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Historical Evolution and Modern Research Progress of Dahuang（Rhubarb）Processing
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Chunyan XIE1, Zhenni QU2, 3, Jingjing LIU4, Yanpeng DAI2, 3, Shuo YANG1, Xiwen YANG5, Yizhou XIN4, Dianhua SHI2, 3
Chinese Archives of Traditional Chinese Medicine | 2025, 43(7) : 168 - 175
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Chinese Archives of Traditional Chinese Medicine | 2025, 43(7): 168-175
• Target on National Project •
Historical Evolution and Modern Research Progress of Dahuang（Rhubarb）Processing
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Chunyan XIE1, Zhenni QU2, 3, Jingjing LIU4, Yanpeng DAI2, 3, Shuo YANG1, Xiwen YANG5, Yizhou XIN4, Dianhua SHI2, 3
Affiliations
  • 1.Shandong University of Traditional Chinese Medicine，Jinan 250014，Shandong，China
  • 2.Shandong Academy of Chinese Medicine，Jinan 250014，Shandong，China
  • 3.The key Unit for Research of Technique and Principle of Honey-Processing and Carbonizing of SATCM，Beijing 100000，China
  • 4.Affiliated Hospital of Shandong University of Traditional Chinese Medicine，Jinan 250014，Shandong，China
  • 5.Linxia Academy of Agricultural Sciences，Linxia 731100，Gansu，China
Published: 2025-07-10 doi: 10.13193/j.issn.1673-7717.2025.07.034
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Dahuang（Rhubarb）is a commonly used traditional Chinese medicine in ancient and modern clinical practice. By consulting the works of past generations of herbal medicine，the author combed the historical evolution and processing functions of Dahuang（Rhubarb）in ancient literature and documents，summarized the inclusion of Dahuang（Rhubarb）processing methods in the pharmacopoeia standards and national and provincial Chinese medicine processing specifications，and the modern research results of Dahuang（Rhubarb）processing technology，the influence of processing on chemical composition and pharmacological effects. It was found that there were many ancient processing methods，including purification，cutting，cannon roasting，wine processing（wine washing，wine immersion，wine steaming，wine stirring，wine simmering），honey processing，stir-frying，vinegar processing（vinegar decoction，vinegar steaming，vinegar simmering，vinegar boiling），simmering，children's urine processing，medicinal juice processing，swilling water processing，crisping and ginger production；the common modern processing methods are mainly purification，wine roasting，wine stewing or wine steaming，and stir-frying charcoal，significantly reduced compared with those in the ancient times. This article provided the reference for further research on the processing of Dahuang（Rhubarb）and the development of clinical processed products.

Dahuang（Rhubarb）  /  historical evolution  /  modern research  /  chemical composition change  /  pharmacological action
谢春燕, 曲珍妮, 刘静静, 戴衍朋, 杨硕, 杨希文, 辛义周, 石典花. 大黄炮制历史沿革、标准概况与现代研究进展. 中华中医药学刊, 2025 , 43 (7) : 168 -175 . DOI: 10.13193/j.issn.1673-7717.2025.07.034
Chunyan XIE, Zhenni QU, Jingjing LIU, Yanpeng DAI, Shuo YANG, Xiwen YANG, Yizhou XIN, Dianhua SHI. Historical Evolution and Modern Research Progress of Dahuang（Rhubarb）Processing[J]. Chinese Archives of Traditional Chinese Medicine, 2025 , 43 (7) : 168 -175 . DOI: 10.13193/j.issn.1673-7717.2025.07.034
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Year 2025 volume 43 Issue 7
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doi: 10.13193/j.issn.1673-7717.2025.07.034
  • Online Date：2026-10-30
  • Published：2025-07-10
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    1.Shandong University of Traditional Chinese Medicine，Jinan 250014，Shandong，China
    2.Shandong Academy of Chinese Medicine，Jinan 250014，Shandong，China
    3.The key Unit for Research of Technique and Principle of Honey-Processing and Carbonizing of SATCM，Beijing 100000，China
    4.Affiliated Hospital of Shandong University of Traditional Chinese Medicine，Jinan 250014，Shandong，China
    5.Linxia Academy of Agricultural Sciences，Linxia 731100，Gansu，China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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