2 English reference radical dictionary written by vino [Xiangya Medical Dictionary]
Changshan is summarized as the processed product, and the method is wine roasting. Changshan was processed in the Jin Dynasty. See elbow backup first aid prescription. Changshan is the dry root of Changshan. Saxifragaceae [1]. Changshan tastes bitter, pungent, cold and toxic, and belongs to lung, liver and heart meridian. It has the effect of vomiting malaria and stopping malaria, and can be used for phlegm retention, chest and diaphragm congestion and malaria. Changshan Mountain is used for ascending, which has a strong vomiting and drinking effect, and is mostly used for phlegm accumulation in chest and diaphragm [1]. Jiuchangshan is dark yellow, slightly alcoholic [1]. After wine roasting, the side effects of nausea and vomiting can be reduced and the toxicity can be reduced. Malaria can be treated by soaking or decocting in wine alone, or it can be stopped by combining with expectorants [1].
4 Processing methods of wine Changshan In Jin Dynasty, there were wine stain method and wine boiling method ("Elbow Backup Urgent Prescription") [1].
Wine-making began in Liu and Song Dynasties (on Lei Gong's roasting) [1].
In the Tang dynasty, there was a wine stain method (the secret of foreign Taiwan) [1].
There was a wine steaming method in the Song Dynasty (Taiping Huimin Hejiju recipe) [1].
In the Ming and Qing Dynasties, wine soaking (herbal medicine Xuan Tong), vinegar frying, vinegar baking, water boiling (Puji recipe), vinegar boiling (introduction to medicine) and frying (odd recipe) were added, and auxiliary materials such as licorice and Fructus Trichosanthis juice were added for processing (Depei Herbal Medicine) [6000], and it was said that "if it is used raw, it will vomit on the table; When the wine is steamed and fried, the gas will be a little slower; Use less and don't spit (Compendium of Materia Medica) [1].
At present, the main processing methods are wine roasting and stir-frying [1].
Preparation method of Changshan tablet: remove impurities and residual stalk, soak in different sizes until 30% to 40% transparent, take out and moisten, cut into thin slices, air dry, take out and let cool, and screen out impurities [1].
The processing method of wine Changshan is as follows: take Changshan tablets, add a certain amount of yellow wine, mix well, slightly moisten them, put them into a frying container after the wine is exhausted, heat them with slow fire, fry them dry, take them out, let them cool, and sieve off the debris [1].
100kg of Changshan tablets, 10kg[ 1] yellow wine was used.
Jiuchangshan Mountain is characterized by irregular thin slices, yellow and white on one side, radial texture, brown around and fine longitudinal grain [1]. Hard and brittle [1]. Tasteless and bitter [1].
Jiuchangshan is dark yellow, slightly alcoholic [1].
6 The taste of Changshan belongs to People's Republic of China (PRC) Pharmacopoeia (20 10 edition): Changshan tastes bitter, pungent and cold; Toxic. Return to lung, liver and heart meridian.
Dictionary of traditional Chinese medicine: Changshan tastes bitter and bitter, cold and poisonous. Entering the liver and spleen meridians.
Traditional Chinese Medicine: Changshan tastes bitter, pungent, cold and toxic. Meridian of liver, spleen, lung and stomach
Shennong Herbal Classic: "Bitter taste, cold."
Records of famous doctors: "pungent, slightly cold, toxic."
"Theory of Medicinal Properties": "Bitter taste, little toxicity."
Leigong's Prescription of Medicinal Properties: "Entering the Liver Meridian."
Drug meaning: "Entering spleen meridian."
Yao Yao Ji Fen: "Into the lungs, heart and liver."
7 Efficacy and indications of China Pharmacopoeia of Changshan (20 10 edition): Changshan has the effect of vomiting malaria and stopping malaria. Used for phlegm retention, chest and diaphragm congestion, and malaria.
Dictionary of traditional Chinese medicine: Changshan has the effect of eliminating phlegm and intercepting malaria, and treating malaria scrofula.
Chinese materia medica: Changshan has the effect of robbing phlegm and stopping malaria. Main malaria, phlegm accumulated in the chest.
Shennong's Herbal Classic: "Treat typhoid fever, warm malaria, phlegm in the chest and vomiting."
