Rice wine was first used as excipient in the traditional Chinese processing in the Han dynasty and was most widely used in the Ming and Qing dynasties. Rice wine is often used in the processing of Chinese medicine by steaming, boiling, stir-frying, mixing and dipping, which mainly plays the role of inducing medicine, changing drug properties, increasing drug efficacy and reducing drug toxicity, etc. Through literature review, this article mainly summarizes the sources of rice wine, the development of wine-processed, the purpose of wine-processed and modern research. It is necessary to strengthen the research on the scientific connotation, quality standard, preservation technology and preservation conditions of rice wine as an excipient, to develop the application of rice wine in processing Chinese medicine, promote the full utilization of Chinese medicine resources, improve the quality of Chinese medicine slices processed by wine, and improve the clinical efficacy. This article aims to provide strong theoretical support for the standardized application of the excipient yellow rice wine in the processing of traditional Chinese medicine.

1.王蒙, 周志磊, 姬中伟, 等. 黄酒感官质量评价体系研究—以绍兴黄酒为例[J]. 食品与发酵工业, 2023, 49(8): 7-13. [Wang  M, Zhou ZL, Ji ZW, et al. Research on sensory quality evaluation system of Huangjiu: taking Shaoxing rice wine as an example[J]. Food and Fermentation Industries,2023, 49(8): 7-13.] DOI: 10.13995/j.cnki.11-1802/ts.032353.

2.国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 13662-2018[S]. 2018.

3.国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 13662-2008[S]. 2008.

4.Tian S, Zeng W, Fang F, et al. The microbiome of Chinese rice wine (Huangjiu) [J]. Curr Res Food Sci, 2022, 5: 325-335. DOI: 10.1016/j.crfs.2022.01.007.

5.芦润青.不同色稻的黄酒酿造特性、风味特性及品质研究 [D]. 陕西汉中: 陕西理工大学, 2024. DOI: 10.27733/d.cnki.gsxlg.2024.000181.

6.沈馨, 戴彩霞, 王菲, 等. 原料种类对黄酒产品品质影响的研究[J]. 保鲜与加工, 2018, 18(2): 80-85, 93. [Shen X, Dai CX, Wang F, et al. Effects of different raw materials on the quality of yellow rice wine[J]. Storage and Process, 2018, 18(2): 80-85, 93.] DOI: 10.3969/j.issn.1009-6221.2018.02.014. 

7.姚哲. 大米的碾磨程度与品种对黄酒酿造品质的影响[D]. 江苏无锡: 江南大学, 2022. DOI: 10.27169/d.cnki.gwqgu.2022.001795.

8.胡武瑶, 杨昳津, 窦慧, 等. 不同麦曲酿造黄酒中挥发性风味物质的代谢差异[J]. 食品与发酵工业, 2020, 46(8): 226-233. [Hu WY, Yang YJ, Dou H, et al. Metabolic differences of volatile flavor compounds in Huangjiu fermented with different wheat Qu[J]. Food and Fermentation Industries, 2020, 46(8): 226-233.] DOI: 10.13995/j.cnki.11-1802/ts.023330.

9.于海燕, 吴世琪, 王晓雨, 等. 不同环境温度条件酿制的传统黄酒的滋味特征差异分析[J]. 中国食品学报, 2024, 24(4): 361-369. [Yu HY, Wu SQ, Wang XY, et al. Analysis of taste characteristics of traditional Huangjiu brewed under different ambient temperature conditions[J]. Journal of Chinese Institute of Food Science and Technology, 2024, 24(4): 361-369.] DOI: 10.16429/ J.1009-7848.2024.04.034.

10.杨彬, 周志磊, 姬中伟, 等. 加热功率和出酒温度对绍兴黄酒蒸馏酒风味的影响[J]. 食品与发酵工业, 2024, 50(19): 110-116. [Yang B, Zhou ZL, Ji ZW, et al. Effects of heating power and discharge temperature on the flavor of Shaoxing Huangjiu Distillate[J]. Food and Fermentation Industries, 2024, 50(19): 110-116.] DOI: 10.13995/j.cnki.11-1802/ts.037511.

11.沈棚, 薛红玮. 陈酿时间对黄酒中挥发性风味物质和氨基酸含量的影响研究[J]. 中国酿造, 2023, 42(1): 142-146. [Shen P, Xue HW. Effect of aging time on volatile flavor substances and amino acids contents in Huangjiu[J]. China Brewing, 2023, 42(1): 142-146.] DOI: 10.11882/j.issn.0254-5071.2023.01.024.

