Article(id=1304414731884847693, tenantId=1146029695717560320, journalId=1302319053441957962, issueId=1304414700964443026, articleNumber=null, orderNo=null, doi=10.7501/j.issn.0253-2670.2026.04.033, pmid=null, cstr=null, oa=null, hot=0, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1760198400000, receivedDateStr=2025-10-12, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1788926306935, onlineDateStr=2026-09-09, pubDate=null, pubDateStr=null, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1788926306935, onlineIssueDateStr=2026-09-09, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1788926306935, creator=13701087609, updateTime=1788926306935, updator=13701087609, issue=Issue{id=1304414700964443026, tenantId=1146029695717560320, journalId=1302319053441957962, year='2026', volume='57', issue='4', pageStart='1209', pageEnd='1596', issueExtLink='null', onlineDate='null', pubDate='1772208000000', pubDateStr='2026-02-28', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1788926299563, creator='13701087609', updateTime=1788926573099, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1304415848316297970, tenantId=1146029695717560320, journalId=1302319053441957962, issueId=1304414700964443026, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1304415848316297971, tenantId=1146029695717560320, journalId=1302319053441957962, issueId=1304414700964443026, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=1583, endPage=1591, ext={EN=ArticleExt(id=1304414732224586319, articleId=1304414731884847693, tenantId=1146029695717560320, journalId=1302319053441957962, language=EN, title=Exploration of basic issues in application of microwave pocessing technology for traditional Chinese medicine, columnId=null, journalTitle=Chinese Traditional and Herbal Drugs, columnName=null, runingTitle=null, highlight=null, articleAbstract=Microwave processing technology has been under investigation for nearly 40 years, with research conducted for over 30 types of herbs. This technology offers advantages such as concentrated energy, efficient heating, energy savings, and cleanliness, gradually emerging as a promising alternative to traditional fire-processing and combined water-fire processing methods. With the widespread adoption and intelligent development of industrial microwave equipment, the conditions for industrializing microwave processing technology in traditional Chinese medicine have become increasingly favorable. However, its large-scale application still faces several bottlenecks. This paper systematically elaborates on the basic principles of microwave processing, analyzes factors affecting heating uniformity, and examines key challenges in the industrialization process. Based on these, it proposes solutions including deepening research into the interaction mechanisms between microwaves and medicinal materials, developing specialized microwave processing equipment and intelligent control systems, establishing process scale-up methods based on multi-physical field simulations, and constructing quality evaluation systems tailored to the characteristics of microwave processing. Furthermore, from the perspective of regulatory science for Chinese medicinal decoction pieces and aligned with national policy directions, it offers regulatory recommendations to improve relevant standards and normative systems. The aim is to promote the scientific and standardized application of microwave processing technology in traditional Chinese medicine processing, thereby facilitating the inheritance, innovation, and industrial transformation of this field., authors=HE Yanan, HUANG Qi, XIE Juan, LI Yan, WU Jing, HUANG Qinwan, MENG Jie, YANG Ming, ZHANG Dingkun, authorsList=HE Yanan, HUANG Qi, XIE Juan, LI Yan, WU Jing, HUANG Qinwan, MENG Jie, YANG Ming, ZHANG Dingkun, authorCompany=null, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1304414732144894542, articleId=1304414731884847693, tenantId=1146029695717560320, journalId=1302319053441957962, language=CN, title=中药微波炮制技术应用基础问题探讨, columnId=1304140194685415572, journalTitle=中草药, columnName=综述, runingTitle=null, highlight=null, articleAbstract=微波炮制技术提出近40年,已在30余种中药中开展了工艺研究,具有能量集中、加热高效、节能卫生等优势,逐步成为替代传统火制及水火共制方法的新途径。