As a commonly used bulk Chinese medicinal herb, Baizhu (Atractylodis Macrocephalae Rhizoma) has a long history of medicinal use and wide application, possessing effects such as strengthening the spleen and boosting qi, drying dampness, and promoting diuresis. Its processing began during the Northern and Southern Dynasties, evolving over generations into more than ten methods primarily involving slicing and stir-frying. Among these, Atractylodis Macrocephalae Rhizoma and stir-frying Atractylodis Macrocephalae Rhizoma with honey bran remain in use today. Current quality control for Atractylodis Macrocephalae Rhizoma primarily relies on pharmacopoeia and local standards, employing multi-indicator monitoring. However, these standards predominantly focus on chemical constituents, often detaching from clinical practice. Furthermore, standards for processed slices highly overlap with raw material standards, lacking distinct characteristics for processed forms. This review synthesizes ancient herbal texts, processing treatises, successive editions of pharmacopoeias, regional processing regulations, and modern literature to trace the historical evolution of Atractylodis Macrocephalae Rhizoma processing, quality control standards and technical methodologies of Atractylodis Macrocephalae Rhizoma. It aims to provide theoretical foundations for refining Atractylodis Macrocephalae Rhizoma quality standards and advancing the production of high-quality, efficacious Atractylodis Macrocephalae Rhizoma.

Atractylodis Macrocephalae Rhizoma  /  concoctions  /  historical development  /  quality standards  /  quality control techniques