中药原料（中药材、中药饮片）的高效保质是保障下游中药产品安全、有效的重要环节，但目前缺乏系统性的中药原料保质期研究。以贮藏过程中的中药原料为对象，归纳中药保质期评价方法（经验分类法、长期稳定性实验、恒温加速实验和电子感官技术）和保质期变质类型（“走油”、虫蛀、变色、霉变、气味散失、风化或潮解、药效物质流失或转化）及原理，并参考相关文献报道的中药变质“最短-最长”时间归纳得出保质期的一般范围。建议合理借鉴食品加工、农产品贮藏等多学科现代科学先进技术，通过控制高质量原料、规范高标准包装以及完善高要求贮藏来延长中药保质期，同时也为科学制定中药保质期评价方法、规范建立中药质量评价体系提供参考，助推中医药产业高质量发展。

The efficient quality assurance of traditional Chinese medicine (TCM) raw materials (traditional Chinese medicinal materials, Chinese medicinal decoction pieces) is an important link to ensure the safety and effectiveness of downstream TCM products, but there is a lack of systematic research on the shelf life of TCM raw materials. Based on review of TCM raw materials during storage, the shelf life evaluation methods of TCMs were summarized including empirical classification, long-term stability test, accelerated constant temperature test, and electronic sensor technology; Moreover, the principles and deadlines of oil removal, insect infestation, discoloration, mildewing, smell loss, weathering/deliquescence, and loss/transformation of active substances affecting shelf life were also systematically summarized, and the shelf-life was the general range of shelf-life summarized by referring to the “shortest-longest” time of deterioration of TCMs reported in relevant literature. Therefore, it is suggested to reasonably learn from the modern science and advanced technology of food processing, agricultural product storage and other disciplines, by the controlment of high quality raw materials, standardization of high standard packaging and perfection of high required storage could extend the shelf life of TCMs, in order to provide reference for making scientifically evaluation method of shelf life and quality evaluation system of TCMs, to flourish the high-quality development of TCM industry.

国家重点研发计划项目(2018YFC1706104);国家自然科学基金面上项目(82074012);中国中医科学院优青项目(ZZ13-YQ-090-C1);天津市"131"创新型人才团队项目(201927)