药膳汤饮现状分析与发展建议
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摘要
药膳汤饮是药膳的一部分,是在中医辨证论治的理论指导下发挥其保健养生功效。本文从药膳汤饮的现状,包括药膳汤饮中"药"的分析,药膳汤饮的制作,药膳汤饮人力资源三方面进行分析,认为应加强:(1)药膳汤饮中中药的标准化,如规范中药的产地、采收时间、品质评控体系;(2)药膳汤饮制作的标准化,包括规范其配方、煎煮方式、配餐三方面的标准化;(3)药膳汤饮行业人力资源的培育,以期对药膳汤饮的发展起一定的促进作用。
Medicined diet soup or decoction is the important part of medicinal diet, And its health care and maintenance function was guided by syndrome differentiation and treatment in Chinese medicine. This paper was analyzed from current situation, including "medicine" analysis among them, production and human resorce of the soup:(1) The standardization of "medicine" in the soup, such as the standard of production place, collecting time and quality evaluation.(2) The standard of production, including precription, the method of decoction and food.(3) The cultivatiobn of human resorce.We hope that this paper could have some promoting effects on the development of medicinal diet soup or decoction.
Medicined diet soup or decoction is the important part of medicinal diet, And its health care and maintenance function was guided by syndrome differentiation and treatment in Chinese medicine. This paper was analyzed from current situation, including "medicine" analysis among them, production and human resorce of the soup:(1) The standardization of "medicine" in the soup, such as the standard of production place, collecting time and quality evaluation.(2) The standard of production, including precription, the method of decoction and food.(3) The cultivatiobn of human resorce.We hope that this paper could have some promoting effects on the development of medicinal diet soup or decoction.
引文
[1]范文昌,贺晓立,梅全喜,等.药膳发展史考证[J].海峡药学.2015,27(2):167-169.
[2]林渊,周良良,吴水生.对中药汤剂剂型改革研究的思考[J].中国实验方剂学杂志,2011,17(5):264-266.
[3]张立君,王兰书,武梦琳.从当归生姜羊肉汤看《金匮要略》对中医食疗的贡献[J].中国民族民间医药,2012,22:79-80.
[4]国家卫生计生委公布101种药食同源品种征求意见[J].山东中医杂志,2015,34(1):76.
[5]王春玲.药膳营养“治未病”中的“地道药材”应用前景分析[J].海峡药学,2015,27(06):210-211.
[6]李慧,许亮,温美佳,等.不同产地人参皂苷成分含量UPLC法测定及质量评价[J].中华中医药杂志,2015,30(6):1 963-1 968.
[7]王欢,金哲雄,温美佳,等.不同产地宁夏枸杞活性成分比较研究[J].现代中药研究与实践,2014,28(6):21-25.
[8]王宝君,杨樱.不同产地当归的鉴别及现代药理的研究[J].中国医药科学,2014,4(22):80-81.
[9]董百惠,林志健,李丽玉,等.中药采收与产地加工不良现象综述[J].北京中医药,2015,34(4):342-343.
[10]明鹤,杨太新,杜艳华.不同采收时间枸杞子中枸杞多糖和甜菜碱含量的分析[J].时珍国医国药,2014,25(4):945-946.
[11]杨欣欣,包永睿,王帅,等.不同采收期金银花药材质量评价研究[J].时珍国医国药,2015,26(6):1 466-1 468.
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[13]肖小河,金城,赵中振,等.论中药质量控制与评价模式的创新与发展[J].中国中药杂志,2007,32(14):1 377-1 381.
[14]邱兴盛.中药毒副作用的常见原因分析与预防[J].中国农村卫生,2015(17):76-77.
[15]王荣华.关于药膳的九大误区[J].科学养生,2013,(11):49-50.
[16]刘春生.药膳进补误区多[J].食品与健康,2013,(4):48-49.
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[18]易锦锦,刘尽礼.浅谈中药汤剂的传统煎法[J].中国现代药物应用,2012,6(24):131.
[19]唐乔.中药煎煮方法探讨[J].现代养生,2014,(20):225.
[20]张兆旺.中药药剂学[M].北京:中国中医药出版社,2007.
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[22]王达,陈宝贵.基于中医理论指导下的药膳配餐方法之研究进展[J].内蒙古中医药,2014,(19):124-125.
[23]许欣筑,何盈犀.不同体质患者的药膳应用[J].现代医药卫生,2010,26(17):2 655-2 656.
[24]Roman MW.Axona(Accera,Inc):a new medical food therapy for persons with Alzheimer's disease.Issues Ment Health Nurs.2010,31(6):435-6.
[25]Roman MW,Bembry FH.L-methylfolate(Deplin(R)):a new medical food therapy as adjunctive treatment for depression.Issues Ment Health Nurs.2011,32(2):142-3.
