摘要
饴糖,性温、味甘,为药食同源之品,应用较广泛,具有非常重要的研究价值。但是目前饴糖仍存在名称混淆及质量标准不完善等问题。通过查阅相关文献和《金匮要略》等专著,对饴糖的功效、在保健食品和药品中的应用、古今制法及相关质量标准进行综述,以期为饴糖的新发展、新应用提供理论依据。
Yitang, warm in property and sweet in taste, is a popular product with medicinal and edible value in China. Yitang has very important research value, but there are still some problems, such as name confusion and imperfect quality standards. Through consulting relevant literatures and "Synopsis of Golden Chamber" and other monographs, we aimed to provide a comprehensive review on the efficacy of Yitang, and its application both for food and medicine, as well as the ancient and modern processing methods and related quality standards. In conclusion, the research may be valuable to provide a theoretical basis for the new development and new application of Yitang.
作者
赵容
张萌萌
李若兰
吴纯洁
ZHAO Rong;ZHANG Meng-meng;LI Ruo-lan;WU Chun-jie(School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)
出处
《中草药》
CAS
CSCD
北大核心
2020年第3期821-828,共8页
Chinese Traditional and Herbal Drugs
基金
四川省中医药管理局花椒专项(2018HJZX004)
中药饮片关键技术创新团队(16TD0014).
关键词
饴糖
工艺
质量标准
麦芽糖
药食同源
Yitang
technology
quality standard
maltose
homology of medicine and food
作者简介
赵容,女,硕士研究生,研究方向为中药炮制与制剂。Tel:15228279571,E-mail:15228279571@163.com;通信作者:吴纯洁,男,博士,研究员,研究方向为中药炮制与制剂。Tel:(028)61801001,E-mail:wcj-one@263.net
