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牛蒡子 - 修訂歷史
2026-10-31T21:20:16Z
本 Wiki 上此頁面的修訂歷史
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90.96.189.138：擴充牛蒡子性味歸經功效、基原鑑別及研究，保留本草摘記並標明歷史用途
2026-10-31T09:15:25Z
<p>擴充牛蒡子性味歸經功效、基原鑑別及研究，保留本草摘記並標明歷史用途</p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">←上個修訂</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">於 2026年10月31日 (六) 09:15 的修訂</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >行 1：</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">來源</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">'''牛蒡子'''是菊科植物牛蒡（''Arctium lappa'' L.）的乾燥成熟果實，藥材拉丁名為 ''Arctii Fructus''，亦稱大力子、鼠黏子或惡實。雖然名稱帶「子」，藥材是含果皮的成熟果實，並非單獨取出的種仁；它也不同於作蔬菜食用的牛蒡根。<ref name</ins>=<ins class="diffchange diffchange-inline">"polyu">香港理工大學：[https://herbaltcm.sn.polyu.edu.hk/tc/herbal/great-burdock-achene 牛蒡子]。</ref><ref name</ins>=<ins class="diffchange diffchange-inline">"hospital">耕莘醫院中藥資訊：[https://www.cth.org.tw/?aid=611&iid=29&page_name=detail&pid=0 牛蒡子]。</ref></ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">牛蒡子為菊科植物牛蒡的乾燥成熟種子。</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=性味=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>=<ins class="diffchange diffchange-inline">= 性味、歸經與功效 ==</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">味辛、苦，性寒。</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">下表採香港理工大學中藥資料庫，並與富山大學和漢醫藥學資料館所列資料核對。<ref name="polyu"/><ref name="toyama">富山大學和漢醫藥學綜合研究所資料館：[https://ethmed.toyama-wakan.net/Search/View/35839 牛蒡子]。</ref></ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">歸經</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">{| class="wikitable"</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">歸肺、胃經。</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">! 項目 !! 內容</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">功效</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|-</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">疏散風熱、解毒透疹、利咽消腫、滑腸通便。</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">| </ins>性味 <ins class="diffchange diffchange-inline">|| 辛、苦，寒</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">註解</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|-</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">| 歸經 || 肺、胃經</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|-</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">| 功效 || 疏散風熱，宣肺透疹，解毒利咽</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|}</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">牛蒡子屬發散風熱藥，傳統主治包括風熱感冒、咳嗽痰多及咽喉腫痛。古代「透疹」與麻疹等病證有關，並非現代疫苗或感染治療的替代方法；「解毒」亦是本草功效用語，不表示能處理任何化學毒物或中毒事件。