"Records of Famous Doctors": "Cure edema, dispel aversion to cold and rat leakage."
"Theory of Medicinal Properties": "Treat malaria, spit, remove cold and heat, and have tumors and scabies under the neck."
"Introduction to Medicine": "To cure malaria, it accumulates in the mother's abdomen and evil accumulates. '
Materia Medica Zheng Zheng: "Treating madness, epilepsy and epilepsy."
8. Jiuchangshan's processing effect is that Changshan is exhausted, which has a strong vomiting and drinking effect, and is mostly used for pleural and diaphragmatic phlegm accumulation [1]. For treating excessive phlegm in chest and headache, this product is used together with licorice soup and honey to remove phlegm (after elbow); For the treatment of phlegm and headache, this product and mica powder are mixed into Sanyan Decoction (Taiping Shenghui Formula) [1], which is effective for vomiting. For the treatment of food shock and strangulation salivation, you can simply use this product with cold water such as tea to adjust irrigation and vomiting (Baoqing Materia Medica compromise) [1].
After wine roasting, the side effects of nausea and vomiting can be reduced and the toxicity can be reduced. Malaria can be treated by soaking or decocting in wine alone, or it can be stopped by combining with expectorants [1]. If malaria is treated, cold and heat alternate, and sometimes Jinsheng Pill (Taiping Huimin and Hejiju prescription) is attacked [1].
Study on processing of Changshan: Changshan mainly contains dichroine A, B, C, 4- quinones and umbelliferone [1].
9. 1 Effect on chemical constituents: After soaking, frying and wine frying, the alkaloid content of Changshan changed: Changshan >; Runchangshan > Immersed Changshan > Jiuchangshan > Stir-fried Changshan, the difference between raw and processed products is 1.4 ~ 1.9 times [1]. The content of dichroine in Changshan decoction pieces of some provinces and cities in China was determined, and the difference between the highest content and the lowest content was 5.5 times [1]. The content of dichromate in each processed product: dichromate > raw product; Stir-fried Changshan with yellow wine > stir-fried Changshan with vinegar > stir-fried Changshan with white wine [1]. After storage for four years, the content of dichroine decreased greatly [1]. Raw Changshan powder > raw Changshan decoction pieces > processed powder >: original medicinal material [1]. It is suggested to pay attention to the storage time and establish the quality standard of the decoction pieces [1].
9.2 Pharmacological Action Changshan contains dichroine A, B and C, and its antimalarial effect is similar to quinine [1]. Changshanine B has anti-amoeba effect, but it is highly toxic and easy to relapse [1]. All three drugs have the effects of lowering blood pressure, inhibiting heart and dilating blood vessels in anesthetized dogs [1]. Total alkaloids have inhibitory effect on experimental tumors [1]. Changshan alkalosis is characterized by nausea, vomiting, diarrhea and gastrointestinal mucosal congestion and bleeding [1]. The decoction has antipyretic effect on rabbits with artificial fever, but it can * * gastric mucosa and cause reflex vomiting [1].
The antimalarial test was carried out on different processed products, and the antimalarial potency was: Shengchangshan > Immersed Changshan > Jiuchangshan > Stir-fried Changshan [1]. The results of toxicity test are: Shengchangshan > Jiuchangshan > Immersed Changshan > Stir-fried Changshan [1]. Although the toxicity of Changshan is reduced after processing, its curative effect and content are also reduced. According to the dosage of LD50 1/2 and the inhibition rate of malaria in mice, Changshan is the best [1]. Therefore, it is considered that when Changshan is used to treat malaria, it is appropriate to directly slice or grind Changshan medicinal materials into coarse powder without other processing [1]. From the experimental results, the toxicity of Shengchangshan is 5 ~ 7 times higher than that of processed products, but when the dosage of Shengchangshan is 1/7 ~ 1/5 of processed products, the curative effect is obviously higher than that of processed products, so it seems that the method of reducing the dosage of Shengchangshan is more desirable than that of processed products, and the current processing method can not solve the vomiting problem [1
In the clinical treatment of arrhythmia and other diseases, Changshan has achieved good results by using fried Changshan in combination with other drugs [1]. Therefore, the processing principle and technology of Changshan need further study [1].
Storage method of 10 Changshan wine