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[Historical evolution and research advance in processing adjuvant--vinegar].

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Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
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Vinegar processing of Chinese medicinals lacks specific standards for adjuvants. Research highlights the need for improved quality control and specific inspection indicators for vinegar used in traditional Chinese medicine preparation.

Keywords:
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Area of Science:

  • Traditional Chinese Medicine
  • Pharmacognosy
  • Food Science

Background:

  • Vinegar processing is a key technique for Chinese medicinals, impacting decoction piece quality.
  • Vinegar offers therapeutic benefits, including activating blood, moving qi, and nourishing the liver.

Purpose of the Study:

  • To review the historical use and evolution of vinegar in Chinese medicinal processing.
  • To summarize current standards and identify gaps in the application of vinegar as an adjuvant.
  • To provide a basis for standardizing vinegar in traditional Chinese medicine.

Main Methods:

  • Comprehensive literature review of historical records and monographs.
  • Analysis of traditional and modern vinegar selection and application.
  • Summary of existing standards and quality control issues.

Main Results:

  • Traditionally, rice vinegar is preferred; modern processing should utilize solid-state fermented rice vinegar.
  • Current standards for processing vinegar rely on food-grade specifications, lacking specific indicators.
  • Significant deficiencies exist in quality control and management of vinegar adjuvants.

Conclusions:

  • Urgent need to establish specific standards and inspection indicators for vinegar used in Chinese medicinal processing.
  • Standardization of vinegar quality is crucial for ensuring the efficacy and safety of processed medicinals.
  • Further research and improved quality management are essential for vinegar's role in traditional Chinese medicine.