摘要
探讨《温病条辨》所载方剂的性味配伍规律。认为其"辛苦咸寒以清热、苦辛寒温以祛湿、酸甘咸寒以滋阴、苦酸甘咸调水火",并分别以银翘散、白虎汤、清营汤、茵陈汤、清燥救肺汤等举例说明。
This paper discusses the composition of herbs reeorded in Detailed Analysis of Epidemic Warm Diseases based on their nature aml flavor. It is argued that ＂puugeut, bitter, sally flavors and cold natured herbs are used to clear heat; bitter, pungent flavors and cold, warm natured herbs to dispel dampness; sour and sweet, salty flavors and cold natured herbs to nourish yin; hitter, sour, sweet, salty flavors to regulate water＂ and fire. ＂Yinqian Powder＂, ＂Baihu l）ecuction＂, ＂Qingying Decoction＂, ＂ Yinchen Decoction＂, ＂Qingzao Jiutfer Decoction＂ are presented.
出处
《上海中医药杂志》
2014年第2期24-26,共3页
Shanghai Journal of Traditional Chinese Medicine
关键词
《温病条辨》
性味配伍
规律
Detailed Analysis of Epidemic Warm Diseases
nature and flavor compatibility
law