12.黄瑶, 廖春燕, 廖兰, 等. 不同工艺酿制糯米黄酒的研究 [J]. 广西工学院学报, 2013, 24(2): 78-80. [Huang Y, Liao CY, Liao  L, et al. Different brewing technologies of glutinous rice wine[J]. Journal of guangxi institute of technology, 2013, 24(2): 78-80.] DOI: 10.3969/j.issn.1004-6410.2013.02.017.

13.修禹旸, 赵国良, 李志江, 等. 麸曲制作工艺优化及对黄酒品质的影响[J]. 食品工业科技, 2024, 45(21): 148-156. [Xiu  YY, Zhao GL, Li ZJ, et al. Optimization of bran-koji production and its impact on Huangjiu quality[J]. Science and Technology of Food Industry, 2024, 45(21): 148-156.] DOI: 10.13386/j.issn1002-0306.2023110052.

14.胡健, 黄媛媛, 刘桂孝, 等. 包装材料阻隔性能对黄酒风味的影响[J]. 中国食品学报, 2023, 23(11): 246-253. [Hu  J, Huang  YY, Liu GX, et al. Effects of barrier properties of packaging materials on the flavor of Huangjiu[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(11): 246-253.] DOI: 10.16429/J.1009-7848.2023.11.024.

15.Pei J, Liu Z, Huang Y, et al. Potential use of emerging technologies for preservation of rice wine and their effects on quality: updated review[J]. Front Nutr, 2022, 9: 912504. DOI: 10.3389/fnut.2022.912504.

16.谢铃, 刘双平, 毛健. 活性炭过滤对黄酒品质的影响[J]. 食品与发酵工业, 2024, 50(4): 31-36. [Xie L, Liu SP, Mao J. Effect of activated carbon filtration on the quality of Huangjiu[J]. Food and Fermentation Industries, 2024, 50(4): 31-36.] DOI: 10.13995/j.carol carroll nki. 11-1802 / ts. 034820.

17.马王堆汉墓帛书整理小组, 编. 五十二病方[M]. 北京: 文物出版社, 1979: 208.

18.汉·张仲景, 著. 金匮玉函经[M]. 北京: 中医古籍出版社, 2010: 124.

19.唐·孙思邈, 著. 银海精微[M]. 北京: 人民卫生出版社, 1964: 27.

20.中医研究院中药研究所, 编. 历代中药炮制资料辑要[M]. 长春: 吉林人民出版社, 1973: 1-767.

21.唐·苏敬, 著. 新修本草[M]. 上海: 古籍出版社, 1985: 109-238.

22.中国药典2020年版. 一部[S]. 2020: 24-404.

23.明·李时珍, 著. 本草纲目[M]. 北京: 中国医药科技出版社, 2011: 1181.

24.吴思俊, 王龙, 赵铭威, 等.中药九蒸九晒炮制技术研究进展 [J]. 中南药学, 2022, 20(9): 2015-2022. [Wu SJ, Wang  L, Zhao  MW, et al. Research progress in repeatedly steamed and sundried of traditional Chinese medicine[J]. Central South Pharmacy, 2022, 20(9): 2015-2022.] DOI: 10.7539/j.issn.1672-2981.2022.09.009. 

25.刘璐, 林晓兰, 庄伟. 临床中药师对药酒合理使用的思考[J]. 临床合理用药, 2024, 17(8): 172-176. [Liu L, Lin XL, Zhuang W. Thinking on rational use of medicinal wine by clinical Chinese pharmacists[J]. Chinese Journal of Clinical Rational Drug Use, 2019, 17(8): 172-176.] DOI: 10.15887/j.cnki.13-1389/r.2024.08.048.

26.才让措, 李毛才让, 贡却坚赞. 论藏医学中酒的应用[J]. 亚太传统医药, 2024, 20(3): 68-73. [Cai RC, Limao CR, Gongque  JZ. Study on the application of wine in Tibetan medicine[J]. Asia-Pacific Traditional Medicine, 2024, 20(3): 68-73.] DOI: 10.11954/ytctyy.202403014.

27.文枝, 于慧, 龙琼, 等. 基于药效成分比较研究山萸肉酒制前后分别配伍入六味地黄汤对绝经后骨质疏松症模型大鼠的干预作用[J]. 世界科学技术-中医药现代化, 2023, 25(8): 2717-2725. [Wen Z, Yu H, Long Q, et al. Study on the interventional effects of Cornus officinalis before and after wine preparation in Liu Wei Di Huang decoction on postmenopausal osteoporosis model rats based on medicinal[J]. World Science and Technology-Modernization of Traditional Chinese Medicine, 2023, 25(8): 2717-2725.] DOI: 10.11842/wst.20220719007.

