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Research Progress on Processing History, Chemical Constituents and Pharmacological Effects of Wine-Processed Danggui (Angelicae Sinensis Radix)
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Xuelian YAO1, Meixi ZHAO1, Ming YANG2, Jing ZHU1, Zhenfeng WU2, Genhua ZHU2, Qin ZHENG2, Tulin LU3, Xiaofang HUANG4, Yongmei GUAN2, Zhenzhong ZANG2
Chinese Archives of Traditional Chinese Medicine | 2026, 44(7) : 40 - 44
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Chinese Archives of Traditional Chinese Medicine | 2026, 44(7): 40-44
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Research Progress on Processing History, Chemical Constituents and Pharmacological Effects of Wine-Processed Danggui (Angelicae Sinensis Radix)
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Xuelian YAO1, Meixi ZHAO1, Ming YANG2, Jing ZHU1, Zhenfeng WU2, Genhua ZHU2, Qin ZHENG2, Tulin LU3, Xiaofang HUANG4, Yongmei GUAN2, Zhenzhong ZANG2
Affiliations
  • 1.College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
  • 2.Jiangxi University of Chinese Medicine, Key Laboratory of Modern Chinese Medicine Preparations Ministry of Education, Nanchang 330004, Jiangxi, China
  • 3.Pharmaceutic College of Nanjing University of Chinese Medicine, Nanjing 210023, Jiangsu, China
  • 4.College of Traditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
Published: 2026-07-10 doi: 10.13193/j.issn.1673-7717.2026.07.008
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Danggui (Angelicae Sinensis Radix) is a traditional Chinese herbal medicine widely used in clinical application in China. Its pharmacological effects are mainly reflected in the aspects of tonifying blood and activating blood, regulating menstruation and relieving pain, and moistening intestines and relaxing bowels. Danggui (Angelicae Sinensis Radix) has a long history of processing. As early as in the Southern Qi Dynasty, there were records of stir-frying. Subsequently, there were various processing methods such as wine stir-frying, soil stir-frying and stir-frying carbon. Wine stir-frying Danggui (Angelicae Sinensis Radix) is made from Danggui (Angelica sinensis) by yellow wine moistening and stir-frying. It is a processed product of Danggui (Angelicae Sinensis Radix) included in the Chinese Pharmacopoeia (2020 Edition). After the processing, the taste, chemical composition and pharmacological effects of Danggui (Angelicae Sinensis Radix) have changed to some extent. In this paper, the historical evolution, chemical composition and pharmacological effects of Danggui (Angelicae Sinensis Radix) were discussed in depth by consulting the ancient herbal medicine, medical classics and related literature, in order to provide valuable reference information for the study of Danggui (Angelicae Sinensis Radix).

wine stir-fried Danggui (Angelicae Sinensis Radix)  /  processing  /  historical evolution  /  chemical constituents  /  pharmacological effects
姚雪莲, 赵美茜, 杨明, 祝婧, 伍振峰, 朱根华, 郑琴, 陆兔林, 黄小方, 管咏梅, 臧振中. 酒炙当归炮制历史沿革、化学成分、药理作用研究进展. 中华中医药学刊, 2026 , 44 (7) : 40 -44 . DOI: 10.13193/j.issn.1673-7717.2026.07.008
Xuelian YAO, Meixi ZHAO, Ming YANG, Jing ZHU, Zhenfeng WU, Genhua ZHU, Qin ZHENG, Tulin LU, Xiaofang HUANG, Yongmei GUAN, Zhenzhong ZANG. Research Progress on Processing History, Chemical Constituents and Pharmacological Effects of Wine-Processed Danggui (Angelicae Sinensis Radix)[J]. Chinese Archives of Traditional Chinese Medicine, 2026 , 44 (7) : 40 -44 . DOI: 10.13193/j.issn.1673-7717.2026.07.008
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Year 2026 volume 44 Issue 7
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doi: 10.13193/j.issn.1673-7717.2026.07.008
  • Online Date：2026-10-20
  • Published：2026-07-10
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Affiliations
    1.College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
    2.Jiangxi University of Chinese Medicine, Key Laboratory of Modern Chinese Medicine Preparations Ministry of Education, Nanchang 330004, Jiangxi, China
    3.Pharmaceutic College of Nanjing University of Chinese Medicine, Nanjing 210023, Jiangsu, China
    4.College of Traditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
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https://castjournals.cast.org.cn/joweb/zhzyyxk/EN/10.13193/j.issn.1673-7717.2026.07.008
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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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