Evolution and research progress of traditional Chinese medicine processing by roasting.
10.19540/j.cnki.cjcmm.20240930.301
- Author:
Zhen-Ni QU
1
;
Chun-Yan XIE
2
;
Qian ZHOU
1
;
Peng GAO
2
;
Dian-Hua SHI
1
;
Yan-Peng DAI
1
Author Information
1. Shandong Academy of Chinese Medicine Ji'nan 250014, China Key Research Laboratory of Honey and Charcoal Concoction Technology and Principles of Traditional Chinese Medicine, National Administration of Traditional Chinese Medicine Ji'nan 250014, China.
2. Shandong University of Traditional Chinese Medicine Ji'nan 250355, China.
- Publication Type:Historical Article
- Keywords:
clinical application;
historical evolution;
pharmacological effects;
quality control;
roasting;
roasting process
- MeSH:
Drugs, Chinese Herbal/chemistry*;
Medicine, Chinese Traditional/history*;
Humans;
Quality Control;
History, Ancient;
Hot Temperature
- From:
China Journal of Chinese Materia Medica
2024;49(24):6604-6624
- CountryChina
- Language:Chinese
-
Abstract:
Roasting is a characteristic traditional Chinese medicine(TCM)processing technology, which has a long history. A large number of ancient books recorded the varieties and processing methods of roasted TCM. However, with the evolution of the times, there are relatively few studies on this processing technology in modern times. By consulting works related to herbs of the past, this study collected a total of 119 kinds of TCM roasting methods recorded in 123 ancient books and systematically summarized the historical evolution and development of TCM roasting methods. At the same time, the inclusion of roasted varieties in Chinese Pharmacopoeia of different editions, National Traditional Chinese Medicine Processing Specification(1988 edition), and provincial TCM processing specifications was sorted out. This paper reviews the research progress of the process, quality control, chemical composition, pharmacological action, and clinical application of roasted TCM and analyzes the evolution of the roasting technology, in order to provide a literature basis for optimizing roasting process parameters, establishing the quality standard of roasted decoction pieces, explaining the processing theory of roasting, and promoting rational clinical application.