[26]夏明,管婧婧.中国传统药膳文化科学发展问题的思考[J].浙江中医药大学学报,2015,39(7):517-519.
[27]陈颂恩,孙晓生.药膳行业人力资源需求分析[J].中医药管理杂志,2015,23(14):88-89.
[28]蒋梅.饮食文化是构建国家文化软实力的重要组成[N].中国食品报,2012-01-31(2).
[29]姬航宇,仝小林,韩佳瑞,等.《神农本草经》“三品分类”思想对临床合理用量的启示[J].环球中医药,2012,5(6):413-416.
[30]Jin R,Lin ZJ,Xue CM,Zhang B.An improved association-mining research for exploring Chinese herbal property theory:based on data of the Shennong's Classic of Materia Medica.J Integr Med.2013,11(5):352-65.
[2]林渊,周良良,吴水生.对中药汤剂剂型改革研究的思考[J].中国实验方剂学杂志,2011,17(5):264-266.
[3]张立君,王兰书,武梦琳.从当归生姜羊肉汤看《金匮要略》对中医食疗的贡献[J].中国民族民间医药,2012,22:79-80.
[4]国家卫生计生委公布101种药食同源品种征求意见[J].山东中医杂志,2015,34(1):76.
[5]王春玲.药膳营养“治未病”中的“地道药材”应用前景分析[J].海峡药学,2015,27(06):210-211.
[6]李慧,许亮,温美佳,等.不同产地人参皂苷成分含量UPLC法测定及质量评价[J].中华中医药杂志,2015,30(6):1 963-1 968.
[7]王欢,金哲雄,温美佳,等.不同产地宁夏枸杞活性成分比较研究[J].现代中药研究与实践,2014,28(6):21-25.
[8]王宝君,杨樱.不同产地当归的鉴别及现代药理的研究[J].中国医药科学,2014,4(22):80-81.
[9]董百惠,林志健,李丽玉,等.中药采收与产地加工不良现象综述[J].北京中医药,2015,34(4):342-343.
[10]明鹤,杨太新,杜艳华.不同采收时间枸杞子中枸杞多糖和甜菜碱含量的分析[J].时珍国医国药,2014,25(4):945-946.
[11]杨欣欣,包永睿,王帅,等.不同采收期金银花药材质量评价研究[J].时珍国医国药,2015,26(6):1 466-1 468.
[12]肖小河,张定堃,王伽伯,等.中药品质综合量化评控体系-标准评控力金字塔[J].中国中药杂志,2015,40(1):7-11.
[13]肖小河,金城,赵中振,等.论中药质量控制与评价模式的创新与发展[J].中国中药杂志,2007,32(14):1 377-1 381.
[14]邱兴盛.中药毒副作用的常见原因分析与预防[J].中国农村卫生,2015(17):76-77.
[15]王荣华.关于药膳的九大误区[J].科学养生,2013,(11):49-50.
[16]刘春生.药膳进补误区多[J].食品与健康,2013,(4):48-49.
[17]明·李时珍.本草纲目[M].北京:人民卫生出版社,1985:48-49.
[18]易锦锦,刘尽礼.浅谈中药汤剂的传统煎法[J].中国现代药物应用,2012,6(24):131.
[19]唐乔.中药煎煮方法探讨[J].现代养生,2014,(20):225.
[20]张兆旺.中药药剂学[M].北京:中国中医药出版社,2007.
[21]孟宏杰.煎药水也须精选[J].首都医药,2014,(5):27.
[22]王达,陈宝贵.基于中医理论指导下的药膳配餐方法之研究进展[J].内蒙古中医药,2014,(19):124-125.
[23]许欣筑,何盈犀.不同体质患者的药膳应用[J].现代医药卫生,2010,26(17):2 655-2 656.
[24]Roman MW.Axona(Accera,Inc):a new medical food therapy for persons with Alzheimer's disease.Issues Ment Health Nurs.2010,31(6):435-6.
[25]Roman MW,Bembry FH.L-methylfolate(Deplin(R)):a new medical food therapy as adjunctive treatment for depression.Issues Ment Health Nurs.2011,32(2):142-3.
[26]夏明,管婧婧.中国传统药膳文化科学发展问题的思考[J].浙江中医药大学学报,2015,39(7):517-519.
[27]陈颂恩,孙晓生.药膳行业人力资源需求分析[J].中医药管理杂志,2015,23(14):88-89.
[28]蒋梅.饮食文化是构建国家文化软实力的重要组成[N].中国食品报,2012-01-31(2).
[29]姬航宇,仝小林,韩佳瑞,等.《神农本草经》“三品分类”思想对临床合理用量的启示[J].环球中医药,2012,5(6):413-416.
[30]Jin R,Lin ZJ,Xue CM,Zhang B.An improved association-mining research for exploring Chinese herbal property theory:based on data of the Shennong's Classic of Materia Medica.J Integr Med.2013,11(5):352-65.