Historical Evolution and Modern Research Progress of Processed Products of Aurantii Fructus
10.13422/j.cnki.syfjx.20191352
- VernacularTitle: 枳壳炮制历史沿革及炮制品现代研究进展
- Author:
Jing ZHU
1
;
Xi-de YE
1
;
Jiang-feng WU
1
;
Ling-yun ZHONG
1
;
Heng-li TONG
1
;
Jin-lian ZHANG
1
Author Information
1. School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
- Publication Type:Research Article
- Keywords:
Aurantii Fructus;
processing;
historical evolution;
processing technology;
chemical composition;
pharmacological effect;
mechanism of action
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(20):191-199
- CountryChina
- Language:Chinese
-
Abstract:
The processing of Aurantii Fructus has a long history and many methods. In addition to the current mainstream varieties of raw products and stir-fried products with bran of Aurantii Fructus, other 17 processing methods, such as stir-fried with rice, processed with salt, honey and medicinal juice, are recorded in the literature of past dynasties. Through a comprehensive review and sorting out of ancient and modern literature, this paper clarifies the historical evolution of the processing of Aurantii Fructus, through clarifying the historical evolution of processing and analyzing the present situation of modern research on Aurantii Fructus, summarizes the modern research progress on processing in production place, processing technology, chemical compositions and pharmacological effects before and after being processed, and puts forward some ideas for the follow-up research on processing of Aurantii Fructus, in order to provide reference for screening the dominant varieties, standardizing the processing technology, explaining the scientific connotation of processing, and improving the utilization ratio of medicinal resources of Aurantii Fructus.
