【摘要】 目的：综述黄精酒蒸前后化学成分、炮制工艺及药理作用研究进展，为酒黄精的进一步研究提供方向。方法：通过阅读近10年大量学者研究，主要对黄精酒蒸前后的化学成分与药理作用进行归纳论述，并整理了相关炮制工艺、化学成分和药理研究。结果：发现黄精酒蒸处理以后相应化学成分发生了改变，主要集中在黄精多糖、薯蓣皂苷、氨基酸、5-HMF等化学成分，药理作用方面酒黄精增强免疫力、抗氧化能力明显增加。结论：建议酒黄精质量评价应全面考虑多成分指标，提出选择炮制工艺时控制好润制时间、蒸制时间、干燥温度、蒸制方式等关键因素。增加黑色素物质基础与功效的相关性研究，加强炮制前后多糖结构表征的比较研究，为酒制黄精的炮制机理提供科学依据。更多还原

【Abstract】 Objective: To summarize the research progress of chemical composition, processing technology and pharmacological action of Huangjing before and after processed by yellow rice wine(PRW), and to provide direction for further research of Huangjing. Method: Through reviewing a large number of scholars’ research in recent 10 years, the author mainly summarized and discussed the chemical components and pharmacological effects of PRW, and sorted out the related processing technology. Result: The results showed that the corresponding chemical components of PRW were changed after processing,mainly concentrated in Huangjing polysaccharide, diosgenin, amino acids and 5-HMF. In terms of pharmacological effects, it can significantly enhance immunity and antioxidant capacity. Conclusion: It is suggested that the quality evaluation of PRW should comprehensively consider the multi component indexes, and that the key factors such as moistening time, steaming time,drying temperature and steaming method should be well controlled when selecting the processing technology. It is necessary to increase the research on the correlation between the material basis and efficacy of melanin, strengthen the comparative study on the structural characterization of polysaccharides before and after processing, and provide a scientiffc basis for the processing mechanism of PRW.更多还原