<ref name</ins>=<ins class="diffchange diffchange-inline">"polyu"/></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== <ins class="diffchange diffchange-inline">原植物與藥用部位 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">牛蒡為二年生草本，具粗壯肉質根，莖直立而多分枝。葉片較大，基部多呈心形；頭狀花序聚生於枝端，管狀花呈紫紅色，外圍總苞片包圍花序。香港浸會大學記錄其地下根、葉和果實具有不同的藥用名稱與用途；牛蒡子專指成熟果實部分。<ref name="plant">香港浸會大學藥用植物圖像數據庫：[https://sys01.lib.hkbu.edu.hk/cmed/mpid/detail.php?herb_id=D00675 牛蒡]。</ref></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">植物的根可作食品，但食品中的膳食纖維或根部研究，不能直接用來證明果實飲片的療效。分析牛蒡產品時，須分清根、果實、整株提取物及單一成分，而不是以共同植物名稱合併結果。富山大學資料明確把本藥材的藥用部位列為成熟果實。<ref name="toyama"/></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">== 藥材性狀與產區 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">牛蒡子通常呈長倒卵形，略扁而微彎，表面灰褐，帶紫黑或深色斑點及縱稜。頂端稍寬而鈍圓，可見環形邊緣及花柱殘跡；基部較窄。果皮較硬，內有兩片淡黃白色、富油性的子葉。香港浸會大學列河北、吉林、遼寧、浙江及黑龍江等為主要產區。<ref name="hkbu">香港浸會大學中藥材圖像數據庫：[https://sys01.lib.hkbu.edu.hk/cmed/mmid/detail.php?pid=B00251 牛蒡子]。</ref></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">藥材鑑別不只觀察粒形。香港衞生署政府中藥檢測中心的鑑定資料指出，粉末可觀察到中果皮網紋細胞及含草酸鈣結晶的組織；這些顯微特徵可補充肉眼性狀，協助確認果實組織。牛蒡子收錄於《香港中藥材標準》第四冊。<ref name="cmro">香港衞生署政府中藥檢測中心：[https://www.cmro.gov.hk/files/gcmti/research/mmi/01_NBZ_tc.pdf 牛蒡子鑑定要點]，2024修訂。</ref></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== <ins class="diffchange diffchange-inline">炮製與傳統配伍 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">牛蒡子有生品及炒製品。炒製會改變果實組織及其中成分，不只是令顏色加深；傳統炮製理論亦以緩和其寒滑之性解釋炒製用途。實際炮製需遵循飲片規範，不宜把研究中的實驗溫度、時間直接當作家庭製藥方法。<ref name="heating">Hu J等：[https://pmc.ncbi.nlm.nih.gov/articles/PMC6691782/ Changes in chemical components and antitumor activity during the heating process of Fructus Arctii]，''Pharmaceutical Biology''，2019；57：363–368。doi:10.1080/13880209.2019.1616778。</ref></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">在傳統方劑中，牛蒡子見於《溫病條辨》的銀翹散，與金銀花、連翹、桔梗等配伍。其位置反映疏散風熱及利咽的用藥思路，而整個方劑的作用不能全部歸於牛蒡子一味。大力子、關力子等名稱也見於藥材商品及和漢藥資料，閱讀古方與商品標籤時須留意別名。<ref name="toyama"/></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>==<ins class="diffchange diffchange-inline">= 舊版條目所錄本草摘記 ===</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">以下保留原條目本草文字；所據版本及卷頁未詳。古籍兼述根、莖葉與果實，不能全視作牛蒡子用途；其中「無毒」、藥酒製法及服用數量是歷史記載，並非現代安全性結論或自行用藥指引。</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"><blockquote></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>《名醫別錄》：味辛，平，無毒。主明目，補中，除風傷。根莖，治傷寒、寒熱、汗出，中風，面腫。</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>《名醫別錄》：味辛，平，無毒。主明目，補中，除風傷。根莖，治傷寒、寒熱、汗出，中風，面腫。</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l13" >行 13：</td>
