Full
Outline
By consulting relevant ancient and modern literature，the processing history，the modern processing，the changes of chemical composition and pharmacological effects after the processing of Baizhu（Atractylodesmacrocephala Koidz）were organized and summarized，providing a basis for the standardization of the development of Baizhu（Atractylodes macrocephala Koidz）processing products. According to the ancient records，the processing methods of Baizhu（Atractylodes macrocephala Koidz）include purification，cutting，frying，removing oil，stir-frying with auxiliary materials，cannoning，simmering，etc. Stir-frying is the most documented and well categorized，honey-processing and other stir-frying methods have been in use to the present day. Among them，Baizhu（Atractylodes macrocephala Koidz）processed by stir-frying method is most widely used in clinical practice. The chemical constituents of Baizhu（Atractylodes macrocephala Koidz）that have been documented in the current literature to change after processing include polysaccharides，lactones and volatile oils. The pharmacological effects of Baizhu（Atractylodesmacrocephala Koidz）processing products include gastrointestinal motility regulation，immunomodulation，antitumor，anti-inflammatory，regulation of glucose and lipid metabolism and hepatoprotection effects. However，there is a lack of research on the correlation between changes in content and pharmacological effects in the study of processing pharmacology. Future studies could be based on the analysis of the processing technology and the changes in component contents of Baizhu（Atractylodes macrocephala Koidz），to further explore the relationship between component changes and pharmacological effects and analyse the molecular mechanism of component contents in Baizhu（Atractylodes macrocephala Koidz）processing，with a view to laying the foundations of guidelines and pharmacological applications of Baizhu（Atractylodes macrocephala Koidz）decoction pieces.
46
18
| 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 species (%) |
|---|---|---|---|---|---|---|
| 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 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
