紅參白參起源辨析

人參市場品，主要是紅參，其次白參，兩者熟用、生用，性味、功效不同，銷售量差很大，使用者常為之困擾。一般人糢糊以為2者漢唐就有，大陸藥史名著專書，誤認為清代開始，本研究發現（1）從漢迄宋代，都是用白參，但有蟲蛀的問題。（2）宋代，高麗為了防蟲蛀，發展了蒸煮製造紅參的方法，後來，中國明代、清代亦採用蒸煮加工，有了紅參，更易儲存、方便、好用，可證開始只是單純為便於銷售、保存。（3）中醫藥是臨床經驗的累積，明代後，醫家從臨床經驗，發現紅白參功效有不同，開拓了紅參用於溫補的療效，這轉折就是中醫臨床經驗的珍貴特色，也說明中醫藥專題研究，溯源瞭解來攏去脈，是很重要工作。本研究分2篇，（1）溯源，從歷史、本草文獻，來分析理清其古代之產地、採收、加工、炮製、白參蟲蛀、蒸法製做紅參得以久藏等，瞭解來攏去脈，轉折改變。（2）從歷代諸家本草人參功效電腦解析，得知人參功能17項、主治16項，特效等22筆，必用等39筆的記錄，其輕重緩急清晰可見，對於紅白參古籍功效、現代化學成分藥理論文、台灣中藥商經驗等諸不同，取特點整理出差異比較表，選出宜用白參的習用25方，這第二篇另投《台灣中醫醫學雜誌》。「紅參白功效、用方有何不同？」，是藥廠、中醫師、中藥店常困擾的問題。我們的貢獻，有了這2篇論文，來龍去脈，撥雲見日，得以理清、解決這問題。讓大家明白，不再有如何使用之困擾。

關鍵字

起源；蟲蛀；加工；蒸製

並列摘要

In terms of ginseng market, red ginseng is the main product, and white ginseng is the next. Both of them can be taken in an cooked or uncooked form, and they have different properties and effects, sales of large differences, users often plagued. White ginseng was more often used from Han Dynasty to Song Dynasty, but had the problem of insects bite. In Song Dynasty, in order to prevent the bitten by insects, Goryeo (Korea) developed the steaming and boiling method to make red ginseng products. Then, in Ming and Qing Dynasties, the steaming and boiling processing was also adopted. As a result, the red ginseng product could be stored and used more conveniently, as well as with distinct clinic effectiveness from white ginseng product. By quoting history and herbal literature to clearly analyze and organize the origin of ancient production place, harvest, processing, decoction, white ginseng bitten by insects and the steaming method of making red ginseng and how the product can be stored for a long time. This research papers among two, let everyone know, no longer how to use the troubled white ginseng, red ginseng.