中药炮制辅料麦麸的研究思路探析
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摘要
麦麸是常用的固体炮制辅料之一,用于中药炮制的麸炒法,以达到增强疗效,吸附油脂,去除药物的不良气味,均匀传热,使药物色泽一致,减少药物对人体引起的恶心、呕吐等作用。目前,关于麦麸的化学成分、药用质量标准、生产工艺、炮制作用等研究较少,严重影响了麦麸的临床使用。文章从麦麸的历史沿革、现代研究、存在问题以及研究思路等方面进行阐述,以期为其临床更广泛的应用奠定基础。
As one of the common traditional Chinese medicine(TCM) processing adjuvant material, the purpose of stir-frying with wheat bran can enhance the curative effect, adsorb the oil, remove the bad smell of TCM, heat evenly, make the color of the drug consistent, and reduce the effect of drugs on nausea and vomiting. At present, there is less study on the chemical composition, quality standards, processing technique and function of wheat bran, which seriously affects the clinical application of wheat bran. So, the historical evolution, modern research, the existing problems and research thought of wheat bran were reviewed in this paper in order to lay a foundation for a wider application in clinical practice.
As one of the common traditional Chinese medicine(TCM) processing adjuvant material, the purpose of stir-frying with wheat bran can enhance the curative effect, adsorb the oil, remove the bad smell of TCM, heat evenly, make the color of the drug consistent, and reduce the effect of drugs on nausea and vomiting. At present, there is less study on the chemical composition, quality standards, processing technique and function of wheat bran, which seriously affects the clinical application of wheat bran. So, the historical evolution, modern research, the existing problems and research thought of wheat bran were reviewed in this paper in order to lay a foundation for a wider application in clinical practice.
引文
[1]徐凤娟,孙娥,张振海,等.中药炮制辅料羊脂油的研究思路探析.中华中医药杂志,2014,29(8):2543-2547
[2]冉懋雄,郭建民.现代中药炮制手册.北京:中国中医药版社,2002:119
[3]叶定江,原思通.中药炮制学辞典.上海:上海科学技术出版社,2005:113
[4]李书国,李雪梅,刘妍春,等.麦胚与麦麸保健食品的研制开发.粮油食品科技,2004,12(5):22-23
[5]Arranz S,Calixto F S.Analysis of polyphenols in cereals may be improved performing acidic hydrolysis:A study in wheat flour and wheat bran and cereals of the diet.Journal of Cereal Science,2010,51(3):313-318
[6]Apprich S,Tirpanalan?,Hell J,et al.Wheat bran-based biorefinery2:Valorization of products.LWT-Food Science and Technology,2014,56(2):222-231