<td colspan="2" class="diff-lineno">行 38：</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>《藥性論》：亦可單用，味甘，無毒。能主面目煩悶，四肢不健，通十二經脈，洗五藏惡氣，子研末投酒中，浸三日，每日服三二盞，任性飲多少，除諸風，去丹石毒，主明目，利腰腳。又食前吞三枚熟下，散諸結節，筋骨煩熱毒。又根細切如豆，麵拌作飲食之，消脹壅，又莖葉煮汁釀酒良。又取汁夏月多浴，去皮間尋尋如蟲行風，洗了慎風少時。又能拓一切腫毒，用根葉入少許鹽花。</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>《藥性論》：亦可單用，味甘，無毒。能主面目煩悶，四肢不健，通十二經脈，洗五藏惡氣，子研末投酒中，浸三日，每日服三二盞，任性飲多少，除諸風，去丹石毒，主明目，利腰腳。又食前吞三枚熟下，散諸結節，筋骨煩熱毒。又根細切如豆，麵拌作飲食之，消脹壅，又莖葉煮汁釀酒良。又取汁夏月多浴，去皮間尋尋如蟲行風，洗了慎風少時。又能拓一切腫毒，用根葉入少許鹽花。</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">用量</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"></blockquote></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== <ins class="diffchange diffchange-inline">成分與現代研究 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">牛蒡子研究常涉及牛蒡苷、牛蒡苷元等木脂素，以及綠原酸和其他咖啡醯奎寧酸衍生物。牛蒡苷與牛蒡苷元是不同化合物，不能把其含量或試驗結果互換。2015年一項炮製研究利用液相色譜及反應面方法，觀察加工條件對總木脂素、綠原酸、牛蒡苷及牛蒡苷元等指標的影響；研究目的是改善加工控制，並非證明患者的治療效果。<ref name="processing">Liu QD等：[https://pubmed.ncbi.nlm.nih.gov/25835367/ Optimization of the processing technology of Fructus Arctii by response surface methodology]，''Chinese Journal of Natural Medicines''，2015；13：222–231。doi:10.1016/S1875-5364(15)30008-X。</ref></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">2019年的原始研究進一步比較加熱過程中七種成分的比例，觀察到牛蒡苷等部分成分下降，牛蒡苷元等成分增加，並以HL-60細胞測試按比例配製的成分組合。這是化學分析及體外細胞增殖試驗，不能寫成牛蒡子或炒牛蒡子已能治療白血病，也不能據此選擇或替代癌症治療。<ref name="heating"/></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">== 注意事項 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">香港理工大學指出牛蒡子性寒、具有滑腸通便的傳統特性，氣虛便溏者慎用；耕莘醫院亦列脾胃虛寒泄瀉者忌用。牛蒡根是食材，不代表果實飲片及高濃度木脂素提取物可按食品方式長期自行使用。<ref name="polyu"/><ref name="hospital"/></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">== 相關條目 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[薄荷]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[連翹]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[桔梗]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[中藥列表]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>=<del class="diffchange diffchange-inline">品考</del>=</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== <ins class="diffchange diffchange-inline">參考資料 ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"><references/></ins></div></td></tr>
</table>
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https://cmedwiki.com/index.php?title=%E7%89%9B%E8%92%A1%E5%AD%90&diff=2339&oldid=prev
Lokhang：已建立頁面，內容為 "=來源= 牛蒡子為菊科植物牛蒡的乾燥成熟種子。 =性味= 味辛、苦，性寒。 =歸經= 歸肺、胃經。 =功效= 疏散風熱、解毒透疹、…"
2020-01-08T15:46:59Z
<p>已建立頁面，內容為 "=來源= 牛蒡子為菊科植物牛蒡的乾燥成熟種子。 =性味= 味辛、苦，性寒。 =歸經= 歸肺、胃經。 =功效= 疏散風熱、解毒透疹、…"</p>
<p><b>新頁面</b></p><div>=來源=<br />
牛蒡子為菊科植物牛蒡的乾燥成熟種子。<br />
=性味=<br />
味辛、苦，性寒。<br />
=歸經=<br />
歸肺、胃經。<br />
=功效=<br />
疏散風熱、解毒透疹、利咽消腫、滑腸通便。<br />
=註解=<br />
《名醫別錄》：味辛，平，無毒。主明目，補中，除風傷。根莖，治傷寒、寒熱、汗出，中風，面腫。<br />
<br />
《本草拾遺》：味苦，主風毒腫諸瘻。<br />
<br />
《藥性論》：亦可單用，味甘，無毒。能主面目煩悶，四肢不健，通十二經脈，洗五藏惡氣，子研末投酒中，浸三日，每日服三二盞，任性飲多少，除諸風，去丹石毒，主明目，利腰腳。又食前吞三枚熟下，散諸結節，筋骨煩熱毒。又根細切如豆，麵拌作飲食之，消脹壅，又莖葉煮汁釀酒良。又取汁夏月多浴，去皮間尋尋如蟲行風，洗了慎風少時。又能拓一切腫毒，用根葉入少許鹽花。<br />
=用量=<br />
<br />
=品考=</div>
Lokhang