随着工业微波设备的普及与智能化,该技术产业化条件日趋成熟,但规模化应用仍面临多重瓶颈。系统阐述了微波炮制的基本原理,重点分析了微波加热均匀性的影响因素,剖析了该技术产业化进程中仍存在的关键瓶颈。在此基础上,提出深化微波与药材相互作用机制研究、开发专用微波炮制设备与智能控制系统、建立基于多物理场仿真的炮制工艺放大方法、构建适应微波炮制特点的质量评价体系等解决路径。同时,从中药饮片监管科学视角出发,结合国家政策导向,提出完善相关标准与规范体系的监管建议,以期推动微波炮制技术在中药炮制领域的科学化、规范化应用,促进中药炮制的传承、创新与产业转化。, authors=贺亚男1, 黄麒2, 谢娟2, 李燕3, 吴京4, 黄勤挽1, 孟杰5, 杨明6, 张定堃1,7, authorsList=贺亚男, 黄麒, 谢娟, 李燕, 吴京, 黄勤挽, 孟杰, 杨明, 张定堃, authorCompany=1 成都中医药大学现代中药产业学院, 四川 成都 611930;
2 成都中医药大学药学院, 四川 成都 611930;
3 成都中医药大学护理学院, 四川 成都 611137;
4 贵阳新奇微波工业有限责任公司, 贵州 贵阳 550000;
5 四川省中药饮片有限责任公司, 四川 成都 611730;
6 江西中医药大学 经典名方现代中药创制全国重点实验室, 江西 南昌 330004;
7 成都中医药大学天府中医药创新港 四川省经典名方二次创新开发工程研究中心, 四川成都 611930, correspAuthors=杨明, authorNote=贺亚男: 贺亚男,博士,副教授,研究生导师,研究方向为中药炮制与制剂。E-mail:heyanan@stu.cdutcm.edu.cn, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=eK9aE7CygoZqR1Ygd3I0ZA==, pdfFileSize=978666, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=国家自然科学基金青年基金资助项目 (82304725); 成都市科技厅重点研发项目 (2024-YF05-02547-SN); 国家重点研发计划项目 (2018YFC1707205))}, authors=null, keywords=[Keyword(id=1304414732367192656, tenantId=1146029695717560320, journalId=1302319053441957962, articleId=1304414731884847693, language=CN, orderNo=1, keyword=中药炮制), Keyword(id=1304414732438495825, tenantId=1146029695717560320, journalId=1302319053441957962, articleId=1304414731884847693, language=CN, 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吴斯侃, 宋永一, 王鑫, 等. 物质介电特性对微波加热影响研究进展[J]. 当代化工, 2020, 49(9): 1987-1991.
Loh Z H, Liew C V, Lee C C, et al. Microwave-assisted drying of pharmaceutical granules and its impact on drug stability [J]. Int J Pharm, 2008, 359(1/2): 53-62.
Jiang H, Liu Z G, Wang S J. Microwave processing: Effects and impacts on food components [J]. Crit Rev Food Sci Nutr, 2018, 58(14): 2476-2489.
Deng A, Li X M, Qiu W Q, et al. Geometry optimization of microwavable food to improve heating uniformity [J]. J Food Eng, 2024, 369: 111945.
Cao H W, Fan D M, Jiao X D, et al. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating [J]. J Food Eng, 2019, 248: 80-88.
贺亚男, 陈露梦, 黄伟, 等. 微波炮附子炮制工艺影响因素研究[J]. 中草药, 2020, 51(12): 3157-3164.
Xiao W, Liao Y H, Zhang H, et al. Improving microwave heating uniformity of spherical objects by wrapping optimized dielectrics [J]. Int J Therm Sci, 2024, 199: 108921.
马双忱, 姚娟娟, 金鑫, 等. 微波化学中微波的热与非热效应研究进展[J]. 化学通报: 印刷版, 2011, 74(1): 41-46.
贺亚男. 微波炮附子减毒存效原理及工业化开发研究[D]. 成都: 成都中医药大学, 2022.
He Y N, Chen L M, Liu Y, et al. New understanding of aconitine hydrolysis pathway: Isolation, identification and toxicity evaluation based on intermediate products [J]. Arab J Chem, 2022, 15(11): 104255.
周远鹏. 从双酯型生物碱的水解来看附子的解毒(二) [J]. 中药药理与临床, 2014, 30(3): 154-157.
Huang L, Zhang C, Chen X M, et al. A new method and mechanism for the rapid detoxification of the herb Pinelliae Rhizoma from the Araceae family, based on the dual destruction of raphides and lectin proteins [J]. Int J Biol Macromol, 2025, 310(Pt 3): 143416.
颜伟强. 颗粒状切割块茎类蔬菜微波喷动均匀干燥特性及模型研究[D]. 无锡: 江南大学, 2011.
Abano E E, Amoah R S. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata) [J]. Food Sci Nutr, 2015, 3(6): 586-596.
Yue Y M, Zhang Q, Ma G J, et al. Quality evaluation and heat and mass transfer mechanism of microwave vacuum drying of Astragalus roots [J]. Foods, 2024, 13(19): 3075.
