四物汤的气味配伍规律及临床新用  

The New Clinical Usages and the Nature and Flavor Compatibility Law of Siwu Decoction

作　　者：王瑞锋[1] 王雪[1] 

机构地区：[1]濮阳市中医院,河南濮阳457000

出　　处：《中医学报》2010年第1期137-138,共2页Acta Chinese Medicine

摘　　要：通过四物汤气味配伍规律分析,经过辨证可用于荨麻疹、神经性头痛、黄褐斑、肝性脊髓病,符合其病机的疾病,疗效较好。By analyzing the nature and flavor compatibility law of siwu decoction and differentiating zhong,we could cure urticaria,nerve headaehe,chloasmaandhepatic myelopathy with siwau decoction,the curative effect might be better if the syndrome differentiation accord with the pathogenesis.

关 键 词：四物汤 气味配伍规律 荨麻疹 神经性头痛 黄褐斑 肝性脊髓病 

分 类 号：R249.76[医药卫生—中医临床基础]