28.雍晋, 王迎香, 唐爽, 等.黄精酒蒸前后化学成分、炮制工艺及药理作用研究进展[J].中药与临床, 2023, 14(6): 97-103. [Yong J, Wang YX, Tang S, et al. Study on the changes of chemical components, processing technology and pharmacological effects of Huangjing processed by yellow rice wine[J]. Pharmacy and Clinics of Chinese Materia Medica, 2023, 14(6): 97-103.] DOI: 10.3969/j.issn.1674-926X.2023.06.018.

29.黄聪琳, 郭敏, 李晓东, 等.不同辅料炮制对镰形棘豆抗炎与毒性作用的影响[J]. 西部中医药, 2023, 36(6): 1-5. [Huang  CL, Guo M, Li XD, et al. Influence of different adjuvant material processing on anti-inflammatory and toxic effects of Lianxing Jidou[J]. Western Journal of Traditional Chinese Medicine, 2019, 36(6): 1-5.] DOI: 10.12174/j.issn.2096-9600.2023.06.01. 

30.于小钧, 张兵, 薛晴, 等. 2种地龙饮片不同提取法体外抗凝活性对比研究[J]. 中国现代应用药学, 2021, 38(23): 2955-2960. [Yu XJ, Zhang B, Xue Q, et al. Comparative study on anticoagulant activity in vitro of two kinds of Pheretima by different extraction methods[J]. Chinese Journal of Modern Applied Pharmacy, 2021, 20(23): 2955-2960.] DOI: 10.13748 / j.carol carroll nki issn1007-7693.2021.23.007.

31.孙浩, 梁颖, 张慧杰, 等. 何首乌研究进展[J]. 职业与健康, 2019, 35(17): 2436-2441, 2445. [Sun H, Liang Y, Zhang HJ, et al. Research progress of Polygonum multiflorum[J]. Occupation and Health, 2019, 35(17): 2436-2441, 2445.] DOI: 10.13329/j.carolcarrollnkizyyjk.2019.0646.

32.陈智伟, 杨建波, 陈子涵, 等. 何首乌中顺式(反式)-大黄素-大黄素二蒽酮肝保护活性研究[J]. 药学学报, 2023, 58(3): 711-720. [Chen ZW, Yang JB, Chen ZH, et al. Study on the hepatoprotective activity of cis-emodin and emodin dianthrone in Polygonum multiflorum[J]. Acta Pharmaceutica Sinica, 2019, 58(3): 711-720.] DOI: 10.16438/j.0513-4870.2022-1057.

33.龚千锋, 主编. 中药炮制学[M]. 北京: 科学出版社, 2005: 1-175.

34.蔡际豪. 不同工艺绍兴黄酒风味比对及传统绍兴黄酒风味表征研究[D]. 杭州: 浙江工业大学, 2020. DOI: 10.27463/d.cnki.gzgyu.2020.000540.

35.黄清铧, 胡彪, 王丽宁, 等. 客家黄酒发酵过程中挥发性成分分析[J]. 食品科技, 2023, 48(2): 77-84. [Huang QH, Hu B, Wang LN, et al. Analyzed of volatile components in hakka rice wine fermentation[J]. Food Science and Technology, 2023, 48(2): 77-84.] DOI: 10.13684/j.cnki.spkj.2023.02.003.

36.余松柏, 吴奇霄, 黄张君, 等. 基于HPLC结合多元统计方法分析不同种类酒中有机酸的差异[J]. 中国酿造, 2023, 42(2): 46-52. [Yu SB, Wu QX, Huang ZJ, et al. Differential analysis of organic acids in different kinds of alcoholic beverage based on HPLC combined with multivariate statistical methods[J]. China Brewing, 2019, 42(2): 46-52.] DOI: 10.11882/j.issn.0254-5071.2023.02.008.

37.徐秋月, 周志磊, 毛健, 等. 固相萃取-高效液相法测定黄酒中多酚[J]. 食品与生物技术学报, 2018, 37(10): 1021-1027. [Xu QY, Zhou ZL, Mao J, et al.Application of SPE-HPLC for determination of phenolic compounds in Chinese rice wines[J]. Journal of Food Science and Biotechnology, 2018, 37(10): 1021-1027.] DOI: 10.3969/j.issn.1673-1689.2018.10.003.

38.胡建刚, 吴坚, 毛威, 等. 一种黄酒中多酚类化合物的检测方法: 中国专利, CN202210695893.0[P]. 2024.03.09.

39.冯欣静, 史瑛, 周志磊, 等. 黄酒低聚糖对便秘、肠道炎症与肥胖作用的研究进展[J]. 中国酿造, 2021, 40(8): 1-7. [Feng XJ, Shi Y, Zhou ZL, et al. Research progress of effect of Huangjiu oligosaccharides on constipation,intestinal inflammation and obesity[J]. China Brewing, 2021, 40(8): 1-7.] DOI: 10.11882/j.issn.0254-5071.2021.08.001.

