%0 Journal Article %T 常用中药鲜药自然汁的用药特点比较研究
Comparative Study on the Medication Characteristics of Commonly Used Fresh Herbs Natural Juices %A 黄佳媛 %A 李燕 %A 任永申 %J Traditional Chinese Medicine %P 1286-1298 %@ 2166-6059 %D 2025 %I Hans Publishing %R 10.12677/tcm.2025.144192 %X 目的：总结分析常用中药鲜药自然汁的品种资源、药性特征及用药规律，为临床使用及研究开发提供参考。方法：筛选《中华本草》《本草纲目》收录的常用中药鲜药自然汁，按自然属性分类，并对其性味归经、功能主治、用药方式及鲜汁/干品临床用药差异进行统计分析。结果：共纳入中药鲜药自然汁297种，按照获取方法可分为自流汁、伤流汁、绞取汁、加水取汁、加热取汁等；按自然属性可分为茎汁类、果浆类、露类、沥汁类、油类、树脂类。结论：中药鲜药自然汁种类多、分布广、用药历史久、疗效显著，但受药材来源、保鲜储运技术、药品标准、基础研究匮乏等因素制约，需要加强对中药鲜药自然汁资源研究、药效物质与作用机制研究、优效性评价研究、质量标准研究及产品开发研究等，以发挥中药鲜药自然汁临床疗效特色，推动其传承、创新、利用与高质量发展。
Objective: To summarize the resources and medicinal characteristics of commonly used fresh herbs natural juices (FHNJ), so as to provide reference for clinical use and research of fresh herbs. Method: The FHNJ included in “Chinese Materia Medica” and “Compendium of Materia Medica”, were screened and classified according to their natural attributes, and statistics were made on the properties of their flavors and attributions, functions, and indications, as well as the clinical differences between the fresh juice/dry product. Results: A total of 297 FHNJ were collected, which could be classified as free-running juice, bleeding juice, squeezing juice, water-adding juice, heat obtaining juice, etc. According to their natural properties, they could be classified as stem juice, fruit pulp, dew, leachate, oil, and resin. Conclusion: The FHNJ has abundant variety, wide distribution, a long history, and remarkable therapeutic effect, but it has been constrained by the source of herbs, preservation, storage and transportation technology, medicines, lack of basic research, etc. It is necessary to strengthen the research on the resources, effective substances, pharmacological mechanism, efficacy superiority evaluation, and product development of the FHNJ, etc., so as to give full play to FHNJ therapeutic effect and promote its inheritance, innovation, use, and high-quality development. %K 中药鲜药自然汁， %K 自流汁， %K 伤流汁， %K 绞取汁， %K 加水取汁， %K 加热取汁
Fresh Herbs Natural Juice %K Free-Running Juice %K Bleeding Juice %K Squeezing Juice %K Water-Adding Juice %K Heat-Obtaining Juice %U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=111155