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回顾中药五味的源流,分析五味的判定标准及五味的意义。认为《神农本草经》中的五味原指药物的真实滋味,后世由于岐黄五行学说和神仙方士内容的混入,导致五味逐渐演变为中药的性能。目前五味具有多重判定标准,且不能对药物的药效起到清晰的明示作用,因而实用价值不大。而将“味”作为药物的性状,标明药物的真实滋味,则可回归到《神农本草经》的原意,这样不仅有助于鉴别药材的质量,而且有助于把握汤药的滋味,具有一定的临床实际意义。故建议今后淡化作为性能的五味,强化介绍每味药物的滋味。
Recalling the origin of five flavors of traditional Chinese medicine, five flavors to determine the criteria and the meaning of five flavors. That the “Shen Nong’s Herbal Classic” refers to the original taste of the original flavor of medicine, later as a result of the Five Elements and the immortal alchemist content mixed, leading to the gradual evolution of Chinese medicine for the performance of Chinese medicine. At present, flavors with multiple criteria, and can not play a clear and clear effect on the efficacy of the drug, so the practical value is not. The “taste” as a drug traits, indicating the true taste of drugs, you can return to the original meaning of “Shen Nong’s Materia Medica,” This will not only help identify the quality of medicinal herbs, but also help to grasp the taste of decoction, with Certain clinical significance. Therefore, it is recommended to dilute the future as a performance of the five flavors, enhance the taste of each drug introduction.