摘要
“汤液经法图”所示的诊治体系需要中药五味理论的参与,而五味理论又与中药的五行属性密切关联。《辅行诀五脏用药法要》记录了25味常用重要中药(原文称为“药精”)的五行属性,例如,附子为木中水、人参为土中土、黄连为水中火等,但其真实内涵尚未明确。本文尝试寻找中药的五行属性与四气、五味、归经、饮片真实味道等的相关性。首先,通过对《辅行诀五脏用药法要》现有21个传抄本的比较,确定25味药精的五行属性。然后,将其拆分为前位属性和后位属性,并与《神农本草经》、《中国药典》、《中药大辞典》等权威参考书的药性记载相比较,计算符合率。结果发现,25味药精五行属性的前位属性,与《中国药典》五味的总体符合度最高(76%);25味药精五行属性的后位属性,与《中国药典》归经的总体符合度最高(68%)。中药五味理论的演化和复杂化、中药归经理论的局限性、《辅行诀》传抄本错简和中药品种变迁是造成存在不符合案例的可能原因。
The diagnosis and treatment system shown in“Tang-Ye-Jing-Fa Map”needs the participation of the fiveflavor theory of traditional Chinese medicine(TCM),which is closely related to the five-element attribute of Chinese herb medicines.The five-element attributes of 25 commonly used herbs(originally known as“essential herbs”)recorded in the Fu Xingjue.For example,Fuzi(Radix Aconiti Lateralis Preparata)is“water in wood”,Renshen(Radix Ginseng)is“earth in earth”,Huanglian(Rhizoma Coptidis)is“fire in water”,etc.However,its real connotation is not clear yet.This paper attempted to find the correlations between the five-element attributes of herbs and four qi,five flavor,meridian tropism,the real taste of pieces of decoction,etc.First of all,through the comparison of 21 copies of Fu Xingjue,the fiveelement attribute of 25 essential herbs were determined.Then,these attributes were divided into former attributes and latter attributes,and compared with the property records of Shennong Materia Medica,Chinese Pharmacopoeia,Dictionary of TCM Herbs and other authoritative reference books.The coincidence rate was also calculated.The results showed that the former attribute of the five elements of 25 essential herbs was the highest(76%)in accordance with herbal flavor property in Chinese Pharmacopoeia,and the latter attribute was the highest(68%)in accordance with herbal meridian tropism in Chinese Pharmacopoeia.The possible reasons for the existence of non-conforming cases included the evolution and complexity of five flavor theory,the limitations of the meridian tropism theory,the mistakes of the copies of Fu Xingjue and the changes of the varieties of Chinese herbs.
作者
王宇光
金锐
Wang Yuguang;Jin Rui(Beijing Jiaotong University Community Health Center,Beijing 100044,China;Beijing Shijitan Hospital,Capital Medical University,Department of Pharmacy and Beijing key Laboratory of Bio-characteristic profiling for Evaluation of Rational Drug Use,Beijing 100038,China)
出处
《世界科学技术-中医药现代化》
CSCD
北大核心
2021年第2期385-390,共6页
Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology
基金
中国铁路总公司科研项目(J2016Z032):“苦温”、“甘寒”等双向性气味组合的功效特征挖掘及实证,负责人:金锐
北京市中医管理局北京中医药科技发展资金项目(QN2016-04):中成药重复用药量化点评方法的数学建模及实证,负责人:金锐。
关键词
汤液经法图
药精
五行属性
五味
归经
TangyeJingfa Map
Essential herbs
Five-element attribute
Five flavor theory
Meridian tropism
