中药发酵技术是传统中药炮制方法之一。目前发酵中药研究多集中在发酵菌种筛选、发酵体系优化、化学成分分析和药理功能的证明上，尚缺乏对中药发酵理论的深入探讨。通过对传统发酵中药的炮制及功效、现代发酵中药的工艺和“减毒、增效”的研究进展进行综述，在此基础上提出了发酵中药的“发酵配伍”理论，并对其理论内涵、论证方法和未来发展方向进行讨论。该理论可弥补发酵中药领域中理论的缺失，为发酵中药的实验和理论研究提供思路，为阐明中药发酵的科学内涵提供理论基础。

Traditional Chinese medicine fermentation technology is one of the traditional Chinese medicine (TCM) processing methods. At present, the research on fermented TCM mostly focuses on the selection of fermentation strains, the optimization of fermentation system, the analysis of chemical composition, and the proof of pharmacological functions, but there is still a lack of in-depth discussion on the fermentation theory of TCM. Through the preparation and efficacy of traditional fermented TCMs, the technological progress of modern fermented TCMs and the research progress of “toxicity reducing and efficacy enhancing” were summarized, and on this basis, the theory of “fermentation compatibility” of fermented TCMs was proposed, and its theoretical connotation, demonstration methods, and future development direction were discussed. This theory can make up for the lack of theory in field of fermented TCM, provide ideas for the experimental and theoretical research of fermented TCM, and provide a theoretical basis for clarifying the scientific connotation of fermentation in TCM.

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国家自然科学基金资助项目（82174093）