Article(id=1317115065829011952, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1317114999827452826, articleNumber=null, orderNo=null, doi=10.13193/j.issn.1673-7717.2026.06.016, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1791954302508, onlineDateStr=2026-10-14, pubDate=1781020800000, pubDateStr=2026-06-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1791954302508, onlineIssueDateStr=2026-10-14, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1791954302508, creator=13701087609, updateTime=1791954302508, updator=13701087609, issue=Issue{id=1317114999827452826, tenantId=1146029695717560320, journalId=1255847919539208197, year='2026', volume='44', issue='6', pageStart='1', pageEnd='258', issueExtLink='null', onlineDate='null', pubDate='1781020800000', pubDateStr='2026-06-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1791954286772, creator='13701087609', updateTime=1791958677365, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1317133415753831385, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1317114999827452826, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1317133415753831386, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1317114999827452826, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=92, endPage=98, ext={EN=ArticleExt(id=1317115066068087281, articleId=1317115065829011952, tenantId=1146029695717560320, journalId=1255847919539208197, language=EN, title=Research Progress on Changes of Chemical Constituents and Pharmacological Activities of Chinese Medicinal Materials of Amomum after Processing, columnId=1256183361521967297, journalTitle=Chinese Archives of Traditional Chinese Medicine, columnName=Target on National Project, runingTitle=null, highlight=null, articleAbstract=

Chinese medicinal materials of Amomum are derived from the fruit of the plant Amomum. It has the effects of drying dampness and warming the middle, removing phlegm and stopping malaria, dispelling dampness and stimulating appetite, warming spleen and stopping diarrhea, regulating Qi and stabilizing the fetus, dispelling dampness and eliminating diarrhea, regulating Qi and promoting appetite and digestion, and there are various processing methods. The purpose of processing Amomum is to “reduce toxicity and increase efficiency”. At present, there is a lack of systematic fusion studies on the changes of chemical components and pharmacodynamics after processing. This paper summarized the processing methods, chemical composition and pharmacological activity changes of Chinese medicinal materials of Amomum. It is found that the common processing methods are cleaning, cutting, stir-frying, salt-processing, wine-processing and ginger-processing, etc. After processing, the water solubility and volatile substances were significantly changed, and the pungent dryness was reduced, and the efficacy was enhanced. This paper provided a reference for the optimization of the processing technology and the processing of “syndrome” of Amomum.

, authors=Han CHEN^{1, 2}, Tianmei YANG¹, Guobin DENG², Jinyu ZHANG¹, authorsList=Han CHEN, Tianmei YANG, Guobin DENG, Jinyu ZHANG, authorCompany=null, correspAuthors=Jinyu ZHANG, 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=1317115066395242994, articleId=1317115065829011952, tenantId=1146029695717560320, journalId=1255847919539208197, language=CN, title=豆蔻属中药材炮制前后化学成分及药理活性变化的研究进展, columnId=1256183362172142382, journalTitle=中华中医药学刊, columnName=国家项目点击, runingTitle=null, highlight=null, articleAbstract=

豆蔻属（Amomum）中药材由豆蔻属植物的果实所制得，具燥湿温中、除痰截疟、化湿开胃、温脾止泻、理气安胎、化湿消痞、行气温中和开胃消食等功效，其炮制方法繁多。豆蔻属中药材炮制目的为“减毒增效”，目前缺乏炮制后其化学成分及药效变化的系统性融合整理研究。归纳总结豆蔻属中药材炮制方法及其化学成分、药理活性变化，发现豆蔻属中药材常用炮制方法有净制、切制、炒制、盐制、酒制和姜制等，炮制后水溶性物质和挥发性物质均发生显著变化，并且辛燥性降低、药效改变或增强。为豆蔻属中药材炮制工艺优化、对“症”炮制等提供参考。

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陈涵（2001-），女，贵州毕节人，硕士在读，研究方向：中药资源开发与利用。

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陈涵（2001-），女，贵州毕节人，硕士在读，研究方向：中药资源开发与利用。

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