{Reference Type}: Historical Article
{Title}: [Variety evolution and herbal textual research on "Dihuang" in Chinese classical prescriptions].
{Author}: Wang J;Cheng ME;Zhan ZL;Zhang W;Yang HJ;Peng HS;
{Journal}: Zhonghua Yi Shi Za Zhi
{Volume}: 50
{Issue}: 5
{Year}: Sep 2020 28
暂无{DOI}: 10.3760/cma.j.cn112155-20191028-00093
{Abstract}: Rehmanniae Radix (Dihuang in Chinese) is a commonly used medicinal herb in a long history, raw Dihuang, dried Dihuang, processed Dihuang and other varieties have been recorded in the classical prescriptions of past dynasties. In order to clarify the origin and variety evolution of different processed products of Dihuang in Chinese classical prescriptions, ancient herbal books were examined in this paper. Both ancient and modern Dihuang is derived from Rehmannia glutinosa Libosch. in Scrophulariaceae, and R. chingii Li has been used as local medication. Dihuang has been cultivated since the Southern and Northern Dynasties, and the cultivation technique was mature in the Tang and Song Dynasties. Huaiqing Prefecture of Henan Province has been regarded as its genuine producing area. "Dried Dihuang" in Shennong Bencao Jing(, Shennong's Classic of Materia Medica) included raw Dihuang and processed Dihuang. Mingyi Bielu(, Alternative Records of Famous Physicians) has described "raw Dihuang" and "Dried Dihuang" separately, in which "raw Dihuang" should be fresh Dihuang in modern times. Bencao Tujing(, Illustration of Materia Medica) in the Song Dynasty has recorded "raw Dihuang" and "processed Dihuang" correspondingly. The "raw Dihuang" was similar to today's raw Dihuang. "Processed Dihuang" has been recorded in the prescriptions of the Qin and Han Dynasties, which was independently described in the Song Dynasty. The processing methods of processed Dihuang were various in the Ming Dynasty. Processed Dihuang mainly refers to the dried products after stewing with wine or steaming until dark, and the processing methods tend to be simplified in modern times. "Raw and dried Dihuang" and "dried and processed Dihuang" have been independently recorded first in ancient herbal books of the Ming Dynasty, which is the raw Dihuang and processed Dihuang, respectively. This paper has sorted out the varieties of Dihuang, providing a basis of herbology for the origin and processing of traditional Chinese medicinal materials of Dihuang.<BR>地黄是一味常用的大宗药材，历代经典名方中常收录生地黄、干地黄、熟地黄、干熟地黄、生干地黄等多个品种。为理清经典名方中不同地黄炮制品的来源及品种演变关系，本文对历代本草著作进行了梳理。古今地黄均来源于玄参科植物地黄Rehmannia glutinosa Libosch.；天目地黄R. chingii Li曾作为地方品种。南北朝时期地黄已有栽培，唐宋时期栽培技术成熟；河南怀庆府自明代被认为是地黄的道地产区。《神农本草经》所载"干地黄"包括了今天的生地黄和熟地黄；《名医别录》将"生地黄"和"干地黄"相应分条描述，此时所载的生地黄为今之鲜地黄；宋代《本草图经》将"生地黄"与"熟地黄"相应描述，所载生地黄与今之生地黄相近，生地黄在宋代发生了含义的转变；"熟地黄"在秦汉时期的药方中已有记载，宋代单列并独立描述，明代熟地黄的加工方法多样，近代熟地黄加工方式趋于简化。"生干地黄"与"干熟地黄"在本草中独立成条见于明代本草，分别为今之生地黄和熟地黄，两者名称现今基本不用。通过梳理，为经典名方中地黄类药材的基原及加工提供本草学依据。.