Research Progress on Effect of Stir-Frying with Liquid Adjuvant Method on Chemical Components of Traditional Chinese Medicine
Stir-frying with liquid adjuvant method is a traditional processing method,which heats Chinese medicinal materi-als(CMM)to change the internal chemical composition and pharmacological effects.However,different stir-frying with liquid adjuvant methods,different conditions and different CMM may have different effects on the chemical composition.In order to elu-cidate the specific impact and mechanism of stir-frying with liquid adjuvant method on the chemical components of CMM,many scholars have used modern analytical methods to study the changes in the chemical components of CMM processed by stir-frying with liquid adjuvant method.Based on the different auxiliary materials used in processing,this article started with six processed methods(stir-frying with salt,vinegar,wine,honey,ginger and oil),reviewed the changes in the chemical composition of related representative CMM,and compared them with the research results of various scholars.The results showed that the components of processed CMM would undergo quantitative and qualitative changes,thereby enhancing the pharmacological activity of CMM or changing the direction of its action.The complexity was manifested as the lack of scientific explanation for the mechanism of in-crease and decrease in the content of active ingredients in CMM after processing,and there were still shortcomings in the study of chemical structure changes.The purpose of this article was to provide reference and inspiration for the study of the chemical com-position of CMM processed by stir-frying with liquid adjuvant method and to provide reference basis for improving the research on the mechanism of stir-frying with liquid adjuvant method.
stir-frying with liquid adjuvant methodChinese medicinal materialschemical constituentsresearch progress
万方数据
维普
