摘要
"味性化味"(Ro Nus Zhur Jes)理论是藏族药学(简称藏药)的核心内容,可分为"味性能"(Ro Yi Nus Pa)和"本质性能"(Ngo Bovi Nus Pa),而"味性能"又分为六味、三化味、八性、十七效等;"本质性能"又分为气味功效、生地功效、颜色功效、同形功效等8种,是藏药从采集到炮制,从配伍到成品的理论依据。藏药"味性化味"理论与疾病的20种特性形成轴承关系,通过"味性化味"的配伍,调节三因的紊乱,达到防治疾病的目的。藏药经典方剂都在该理论指导下配伍而成,因此,开展藏药"味性化味"理论研究,可揭示藏医用药规律的科学内涵。但目前藏药研究主要集中在化学成分和药理机制等邻域,很少从藏药"味性化味"理论来研究,脱离了藏药传统理论的指导,很难发现藏药配伍的核心规律。本文基于3 000余函藏医古籍文献,应用历史时间轴方法和Gephi v0. 8. 2可视化软件等梳理藏药"味性化味"理论的传承历史,阐释藏药六味、三化味、十七效等如何作用于三因和20种特性等疾病属性,以期为藏药药性研究提供理论参考。
Ro Nus ZhurJes theory is the core content of Tibetan medicine,it can be divided into 'taste performance'(Ro Yi Nus Pa) and 'essential performance'(Ngo Bovi Nus Pa),and 'taste performance'is divided into six tastes,eight properties,three tastes after digestion,seventeen effects and so on. 'Essential performance'is divided into eight kinds,including odor efficacy,sources efficacy,color efficacy,et al. Form bearing relationships that 'taste performance ' and 'essential performance ', the butt welding joins the threefactors and twenty characteristics of disease,it is the theoretical basis of Tibetan medicine from collection and processing,from formula to finished product. It is also the main method for the evaluation of drug performance by Tibetan medicine. Many classic Tibetan medicine prescriptions are compatible under the guidance of Ro Nus ZhurJes. However,at present,the research of Tibetan medicine mainly concentrates on the chemical composition and pharmacological mechanism. It is seldom studied from the Ro Nus Zhur Jes theory of Tibetan medicine. It is difficult to find the core rules and effect of Tibetan medicine. Therefore,based on the ancient literature of Tibetan medicine,this paper combs the theory of Tibetan medicine property,explains the six tastes,three tastes after digestion,and seventeen effects of Tibetan medicine function in three-factors,twenty characteristics and other diseases attributes,in order to provide theoretical reference for the study of drug properties of Tibetan medicine.
作者
文成当智
贡保东知
东改措
仁真旺甲
泽翁拥忠
贡却拉姆
WENCHENG Dang-zhi;GONGBAO Dong-zhi;DONG Gai-cuo;RENZHEN Wang-jia;ZEWENG Yong-zhong;GONGQUE La-mu(Ethnic Medicine School,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Mongolia and Tibetan Medicine Hospital in Doulan County,Delingha 816100,China;Mongolian and Tibetan Medicine Hospital in Haixi State,Delingha 817000,China;Tibetan Traditional Medical College,Lhasa 850000,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2019年第5期201-207,共7页
Chinese Journal of Experimental Traditional Medical Formulae
基金
西藏自治区教育厅教改项目(JG2015-35)
青海省中藏医药研究课题(2016208)
关键词
藏药
《四部医典》
味性化味
味性能
本质性能
六味
三化味
Tibetan medicine
The Four Medical Tantras
Ro Nus ZhurJes
taste performance
essential performance
six tastes
three tastes after digestion
