摘要
"酸甘化阴"是药味合化反应的主要形式之一,起源于《内经》,应用于《伤寒论》,发展、概括于金元时期的成无己,提出于明清时期的缪希雍和吴鞠通。"酸甘化阴"的实质不应仅仅停留在补益阴液、生津润燥上,还应包括酸甘补阴、酸甘固涩、酸甘缓急。酸甘药物主要分布于清热、止血、安神、补虚、收敛等章节;酸甘方主要见于温里剂、补益剂、固涩剂、安神剂、治风剂等章节。
＂Sour and sweet flavors transforming into yin＂ is one of the main forms of herb flavors combination and transform reaction.It originated from Neijing,applied in Treatise on Febrile Diseases,developed and summarized by Cheng Wuji in the Jin and Yuan Dynasties,named by Miu Xiyong and Wu Jutong in the Ming and Qing Dynasties.The essence of ＂Sour and sweet flavors transforming into yin＂ not only refers to nourishing yin fluid,promoting fluid production to moisten dryness,but also includes that sour-sweet flavors have nourishing yin,astringing and relaxing effects.The sour-sweet herbs can be found in the chapters of heat-clearing,blood-stopping,spirit-quieting,supplementing and astringing;the sour-sweet prescriptions are mainly distributed in the chapters of interior-warming,supplementing,securing and astringing,spirit-quieting and wind-dispelling prescriptions.
出处
《上海中医药大学学报》
CAS
2013年第3期22-24,共3页
Academic Journal of Shanghai University of Traditional Chinese Medicine
关键词
酸甘化阴
补阴
固涩
缓急
Sour and sweet flavors transforming into yin
nourishing yin
astringing
relaxing tension
