[History of processing of Sojae Semen Praeparatum]

Si-Qi Wang; Man-Yuan Wang; Huai Guan; Jia-Qi Ruan; He-Nan Shi

doi:10.19540/j.cnki.cjcmm.20180117.008

[History of processing of Sojae Semen Praeparatum]

Zhongguo Zhong Yao Za Zhi. 2018 May;43(10):1985-1989. doi: 10.19540/j.cnki.cjcmm.20180117.008.

[Article in Chinese]

Authors

Si-Qi Wang^{1

2}, Man-Yuan Wang^{1

2}, Huai Guan^{1

2}, Jia-Qi Ruan^{1

2}, He-Nan Shi^{1

2}

Affiliations

¹ School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China.
² Beijing Key Laboratory of Traditional Chinese Medicine Collateral Disease Theory Research, Beijing 100069, China.

PMID: 29933660
DOI: 10.19540/j.cnki.cjcmm.20180117.008

Abstract

Sojae Semen Praeparatum (SSP) is commonly used as a type of dietetic Chinese herb. By collecting and analyzing ancient and recent literatures, a textual criticism was conducted on the historical evolution of the processing of SSP. Fermented soybean was recorded in Shijing, and relevant rational processing was described in Qimin Yaoshu. In the early time, fermented soybean included the type of "salty" and "light". After the Ming Dynasty, "light" fermented soybean or SSP was recognized as a better medicinal matter than salty fermented soybean, and the fermentation processing was recorded more clearly. In modern time, many characteristic methods for processing SSP have been developed. Today, the processing of SSP is mainly based on the Chinese Pharmacopoeia, which records soybean as a main ingredient and Artemisiae Annuae Herba, Mori Folium as excipients.

Keywords: Sojae Semen Praeparatum; developing history; processing.

Publication types

Review

MeSH terms

Artemisia / chemistry
Drugs, Chinese Herbal / chemistry*
Fermentation
Glycine max / chemistry*
Morus / chemistry

Substances

Drugs, Chinese Herbal