Objective: To analyse the use differences and sililarities between raw and processed products of Puhuang, based on formula literature. Method: 192 pieces of formulas all contained Puhuang were collected according to , and were statistically analysed in classification. Resu Processing methods of Puhuang included lightly toasting,minimally toasting,toasting,toasting with paper wraped,toasting to red,toasting to black, charring,roasting, burning to ashes and so on. The raw or processed products of Puhuang were all used for "cooling blood" , "stopping blood"and "resolving stagnation". Conclusion; The main processing method of Puhuang in history is toasting,and the view about Puhuang that"Raw for activating blood and Processed for stopping blood" is not rigidly adhered to.%目的:基于方剂文献分析蒲黄生品与熟品的使用异同.方法:以《中华医方精选辞典》为据,收集组成含蒲黄的方剂192首,建立Excell数据表,利用Excell的筛选工具,对相关资料进行归类统计.结果:蒲黄熟用包括略炒、微炒、炒、纸隔/包炒、炒赤色、炒黑、炒炭、炙、烧灰等不同炮制处理,蒲黄生品与熟品在“凉血”、“止血”、“化瘀”方剂中均有使用.结论:历代蒲黄主要的炮制方法为炒法,生熟蒲黄的临床应用非拘泥于“生行熟止”之说.
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