四川卤菜配方中相关中草药调料的研究

摘要

目的:研究卤菜中使用中草药作为调料的合理性与科学性,纠正只将卤菜作为美食的传统错误认识,寻找其适宜食用人群范围.方法:查阅相关文献,收集常见卤菜用料配方涉及到的中草药,从环境地域因素、饮食习惯、配方选料分析、单味药作用方面及传统中医药理论和现代研究进行探讨.结果:无论从传统中医药组方理论,还是现代药理研究,都表明卤菜配方中以中草药为调料是合理并且科学的,但尚有一些问题需引起大众的注意.结论:卤菜中以中草药为调料是合理并且科学的,大部分人群适宜食用卤菜,但阴虚体质及有“内火”的阳热体质禁用.此外,有相关中草药所涉及到的禁忌症的人群应慎用.%Objective:Research on the reasonable and scientific use of Chinese herbal medicine as condiment,correct the traditional understanding of regarding marinated food as tasty food,look for the appropriate consumption crowds.Method:Consult relevant literature,collect common marinated dishes formula materials involving Chinese herbal medicine.Geographical environment factor,dietary habit,analysis of formula materials,effect of single herb,traditional Chinese medicine theory and modem research are discussed.Result:No matter from the theory of traditional Chinese medicine formula,or modern pharmacological research,it shows that using Chinese herbal medicine as condiment is reasonable and scientific in marinated dishes formula,but there are still some problems drawing the public attention.Conclusion:Using Chinese herbal medicine as condiment is reasonable and scientific in marinated dishes formula.It is suitable for most people to eat marinated dishes,but people with Yin-deficiency and inner heat within physical body are forbidden to eat.In addition,individuals with related contraindications to Chinese herbal medicine should be cautious.