花椒的炮制及应用研究-《西部中医药》

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作者:: 司昕蕾1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，边甜甜1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，牛江涛1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，曹瑞1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，李越峰1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2△; 1 甘肃中医药大学，甘肃兰州 730000； 2 甘肃省中药质量与标准研究重点实验室

Author(s):: SI Xinlei1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, BIAN Tiantian1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, NIU Jiangtao1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, CAO Rui1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, LI Yuefeng1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2△; 1 Gansu University of Chinese Medicine, Lanzhou 730000, China; 2 Key Laboratory of Quality and Standard Research for Traditional Chinese Medicines of Gansu Province

摘要:: 对目前国内外花椒炮制和应用的相关研究进行整理，指出花椒的主要炮制方法有清炒法、醋炙法、盐炙法等多种，多应用于医疗、香辛料、档案管理、美容、生物柴油等方面，对其炮制、功效的机理研究较少，其他方面的利用逐渐增多，说明花椒具有开发价值。

Abstract:: The related studies about the application and preparation of Chinese red pepper at home and abroad were arranged currently, it was pointed out that main preparation methods of Chinese red pepper included plain-frying method, the method of stir-frying with vinegar, and the method of stir-frying with salt-water and others, and it was mostly used to medical aspects, spice, file management, comestics and biodiesel, while the studies about the mechanism of preparation and efficacy of Chinese red pepper were fewer, the utilization of the other aspects increased gradually, which demonstrated that Chinese red pepper owned its value of development.