中药药味理论的传承与创新及中药药味的标定原则与方法研究——《本草纲目》药味及药味理论考
Inheritance on and innovation of traditional Chinese medicine(TCM) flavor theory and TCM flavor standardization principle——flavor theory in Compendium of Materia Medica
张卫 1张瑞贤 1李健1
作者信息
- 1. 中国中医科学院中药研究所,北京100700
- 折叠
摘要
历代本草文献中对于中药药味的标注却别很大.《本草纲目》是中国药物学界非常有影响力的著作,研究该书对药味的标注方法和原则,探讨其优势与不足,对于药味的标注化标注具有重要的借鉴意义.《本草纲目》重视药味理论,采用了宋明理学的方式来阐释药味与功效的关系,但并未应用和进一步发展宋元时期系统论的观念,同时该书也并未使用理论反推药味的方式标注药味.《本草纲目》在药味的标定上主要采用口尝药味的标定方式,应作为当前主流标定药味的方式.
Abstract
All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors.Compendium of Materia Medica is an influential book in TCM history.The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization.Compendium of Materia Medica pays attention to the flavor theory,explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties.However,the book has not reflected and further developed the systemic theory,which originated in the Jin and Yuan dynasty.In Compendium of Materia Medica,flavor are standardized just by tasting medicines,instead of deducing flavors.Therefore,medicine tasting should be adopted as the major method to standardize the flavor of medicine.
关键词
本草纲目/药味理论/五味/标定方式Key words
Compendium of Materia Medica/flavor theory/five flavors/standardization mode引用本文复制引用
出版年
2015
国家科技期刊平台
NSTL
维普
万方数据