Hou L X, Li R, Wang S J, et al. Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller) [J]. Food Bioprod Process, 2021, 129: 10-23.
An N N, Li D, Wang L J, et al. Factors affecting energy efficiency of microwave drying of foods: An updated understanding [J]. Crit Rev Food Sci Nutr, 2024, 64(9): 2618-2633.
Radoiu M, Mello A. Technical advances, barriers, and solutions in microwave: Assisted technology for industrial processing [J]. Chem Eng Res Des, 2022, 181: 331-342.
Atuonwu J C, Tassou S A. Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review [J]. J Food Eng, 2018, 234: 1-15.
Yang B, Zhang H R, Zhao Z W, et al. Optimization of temperature uniformity for multi microwave source alternating heating based on superpermutation planning enhanced by Harris Hawks optimization [J]. Int J Therm Sci, 2024, 206: 109349.
Shen L Y, Gao M, Feng S X, et al. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens [J]. J Food Eng, 2022, 319: 110903.
Chupawa P, Inchuen S, Jaisut D, et al. Effects of stepwise microwave heating and expanded bed height control on the performance of combined fluidized bed/microwave drying for preparing instant brown rice [J]. Food Bioprocess Technol, 2023, 16(1): 199-215.
Cuccurullo G, Metallo A, Corona O, et al. Comparing different processing methods in apple slice drying. Performance of microwave, hot air and hybrid methods at constant temperatures [J]. Biosyst Eng, 2019, 188: 331-344.
Cao H W, Fan D M, Jiao X D, et al. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality [J]. Innov Food Sci Emerg Technol, 2018, 47: 231-240.
Song C F, Wu T, Li Z F, et al. Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating [J]. J Food Eng, 2018, 223: 70-78.
Zeng S Y, Wang B, Lv W Q, et al. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying [J]. Food Chem, 2023, 404(Pt B): 134741.
贺亚男, 杨欣, 吴京, 等. 微波炮附子“液封减毒-干燥膨化”两阶段炮制工艺设计及药效评价[J]. 药学学报, 2023, 58(5): 1328-1337.
刘晓庚, 曹崇江, 周逸婧. 微波加工对食品安全性的影响[J]. 食品科学, 2008, 29(5): 484-488.
王伟. 微波加工对食品安全性的影响[J]. 食品安全导刊, 2017(6): 11.
Zhao X, Huang K M, Yan L P, et al. A preliminary study on numerical simulation of microwave heating process for chemical reaction and discussion of hotspot and thermal runaway phenomenon [J]. Sci China Ser G Phys Mech Astron, 2009, 52(4): 551-562.
胡云瑶, 唐军, 杨欣, 等. 4种现代炮附子与仲景炮附子异同性比较研究[J]. 中草药, 2024, 55(16): 5437-5447.)
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中药微波炮制技术应用基础问题探讨
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中草药 | 综述 2026,57(4): 1583-1591
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中草药 |综述 2026 , 57 (4) : 1583 -1591
中药微波炮制技术应用基础问题探讨
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贺亚男1, 黄麒2, 谢娟2, 李燕3, 吴京4, 黄勤挽1, 孟杰5, 杨明6, 张定堃1,7
作者信息
    1 成都中医药大学现代中药产业学院, 四川 成都 611930;
    2 成都中医药大学药学院, 四川 成都 611930;
    3 成都中医药大学护理学院, 四川 成都 611137;
    4 贵阳新奇微波工业有限责任公司, 贵州 贵阳 550000;
    5 四川省中药饮片有限责任公司, 四川 成都 611730;
    6 江西中医药大学 经典名方现代中药创制全国重点实验室, 江西 南昌 330004;
    7 成都中医药大学天府中医药创新港 四川省经典名方二次创新开发工程研究中心, 四川成都 611930
通讯作者:
杨明
作者简介:
贺亚男: 贺亚男,博士,副教授,研究生导师,研究方向为中药炮制与制剂。E-mail:heyanan@stu.cdutcm.edu.cn
Exploration of basic issues in application of microwave pocessing technology for traditional Chinese medicine
  • HE Yanan, HUANG Qi, XIE Juan, LI Yan, WU Jing, HUANG Qinwan, MENG Jie, YANG Ming, ZHANG Dingkun
  • Affiliations
    doi: 10.7501/j.issn.0253-2670.2026.04.033
