{"created":"2023-07-27T06:52:39.056000+00:00","id":46705,"links":{},"metadata":{"_buckets":{"deposit":"b8fb7468-740c-4a12-bc44-5a75d3f49775"},"_deposit":{"created_by":18,"id":"46705","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"46705"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00046705","sets":["1132:1133:1135"]},"author_link":["81361","81362"],"item_59_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"55","bibliographicPageStart":"51","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"Journal of Traditional Medicines"}]}]},"item_59_creator_5":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田(堂井), 美里"}],"nameIdentifiers":[{}]}]},"item_59_description_23":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"中国では， 目的とする薬効の向上や副作用低減を目的に， 大黄には主に酒製や蒸製の修治が施されてきた。 現在の 『中華人民共和国薬典』 には， 「酒大黄」 と称する酒炒 （酒を吹きかけた後に炙る） 品， 「熟大黄」 と称する酒蒸 （酒を吹きかけた後に蒸す） 品が収載されているが， 修治による効能変化についてはこれまで充分に研究されてこなかった。 本稿では， 本草考証研究と成分研究により熟大黄と酒大黄の本質を調査した。 \n熟大黄については， 本草考証研究によると， 解毒作用を期待した大黄は酒製の後に蒸したものではなく単に蒸したものであった。 一方， 成分研究から十分量の酒に浸した後に蒸したものは解毒作用が期待できると考えられる。 更に本修治により瀉下作用が低下すると判断できる。 \n次に酒大黄については， 金元代以降から酒炒品は駆血作用を期待して用いていたと考えられる。 本作用を有する修治大黄は酒を吹きかけた後に加熱して製するべきである。","subitem_description_type":"Abstract"},{"subitem_description":"In China, rhubarb has been mainly processed with liquor or by steaming to increase its medicinal effects or decrease its side effects. The modern Chinese Pharmacopoeia describes frying rhubarb after spraying with liquor as shu-daiou and steaming rhubarb after spraying with liquor as jyuku-daiou; however pharmacologic significance of processing has not been elucidated. In this article, the author examines jyuku-daiou and shu-daiou in herbological and chemical studies. As for jyuku-daiou, in herbological study, the rhubarb which used as a remedy against poison was not steamed after liquor processed one but simply steamed one. However in chemical study, the rhubarb which soaked in a sufficient amount of liquor before being steamed expects to be used as a remedy against poison. In addition, the rhubarb is considered to have a decreased purgative effect. Then as for shu-daiou, frying rhubarb after processed with liquor has been used to improve blood stasis since the Jin and Yuan Dynasties in China. The rhubarb with the effect should be processed as follows; sprayed with liquor before being heated. © 2013, Medical and Pharmaceutical Society for WAKAN-YAKU. All rights reserved.","subitem_description_type":"Abstract"}]},"item_59_description_7":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学医薬保健研究域薬学系","subitem_description_type":"Other"}]},"item_59_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00053037","subitem_identifier_reg_type":"JaLC"}]},"item_59_publisher_19":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"和漢医薬学会 = Medical and Pharmaceutical Society for WAKAN-YAKU"}]},"item_59_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.11339/jtm.30.51","subitem_relation_type_select":"DOI"}}]},"item_59_relation_30":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.jstage.jst.go.jp/browse/jtm/-char/ja"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/jtm/-char/ja","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.wakan-iyaku.gr.jp/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.wakan-iyaku.gr.jp/","subitem_relation_type_select":"URI"}}]},"item_59_rights_25":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© Medical and Pharmaceutical Society for WAKAN-YAKU"}]},"item_59_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-1447","subitem_source_identifier_type":"ISSN"}]},"item_59_source_id_13":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12035198","subitem_source_identifier_type":"NCID"}]},"item_59_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Doui-Ota, Misato"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-01-10"}],"displaytype":"detail","filename":"PH-PR-DOUI-M-51.pdf","filesize":[{"value":"967.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"PH-PR-DOUI-M-51.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/46705/files/PH-PR-DOUI-M-51.pdf"},"version_id":"44196905-98de-4143-b06c-e1f5c2cbdf34"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"The essence of jyuku-daiou and shu-daiou","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The essence of jyuku-daiou and shu-daiou"}]},"item_type_id":"59","owner":"18","path":["1135"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-01-10"},"publish_date":"2019-01-10","publish_status":"0","recid":"46705","relation_version_is_last":true,"title":["The essence of jyuku-daiou and shu-daiou"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T16:41:38.696573+00:00"}