【摘要】 目的 总结东汉至今大黄及不同炮制品的临床用量规律，为大黄的临床应用提供依据。方法 选取东汉至今具有代表性的医学著作92部，采用Excel 2016软件录入数据，包括含有大黄的方剂、炮制方法、药量，建立历代大黄剂量数据库。将大黄根据不同的炮制方式分为净制、酒制、醋制、炒炭、生炭混用及无明确归类6类，统计历代大黄及不同炮制方式的使用频次，临床用量的最小值、最大值、常用剂量及常用范围。结果 东汉、唐代、宋代大黄常用剂量分别为55.2 g、41.40 g、41.30 g，常用范围为13.8～82.6 g；金元时期大黄常用剂量为38.10 g，常用范围为3.81～38.10 g；明代、清代大黄常用剂量分别为7.46 g、3.73 g；民国和现代大黄常用剂量为9.39 g、6.00 g。净制大黄使用总频次高达971次，且用量范围在0.38～206.60 g；酒制大黄在明清时期盛行，频次为73次；现代达到高峰，频次为115次；醋制及炒炭大黄记录少，醋制大黄共2次，炒炭大黄共50次，常用量均在15 g之内。结论 大黄在历代临床用量呈现出的主要特点是汉唐宋时期大黄常用剂量大、范围广，而在金元时期常用剂量小、范围较窄，且自明清开始，大黄的常用范围与现代接近；历代净制大黄频率高、用量大，酒制大黄的使用在明清兴盛，现代达到高峰，醋制及炒炭大黄使用少、用量低。更多还原

【Abstract】 Objective To summarize the clinical dosage rules of Dahuang(Radix et Rhizoma Rhei) and its different preparations from the Eastern Han Dynasty until now, thereby providing a basis for the clinical use of Dahuang. Methods Using Microsoft office excel 2016 software to establish a database of Dahuang at different doses, we selected 92 representative medical works from the Eastern Han Dynasty to the present, and entered the data including prescriptions containing Dahuang, processing methods, and dosage. According to different processing methods, Dahuang was divided into six categories: cleansing, wine-processed, vinegar-processed, dry-fried until charred, mixed use of raw charcoal, and no clear classification. We counted the frequency of Dahuang with different processing methods through the ages, the minimum and maximum dosage, the commonly used amount and the range.Results During the Eastern Han, Tang and Song dynasties, the commonly used dose of Dahuang was 55. 2 g, 41. 40 g, and 41. 30 g, respectively, with a range of 13. 8-82. 6 g. The common dose of Dahuang in the Jin Yuan period was 38. 10 g, and the common range was fluctuating from 3. 81 to 38. 10 g. In the Ming and Qing dynasties, the commonly used dose was 7. 46 g and 3. 73 g, while in the Republic of China and modern times, it was 9. 39 g and 6. 00 g, respectively. The frequency of cleansing Dahuang was as high as 971 times, and the dosage range was 0. 38-206. 60 g; wine-processed Dahuang was prevalent in the Ming and Qing dynasties, with a frequency of 73 times, and is now at its peak, with a frequency of 115 times; vinegar-processed and dry-fried until charred Dahuang have few records, with vinegar-processed Dahuang mentioned about two times and dry-fried until charred Dahuang about 50 times, whose commonly used amount are within 15g. Conclusion The clinical dosage of Dahuang varies significantly with the dynasty. The commonly used dose in the Han, Tang and Song dynasties was large and the range was wide, while that was small and the range was narrow in the Jin and Yuan dynasties. Since the Ming and Qing Dynasties, the commonly used range of Dahuang was close to that in modern times. Cleansing Dahuang is most frequently used with a large amount through the ages, while wine-processed is prevalent in Ming and Qing dynasties, and reach its peak in modern times. Vinegar-processed and dry-fried until charred Dahuang are less frequently used and the dosage is low.更多还原