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    微波炮制技术提出近40年,已在30余种中药中开展了工艺研究,具有能量集中、加热高效、节能卫生等优势,逐步成为替代传统火制及水火共制方法的新途径。随着工业微波设备的普及与智能化,该技术产业化条件日趋成熟,但规模化应用仍面临多重瓶颈。系统阐述了微波炮制的基本原理,重点分析了微波加热均匀性的影响因素,剖析了该技术产业化进程中仍存在的关键瓶颈。在此基础上,提出深化微波与药材相互作用机制研究、开发专用微波炮制设备与智能控制系统、建立基于多物理场仿真的炮制工艺放大方法、构建适应微波炮制特点的质量评价体系等解决路径。同时,从中药饮片监管科学视角出发,结合国家政策导向,提出完善相关标准与规范体系的监管建议,以期推动微波炮制技术在中药炮制领域的科学化、规范化应用,促进中药炮制的传承、创新与产业转化。
    中药炮制  /  微波原理  /  炮制工艺  /  安全性  /  监管科学
    Microwave processing technology has been under investigation for nearly 40 years, with research conducted for over 30 types of herbs. This technology offers advantages such as concentrated energy, efficient heating, energy savings, and cleanliness, gradually emerging as a promising alternative to traditional fire-processing and combined water-fire processing methods. With the widespread adoption and intelligent development of industrial microwave equipment, the conditions for industrializing microwave processing technology in traditional Chinese medicine have become increasingly favorable. However, its large-scale application still faces several bottlenecks. This paper systematically elaborates on the basic principles of microwave processing, analyzes factors affecting heating uniformity, and examines key challenges in the industrialization process. Based on these, it proposes solutions including deepening research into the interaction mechanisms between microwaves and medicinal materials, developing specialized microwave processing equipment and intelligent control systems, establishing process scale-up methods based on multi-physical field simulations, and constructing quality evaluation systems tailored to the characteristics of microwave processing. Furthermore, from the perspective of regulatory science for Chinese medicinal decoction pieces and aligned with national policy directions, it offers regulatory recommendations to improve relevant standards and normative systems. The aim is to promote the scientific and standardized application of microwave processing technology in traditional Chinese medicine processing, thereby facilitating the inheritance, innovation, and industrial transformation of this field.
    traditional Chinese medicine processing  /  principle of microwave processing  /  processing technology  /  safety  /  regulatory science
    贺亚男, 黄麒, 谢娟, 李燕, 吴京, 黄勤挽, 孟杰, 杨明, 张定堃. 中药微波炮制技术应用基础问题探讨. 中草药, 2026 , 57 (4) : 1583 -1591 . DOI: 10.7501/j.issn.0253-2670.2026.04.033
    HE Yanan, HUANG Qi, XIE Juan, LI Yan, WU Jing, HUANG Qinwan, MENG Jie, YANG Ming, ZHANG Dingkun. Exploration of basic issues in application of microwave pocessing technology for traditional Chinese medicine[J]. Chinese Traditional and Herbal Drugs, 2026 , 57 (4) : 1583 -1591 . DOI: 10.7501/j.issn.0253-2670.2026.04.033

      国家自然科学基金青年基金资助项目 (82304725); 成都市科技厅重点研发项目 (2024-YF05-02547-SN); 国家重点研发计划项目 (2018YFC1707205)

    参考文献 引证文献
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    吴斯侃, 宋永一, 王鑫, 等. 物质介电特性对微波加热影响研究进展[J]. 当代化工, 2020, 49(9): 1987-1991.
    Loh Z H, Liew C V, Lee C C, et al. Microwave-assisted drying of pharmaceutical granules and its impact on drug stability [J]. Int J Pharm, 2008, 359(1/2): 53-62.
    Jiang H, Liu Z G, Wang S J. Microwave processing: Effects and impacts on food components [J]. Crit Rev Food Sci Nutr, 2018, 58(14): 2476-2489.
    Deng A, Li X M, Qiu W Q, et al. Geometry optimization of microwavable food to improve heating uniformity [J]. J Food Eng, 2024, 369: 111945.
    Cao H W, Fan D M, Jiao X D, et al. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating [J]. J Food Eng, 2019, 248: 80-88.
    贺亚男, 陈露梦, 黄伟, 等. 微波炮附子炮制工艺影响因素研究[J]. 中草药, 2020, 51(12): 3157-3164.
