摘要
探究玄参单味转变为复合药味的原因,阐述玄参性味的科学本质,为进行玄参及其化学拆分组分的药味药理学研究及药味归属研究提供理论支撑。通过考证历代本草著作对玄参性味的记载,结合中药性味理论的发展演变过程,推导玄参性味的演变过程及各时期性味的内涵。结果发现玄参药味演变过程为"苦"味至"咸"味至"苦、咸"复合药味,再至"甘、苦、咸"复合药味,玄参"甘、苦、咸"药味可涵盖各时期性味的内涵,能全面地解释玄参的功效;玄参药性"微寒"。
The reason why the flavor of Radix Scrophulariae becomes multiple from single was explored to elucidate the scientific essence and provide a theoretical support for the research on the ingredients of pharmacology, flavors ownership and chemical component of Radix Scrophulariae.Based on the herbal medicine works in successive dynasties and the evolution process of nature and flavor theory of Chinese medicine, we deduced how the nature and flavor of Radix Scrophulariae to evolve and its connotation.The findings showed that the flavor of Radix Scrophulariae was initially ‘bitter', ‘salty', and then became bitter and salty, and finally became ‘sweet, bitter and salty'.The multiple flavors including ‘sweet, bitter and salty' could cover the nature and flavor of Radix Scrophulariae in each period, which could help fully understand the effect of Radix Scrophulariae.As far as the nature of Radix Scrophulariae was concerned, it could be categorized as ‘slightly cold'.
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2017年第2期429-431,共3页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
国家重点基础研究发展计划(973计划)项目(No.2013CB531804)~~
关键词
玄参
性味
本草考证
Radix Scrophulariae
Nature and flavour
Herbal textual
