middle warmer， and clam powder/talcum powder/sand processing for texture optimization. ④Thermal effects induce decomposition/oxidation/polymerization and other reactions to reshape the material basis， directing changes in the efficacy. ⑤The targeted distribution of efficacy is regulated by component enrichment and meridian-guiding effect， and the meridian tropism is changed. The system， driven by thermal effect， excipient synergy and physicochemical reconstruction， integrates five-dimensional regulation of fire， solvent， interface， composition and distribution. It systematically explains the inherent law of efficacy-substance-process of traditional stir-frying， and provides theoretical basis and practical guidance for standardizing TCM processing and enhancing the efficacy.