    Xiao W, Liao Y H, Zhang H, et al. Improving microwave heating uniformity of spherical objects by wrapping optimized dielectrics [J]. Int J Therm Sci, 2024, 199: 108921.
    马双忱, 姚娟娟, 金鑫, 等. 微波化学中微波的热与非热效应研究进展[J]. 化学通报: 印刷版, 2011, 74(1): 41-46.
    贺亚男. 微波炮附子减毒存效原理及工业化开发研究[D]. 成都: 成都中医药大学, 2022.
    He Y N, Chen L M, Liu Y, et al. New understanding of aconitine hydrolysis pathway: Isolation, identification and toxicity evaluation based on intermediate products [J]. Arab J Chem, 2022, 15(11): 104255.
    周远鹏. 从双酯型生物碱的水解来看附子的解毒(二) [J]. 中药药理与临床, 2014, 30(3): 154-157.
    Huang L, Zhang C, Chen X M, et al. A new method and mechanism for the rapid detoxification of the herb Pinelliae Rhizoma from the Araceae family, based on the dual destruction of raphides and lectin proteins [J]. Int J Biol Macromol, 2025, 310(Pt 3): 143416.
    颜伟强. 颗粒状切割块茎类蔬菜微波喷动均匀干燥特性及模型研究[D]. 无锡: 江南大学, 2011.
    Abano E E, Amoah R S. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata) [J]. Food Sci Nutr, 2015, 3(6): 586-596.
    Yue Y M, Zhang Q, Ma G J, et al. Quality evaluation and heat and mass transfer mechanism of microwave vacuum drying of Astragalus roots [J]. Foods, 2024, 13(19): 3075.
    Hou L X, Li R, Wang S J, et al. Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller) [J]. Food Bioprod Process, 2021, 129: 10-23.
    An N N, Li D, Wang L J, et al. Factors affecting energy efficiency of microwave drying of foods: An updated understanding [J]. Crit Rev Food Sci Nutr, 2024, 64(9): 2618-2633.
    Radoiu M, Mello A. Technical advances, barriers, and solutions in microwave: Assisted technology for industrial processing [J]. Chem Eng Res Des, 2022, 181: 331-342.
    Atuonwu J C, Tassou S A. Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review [J]. J Food Eng, 2018, 234: 1-15.
    Yang B, Zhang H R, Zhao Z W, et al. Optimization of temperature uniformity for multi microwave source alternating heating based on superpermutation planning enhanced by Harris Hawks optimization [J]. Int J Therm Sci, 2024, 206: 109349.
    Shen L Y, Gao M, Feng S X, et al. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens [J]. J Food Eng, 2022, 319: 110903.
    Chupawa P, Inchuen S, Jaisut D, et al. Effects of stepwise microwave heating and expanded bed height control on the performance of combined fluidized bed/microwave drying for preparing instant brown rice [J]. Food Bioprocess Technol, 2023, 16(1): 199-215.
    Cuccurullo G, Metallo A, Corona O, et al. Comparing different processing methods in apple slice drying. Performance of microwave, hot air and hybrid methods at constant temperatures [J]. Biosyst Eng, 2019, 188: 331-344.
    Cao H W, Fan D M, Jiao X D, et al. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality [J]. Innov Food Sci Emerg Technol, 2018, 47: 231-240.
    Song C F, Wu T, Li Z F, et al. Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating [J]. J Food Eng, 2018, 223: 70-78.
    Zeng S Y, Wang B, Lv W Q, et al. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying [J]. Food Chem, 2023, 404(Pt B): 134741.
    贺亚男, 杨欣, 吴京, 等. 微波炮附子“液封减毒-干燥膨化”两阶段炮制工艺设计及药效评价[J]. 药学学报, 2023, 58(5): 1328-1337.
    刘晓庚, 曹崇江, 周逸婧. 微波加工对食品安全性的影响[J]. 食品科学, 2008, 29(5): 484-488.
    王伟. 微波加工对食品安全性的影响[J]. 食品安全导刊, 2017(6): 11.
    Zhao X, Huang K M, Yan L P, et al. A preliminary study on numerical simulation of microwave heating process for chemical reaction and discussion of hotspot and thermal runaway phenomenon [J]. Sci China Ser G Phys Mech Astron, 2009, 52(4): 551-562.
    胡云瑶, 唐军, 杨欣, 等. 4种现代炮附子与仲景炮附子异同性比较研究[J]. 中草药, 2024, 55(16): 5437-5447.
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