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NTIS 바로가기大韓本草學會誌 = The Korea journal of herbology, v.28 no.1, 2013년, pp.73 - 82
정기훈 (대전대학교 한의과대학 본초학교실) , 노성수 (대구한의대 한의과대학 본초학교실) , 추병길 (전북대학교 작물생명과학과) , 서영배 (대전대학교 한의과대학 본초학교실)
Objectives : Provides research basis on steaming processing method (SPM) as described in literatures 'Roegongpojaron', 'Pojadaebub', and 'Susajinam'. Methods : The following issues were considered for current investigation regarding herbal drugs: (i) categorizing SPM-applied drugs, (ii) protocols on...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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약재에 대해 적절한 蒸製法을 시행했을 때 얻을 수 있는 효과는 무엇인가? | 蒸製法이 역대 의가에 의해 이처럼 중요시되고 전승되어 내려온 것은, 蒸製法이 약물 응용범위 확대와 치료효과 향상에 중요한 영향을 미칠 수 있기 때문이다. 다시 말하면 약재에 대해 적절한 蒸製法을 시행하면 약물의 성질과 효능의 전환1,3,4,6,13-4), 약물 부작용의 감소1,3,4,6,13,15), 약효보존과 약재 저장의 용이3,4,6,13), 약재 연화와 切片乾燥의 유리1,3,4,6,13), 矯味矯臭 등의 효과를 얻을 수가 있다3,4,6). | |
蒸製法이란 무엇인가? | 蒸製法은 藥材 炮製法의 일종으로, 깨끗하게 손질한 약재를 통째로 또는 일정한 크기로 절단하여 찜통이나 시루 등의 용기에 넣어 수증기로 일정 시간동안 쪄내는 것을 말하는데, 이는 水火共制法에 속한다1-5). 酒, 醋, 藥汁, 鹽水, 薑汁, 黑豆汁, 豆腐 등과 같은 輔料의 첨가 여부에 따라 加輔料蒸法과 淸蒸法으로 나누며1-4), 구체적인 補料 사용방식 등에 따라 浸蒸法, 拌蒸法, 酒蒸法, 醋蒸法, 鹽蒸法, 薑蒸法, 黑豆汁蒸法, 藥汁蒸法, 豆腐蒸法 등으로 나누기도 한다2,6,7). | |
蒸製法은 어떻게 분류되는가? | 蒸製法은 藥材 炮製法의 일종으로, 깨끗하게 손질한 약재를 통째로 또는 일정한 크기로 절단하여 찜통이나 시루 등의 용기에 넣어 수증기로 일정 시간동안 쪄내는 것을 말하는데, 이는 水火共制法에 속한다1-5). 酒, 醋, 藥汁, 鹽水, 薑汁, 黑豆汁, 豆腐 등과 같은 輔料의 첨가 여부에 따라 加輔料蒸法과 淸蒸法으로 나누며1-4), 구체적인 補料 사용방식 등에 따라 浸蒸法, 拌蒸法, 酒蒸法, 醋蒸法, 鹽蒸法, 薑蒸法, 黑豆汁蒸法, 藥汁蒸法, 豆腐蒸法 등으로 나누기도 한다2,6,7). 또 증기 가열 방식에 따라, 直接蒸法과 間接蒸法으로도 분류가 된다4,6). |
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