Historical Evolution and Modern Research Progress of Dipsaci Radix Processing
10.19879/j.cnki.1005-5304.202501298
- VernacularTitle:续断炮制历史沿革及现代研究进展
- Author:
Weili MA
1
;
Xiaofeng JIN
;
Qiaoxia SHI
;
Ziming JIN
;
Xia DOU
;
Li YANG
Author Information
1. 甘肃中医药大学附属医院,甘肃 兰州 730020;杨锡仓全国名老中医药专家传承工作室,甘肃 兰州 730020
- Publication Type:Journal Article
- Keywords:
Dipsaci Radix;
processing;
historical evolution;
processing standards;
review
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2025;32(9):174-179
- CountryChina
- Language:Chinese
-
Abstract:
Dipsaci Radix is a commonly used yang tonifying medicine in clinical practice.Ancient books record that its preparation methods are diverse,mainly concentrated in the Ming and Qing dynasties,including wine soaking,wine washing,wine baking,wine stir frying,stir frying,wine mixing,and salt water stir frying.Wine roasting can promote blood circulation,dispel cold stagnation,and has been used throughout history;salt roasting has been seen in modern times,which can induce Chinese materia medica to descend and enhance liver and kidney tonifying effects;at present,it is mainly used for slicing raw materials,but there are also processed products such as wine fried products,salt fried products,stir fried slices,and charcoal slices.This article reviewed the herbal monographs,TCM ancient books,processing standards and modern literature,and combed the related elaboration of the processing history and modern processing research of Dipsaci Radix in the literature,so as to provide references for the processing mechanism,method research,clinical application and resource development and utilization of Dipsaci Radix.
