Historical evolution and research advance in processing adjuvant--vinegar / 中国中药杂志
China Journal of Chinese Materia Medica
;
(24): 4083-4088, 2021.
Artigo
em Chinês
| WPRIM
| ID: wpr-888065
ABSTRACT
Processing of Chinese medicinals with vinegar is one of the characteristic processing techniques. Vinegar is vital for the quality of vinegar-processed decoction pieces. However, there have been no specified standards for adjuvants. Through consulting relevant literature and monographs, we comprehensively reviewed the historical evolution of processing with vinegar in records, selection and application of vinegar, and summarized the relevant standards and current status of vinegar as an adjuvant in China. According to the records in literature, vinegar is effective in activating blood, moving qi, dispersing blood stasis, removing toxin, promoting appetite, and nourishing the liver. Traditionally, rice vinegar is chosen in processing. Nowadays, the vinegar made from rice under solid-state fermentation should be chosen. At present, only food standards can be taken for reference for vinegar in the processing. Integrative and specific inspection indicators are lacking, so the standards for adjuvants need to be improved urgently. In addition, the inadequacy in quality control and management is also a major problem to be solved. Through literature research, we reviewed the historical evolution and research advance in vinegar to provide a reference for the standardization and further research of vinegar used in the Chinese medicinal processing.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Controle de Qualidade
/
Oryza
/
Medicamentos de Ervas Chinesas
/
Adjuvantes Farmacêuticos
/
Ácido Acético
Idioma:
Chinês
Revista:
China Journal of Chinese Materia Medica
Ano de publicação:
2021
Tipo de documento:
Artigo
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