以真实滋味标定中药五味的原因、困惑和对策  

Reason,trouble and strategy of using true tastiness to mark five flavours of herbs

作　　者：唐怡[1] 秦旭华[1] 胡荣[1] 鲍荟竹[1] 李祖伦[1] 

机构地区：[1]成都中医药大学药学院中药教研室,成都610075

出　　处：《中华中医药杂志》2010年第9期1366-1368,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)(No.2006CB504703)~~

摘　　要：中药五味是指辛、甘、酸、苦、咸5种药味。五味既反应药物真实滋味,也反映药物作用特点。笔者提出以药物真实滋味来标定五味,希望改变五味标定依据混乱的现状,为探索味-效联系的物质基础提供思路。The five flavours of traditional Chinese medicine（TCM）stand for five tastes,such as pungent,sweet,sour,bitter and salt.The five flavours not only stand for the actual tastiness of herbs,but also the effect characteristic of TCM according to traditional medical theory.So this kind of situation led to a disorder of the marking standardization of five flavours.So the authors think that we should mark herbs（or TCM）based on their true tastiness,and this way maybe help us to solve the problem and to research the relationship between the flavours and the effect of the herbs（or TCM）.

关 键 词：中药 五味 标定 对策 

分 类 号：R285[医药卫生—中药学]