第42卷第8期 2017年8月 中国调昧品 China Condiment 专论综述 四川卤菜配方中相关中草药调料的研究 张小波1,王龙1,张渝2 (1.陕西中医药大学,陕西咸阳 712000;2.大连工业大学,辽宁大连 116034) 摘要:目的:研究卤菜中使用中草药作为调料的合理性与科学性,纠正只将卤菜作为美食的传统错误认识, 寻找其适宜食用人群范围。方法:查阅相关文献,收集常见卤菜用料配方涉及到的中草药,从环境地域因 素、饮食习惯、配方选料分析、单味药作用方面及传统中医药理论和现代研究进行探讨。结果:无论从传统 中医药组方理论,还是现代药理研究,都表明卤菜配方中以中草药为调料是合理并且科学的,但尚有一些 问题需引起大众的注意。结论:卤菜中以中草药为调料是合理并且科学的,大部分人群适宜食用卤莱,但 阴虚体质及有“内火”的阳热体质禁用。此外,有相关中草药所涉及到的禁忌症的人群应慎用。 关键词:四川卤菜;配方;中草药;湿困;温中化湿 中图分类号:TS201.4 文献标志码:A doi:10.3969/j.issn.i000—9973.2017.08.032 文章编号:1000-9973(2017)08一0148一03 Research 013 Related Chinese Herbal Medicine Condiment in Sichuan Marinated Dishes Formula ZHANG Xiao—b01.WANG Lon91,ZHANG Yu2 (1.Shaanxi University of Chinese Medicine,Xianyang 712000,China;2.Dalian Polytechnic University,Dalian 116034,China) Abstract:Objective:Research correct on the reasonable and scientific use of Chinese herbal medicine as as condiment, the traditional understanding of regarding marinated food tasty food,look for the appropriate consumption crowds.Method:Consult relevant literature,collect common marinated dishes formula involving Chinese herbal medicine.Geographical environment factor,dietary habit,analysis are materials of formula materials,effect of single herb,traditional Chinese medicine theory and modern research No discussed.Result: matter from the theory of traditional Chinese medicine as formula,or modern pharmacological research,it marinated dishes shows that using Chinese herbal medicine condiment is reasonable and scientific in formula,but there medicine eat as are still some problems drawing the public attention.Conclusion:Using Chinese herbal in Condiment is reasonable and scientific marinated dishes tO formula.It is suitable for most people are tO marinated dishes,but people with Yin-deficiency and inner heat within physicN body forbidden tO eat. In addition,individuals Key words:Sichuan drying dampness with related contraindications Chinese herbal medicine should be cautious. marinated dishes;formula;Chinese herbs;damp turbidity;warming middle energizer and 卤菜作为川菜的重要组成部分,已经融入到全民 艺——卤,将加工后的原料放人由多种中草药及调味 品共同配制的卤水中煮熟,使卤汁渗透进原料中,增加 饮食生活中,在国内外都享有盛誉。其主要制作工 收稿日期:2017一02—25 作者简介:张小波(1990一),男,重庆人.硕士,研究方向:方剂配伍规律与辨证论治运用。 ?—?——148?--—— 万方数据