[7]王新,肖凯军.纤维素酶-超声辅助提取麦麸总黄酮的工艺研究.食品科技,2009,34(12):230-234
[8]林琳.小麦麸皮的营养成分及其开发利用.农业科技与装备,2010(3):41-42
[9]侯影,张旭,贾天柱.辅料麦麸质量标准研究.中华中医药学刊,2011,29(6):1258-1260
[10]王华锋.麦麸药用标准的研究需逐步深化.中国医药报,2013,12(10):7
[11]方海田,刘慧燕.粮食贮藏与加工技术.银川:宁夏人民出版社,2010:16
[12]辛登豪,王猛,张宪光.现代小麦规模生产与病虫草害防治技术.北京:中国农业科学技术出版社,2015:2-3
[13]叶喜德,罗金燕,马琳,等.樟帮麸炒枳壳炮制工艺的正交设计法优选.时珍国医国药,2016,27(9):2164-2166
[14]王文凯,张正,翁萍,等.樟帮炮制辅料蜜麸的制备工艺研究.时珍国医国药,2015,26(5):1136-1138
[15]李力,杨柳,张义生,等.不同炮制方法对麦麸中化学成分的影响.中国药师,2017,20(7):1214-1217
[16]岳岭,华永庆,崔小兵,等.不同炮制方法对麦麸健脾功效的影响.现代中药研究与实践,2010,24(3):41-44
[17]张琳,赵凤平,张传辉,等.不同麦麸对枳壳不同炮制品质量的影响.重庆中草药研究,2017(1):24-29
[18]张旭.木香生用理气煨熟止泻原理研究.沈阳:辽宁中医药大学,2011
[19]邓旭坤,吕晓宇,刘陶世,等.麦麸粒径对麸炒山药外观性状的影响.时珍国医国药,2006,17(5):678-679
[20]吴慧,单国顺,赵文龙,等.不同麦麸对白术炮制品质量的影响.中国实验方剂学杂志,2014,20(6):55-60
[21]许枬,陈懿竹,战宏利,等.木香生品与麸煨品的药效研究.中国实验方剂学杂志,2012,18(11):199-201
[22]崔小兵.基于Maillard反应研究麸炒增加“焦香健脾”作用的共性物质.南京:南京中医药大学,2013
[2]冉懋雄,郭建民.现代中药炮制手册.北京:中国中医药版社,2002:119
[3]叶定江,原思通.中药炮制学辞典.上海:上海科学技术出版社,2005:113
[4]李书国,李雪梅,刘妍春,等.麦胚与麦麸保健食品的研制开发.粮油食品科技,2004,12(5):22-23
[5]Arranz S,Calixto F S.Analysis of polyphenols in cereals may be improved performing acidic hydrolysis:A study in wheat flour and wheat bran and cereals of the diet.Journal of Cereal Science,2010,51(3):313-318
[6]Apprich S,Tirpanalan?,Hell J,et al.Wheat bran-based biorefinery2:Valorization of products.LWT-Food Science and Technology,2014,56(2):222-231
[7]王新,肖凯军.纤维素酶-超声辅助提取麦麸总黄酮的工艺研究.食品科技,2009,34(12):230-234
[8]林琳.小麦麸皮的营养成分及其开发利用.农业科技与装备,2010(3):41-42
[9]侯影,张旭,贾天柱.辅料麦麸质量标准研究.中华中医药学刊,2011,29(6):1258-1260
[10]王华锋.麦麸药用标准的研究需逐步深化.中国医药报,2013,12(10):7
[11]方海田,刘慧燕.粮食贮藏与加工技术.银川:宁夏人民出版社,2010:16
[12]辛登豪,王猛,张宪光.现代小麦规模生产与病虫草害防治技术.北京:中国农业科学技术出版社,2015:2-3
[13]叶喜德,罗金燕,马琳,等.樟帮麸炒枳壳炮制工艺的正交设计法优选.时珍国医国药,2016,27(9):2164-2166
[14]王文凯,张正,翁萍,等.樟帮炮制辅料蜜麸的制备工艺研究.时珍国医国药,2015,26(5):1136-1138
[15]李力,杨柳,张义生,等.不同炮制方法对麦麸中化学成分的影响.中国药师,2017,20(7):1214-1217
[16]岳岭,华永庆,崔小兵,等.不同炮制方法对麦麸健脾功效的影响.现代中药研究与实践,2010,24(3):41-44
[17]张琳,赵凤平,张传辉,等.不同麦麸对枳壳不同炮制品质量的影响.重庆中草药研究,2017(1):24-29
[18]张旭.木香生用理气煨熟止泻原理研究.沈阳:辽宁中医药大学,2011
[19]邓旭坤,吕晓宇,刘陶世,等.麦麸粒径对麸炒山药外观性状的影响.时珍国医国药,2006,17(5):678-679
[20]吴慧,单国顺,赵文龙,等.不同麦麸对白术炮制品质量的影响.中国实验方剂学杂志,2014,20(6):55-60
[21]许枬,陈懿竹,战宏利,等.木香生品与麸煨品的药效研究.中国实验方剂学杂志,2012,18(11):199-201
[22]崔小兵.基于Maillard反应研究麸炒增加“焦香健脾”作用的共性物质.南京:南京中医药大学,2013
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