Discussion on the principles of traditional Chinese medicine taste calibration based on historical systems theory
In this paper,the history and the system structuralism analysis method is used to explore the principle of calibrating the traditional Chinese medicine taste in history.It is pointed out that the record of the five flavors of traditional Chinese medicine was first seen in the Huangdi Neijing and Shennong Materia Medica Classic.Before the Song Dynasty,the medicinal flavors recorded in traditional Chinese medicine classics were mainly calibrated and modified based on taste.In the late Northern Song Dynasty,the appearance of the Bencao Yanyi marked the official transition from'taste flavor'to'theoretical flavor'of the five flavors of traditional Chinese medicine.The theoretical five flavors are mainly divided into four specific calibration methods due to their different derivation theories:five element attribute deduction,toxicity deduction,analogical deduction,and efficacy theory deduction.The labeling principle should simultaneously contain both'taste flavor'and'theoretical flavor'.The labeling of'taste flavor'should be mainly in accordance with Jiayou Bencao;While the labeling of'theoretical flavor'should mainly refere to Tangye Bencao,Yaopin Huayi,Benjing Shuzheng,etc..The labeling of'theoretical flavor'should note its theory and herbal effects and the drug flavors with clear theoretical sources should be selected.Finally,this article takes Xiangfu(Cypera root)as an example to demonstrate its medicinal flavor labeling.
Traditional Chinese medicine tasteStructuralismHistorical studyTaste calibration
NETL
NSTL
万方数据
