黑人参为一种新型人参炮制品，是将鲜人参“九蒸九晒”而制得，近年来受到国内外学者的关注。目前黑人参的炮制工艺标准并不统一，研究发现炮制温度、时间、原料、压力等都会对黑人参制作工艺有影响。黑人参中化学成分主要有人参皂苷、多糖、氨基酸等，其药理研究主要集中在抗肿瘤、抗脂质、抗氧化等方面，相较于白参、红参而言，黑人参的人参皂苷、多糖等含量更高，抗肿瘤、抗氧化等活性更强，因此黑人参具有独特的化学成分及药理活性，值得进行深入研究。但目前国内外对黑人参的研究较少，并且缺乏相应的质量控制评价标准。综述了黑人参的炮制方法、化学成分、药理作用的研究进展，以期为黑人参质量评价标准的建立、开发与利用其有效成分提供参考。

Black ginseng is a new kind of processed Renshen (Ginseng Radix et Rhizoma), is made from fresh Ginseng Radix et Rhizoma by nine times steaming and nine times shining, and has received widespread attention of domestic and foreign scholars in recent years. Presently, there are no uniform standards for the processing technology of black ginseng. It was found that processing temperature, time, raw material, pressure and so on all affected the processing technology of black ginseng. The main chemical constituents of black ginseng are ginsenoside, polysaccharide and amino acid. Pharmacological research has mainly focused on anti-tumor, anti-lipid, and anti-oxidation properties. Compared with white ginseng and red ginseng, black ginseng has higher contents of rare saponins and polysaccharides with stronger anticancer and antioxidant activities. Therefore, it is worthy of further study for its unique chemical constituents and pharmacological activities. However, the literature on black ginseng is still lacking, and there is no quality control evaluation standard. In this paper, research progress on processing methods, chemical constituents, and pharmacological actions of black ginseng is reviewed, in order to provide reference for the establishment of quality evaluation standards and development and utilization of effective constituents of black ginseng.

R282.710.5

广东省教育厅新冠肺炎疫情防控科研专项（2020KZDZX1124）；中国医学科学院/北京协和医学院药物研究所天然药物活性物质与功能国家重点实验室开放基金资助项目（GTZK202010）；和田地区技术研究与开发经费项目（201910）