40.蔡君, 江海永. 活性多肽对黄酒发酵过程的影响[J]. 食品与发酵工业, 2013, 39(7): 120-123. [Cai J, Jiang HY. Active peptides of yellow rice wine fermentation process[J]. Food and Fermentation Industries, 2013, 39(7): 120-123.] DOI: 10.13995/j.carolcarrollnki.11-1802/ts.2013.07.043.

41.李国龙, 金建明, 谢广发. 黄酒的营养成分与功能因子分析研究[J]. 酿酒, 2021, 48(3): 78-80, 85. [Li GL, Jin JM, Xie GF. Analysis of the Nutritional Components and Functional Factors of Huangjiu[J]. Liquor Making, 2021, 48(3): 78-80, 85.] DOI: 10.3969/j.issn.1002-8110.2021.03.025.

42.陈文颖. 黄酒苦味主要影响因素及其控制技术的研究[D]. 广州: 华南理工大学, 2022. https://d.wanfangdata.com.cn/thesis/D02860474.

43.陆燕, 韩敏, 孟立平. 黄酒多酚对阿霉素心脏毒性的保护作用研究[J]. 浙江医学, 2023, 45(20): 2136-2141, 2241. [Lu Y, Han M, Meng LP. Yellow wine polyphenolic compounds prevent doxorubicin cardiac toxicity through up-regulation of peroxisome proliferator-acti-vated receptor-gamma[J]. Zhejiang Medical Journal, 2023, 45(20): 2136-2141, 2241.] DOI: 10.12056/j.issn.1006-2785.2023.45.20.2023-1248. 

44.潘孙雷, 林辉, 骆杭琪, 等. 黄酒多酚对糖尿病心肌病大鼠心肌细胞凋亡的影响[J]. 中国应用生理学杂志, 2017, 33(5): 431-435. [Pan SL, Lin H, Luo HQ, et al. Effects of yellow wine polyphenols on cardiomyocyte apoptosis in diabetic cardiomyopathy rats[J]. Chinese Journal of Applied Physiology, 2017, 33(5): 431-435.] DOI: 10.12047/j.cjap.5553.2017.104.

45.郭航远. 黄酒多酚经PI3K/Akt/mTOR/p70S6K通路发挥抗动脉粥样硬化的机制研究[R]. 2018.

46.李刚, 孟立平, 潘孙雷, 等. 黄酒多酚对大鼠血管平滑肌原代细胞增殖和迁移的影响及其机制研究[J]. 广西医科大学学报, 2016, 33(5): 774-779. [Li G, Meng LP, Pan SL, et al. The effect and mechanism of yellow wine polyphenol compounds on vsmcs proliferation and migration[J]. Journal of Guangxi Medical University, 2016, 33(5): 774-779.] DOI: 10.16190/j.carol carrollnki.45-1211/r.2016.05.004.

47.沈赤, 毛健, 陈永泉, 等. 黄酒多糖对S180荷瘤小鼠肿瘤抑制及免疫增强作用[J]. 食品工业科技, 2014, 35(24): 346-350. [Shen C, Mao J, Chen YQ, et al. Effects of polysaccharides from Chinese rice wine on immunity correlating cytokines of immunodeficient mice[J]. Science and Technology of Food Industry, 2014, 35(24): 346-350.] DOI: 10.13386/j.issn1002-0306.2014.24.065.

48.曹龙辉. 广东客家黄酒抗氧化性及其中抗氧化肽的研究[D]. 广州: 仲恺农业工程学院, 2015. https://cdmd.cnki.com.cn/Article/CDMD-11347-1015331804.htm.

49.戴军, 谢广发, 陈尚卫, 等. 绍兴黄酒中一种ACE活性抑制肽的分离和鉴定[J]. 食品与发酵工业, 2005, 31(5): 98-101. [Dai  J, Xie GF, Chen SW, et al. Isolation and identification of inhibitory peptides for angiotensin converting enzyme in Shaoxin rice wine[J]. Food and Fermentation Industries, 2005, 31(5): 98-101.] DOI: 10.3321/j.issn:0253-990X.2005.05.025.

50.倪赞. 中国黄酒保健功能的研究[D]. 杭州: 浙江大学, 2006. https://cdmd.cnki.com.cn/Article/CDMD-10335-2006116134.htm.

51.朱豪. 广东客家黄酒中γ-氨基丁酸的研究[D]. 广州: 仲恺农业工程学院, 2014. https://cdmd.cnki.com.cn/Article/CDMD-11347-1015503405.htm.