传统药酒制作工艺沿革探讨

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[关键词］药酒；工艺；沿革；发酵；浸泡

［中图分类号］TS262.91 [文献标志码］A [文章编号]0256-7415（2025）12-0028-06

DOl：10.13457/j.cnki.jncm.2025.12.005

Exploring Historical Evolution of Traditional Medicinal Wine Production Techniques

YU Dameng1，WU Tong

1.InstituteofBasicResearch inClinicalMedicine，ChinaAcademyofChinese MedicalSciences，Beijing10o7oo，China；2.Beijing TongrentangMedicinal Wine Factory，Beijing 1O11OO，China

Abstract：This study investigates the historical evolution of traditional medicinal wine production techniques through literature research and field surveys，aiming to provide insights for modern research on medicinal wine.The HanDynasty marked the inceptionof medicinal wine，establishing the foundational framework for itspreparation. During the Jin and Southern-Northern Dynasties，herbal selection and processing standards were refined.The Tang Dynasty conducted studies on pre-treatment methods such as dry-frying herbs，repeated fermentation，and incorporating herbal extracts.The Song Dynasty introduced inovations likethe double-boiling methodand theuseof Suhexiang Wan （Styrax Pills）in wine-based formulations.LI Shizhen of the Ming Dynastysystematicallysummarized medicinal wine production techniques.TheQing Dynasty focusedonblending practices and improvements in colorand flavor.While modern production techniques have become increasinglyprecise and scientific，traditional methods retain irreplaceable value in medicinal wine processing.

Keywords：Medicinal wine；Production techniques；Historical evolution；Fermentation；Infusion

药酒是中药的传统剂型，历史悠久。（剩余8074字）