基于分类关联规则的中药功效与药味关联关系研究  

Association Relationship between Functions and Flavors of TCM Based on Classification Association Rules

作　　者：杨雪梅[1] 赖新梅[1] 陈梅妹[1] 林端宜[1] 

机构地区：[1]福建中医药大学中医证研究基地,福建福州350122

出　　处：《中国中医药信息杂志》2013年第1期31-34,共4页Chinese Journal of Information on Traditional Chinese Medicine

基　　金：福建省科技计划重点项目(2009Y0030);福建省教育厅课题(JA09130);福建省卫生厅重点项目(wzzsj0901;wzzsj0902)

摘　　要：目的为中药药性五味理论的全面总结奠定大样本数据挖掘的基础,并为中药新资源的开发及临床用药提供五味药性判定的理论线索。方法选择《中华本草》所载8 980味中药的五味数据及关联的药物功效索引数据作为数据集,采用IBM SPSS Clementine 14.1数据挖掘平台,选择Apriori模型挖掘分类关联规则,设置规则前件最小支持度阈值为0.5%,最小置信度阈值为80%。结果共挖掘出涉及甘、辛、苦3种药味的分类关联规则21条。具有生津止渴、补气、补阴、润肺、补肺、生津止渴&清热、润肺止咳、补气&补血、润燥、除烦、补脾益气功能的中药其药味多为"甘";具有发散风寒、解表、温中、散寒止痛功能的中药其药味多为"辛";具有消肿止痛&清热解毒、清热泻火、清热燥湿、化瘀止血&清热解毒、杀虫&清热解毒、止痛&清热解毒功能的中药其药味多为"苦"。结论本研究挖掘出的功效与甘、辛、苦三味之间的关联规律完全基于大量中药数据,后续还需通过各种试验多方验证以构建完整的中药药性理论体系。Objective To lay the foundation of the large sample data mining for a comprehensive summary concerning five flavors theory of TCM,and provide theory clues on determination of five flavors for the new resource development of TCM and clinical use of Chinese medicine.Methods Five flavors data of 8 980 Chinese medicines from Chinese Herbal Medicine（CHM） and associated function index data were chose as data sets.IBM SPSS Clementine 14.1 data mining platform and Apriori model were adopted to mining classification-association rules,setting the minimum support threshold of rule antecedent and the minimum confidence threshold as 0.5% and 80%.Results Twenty-one classification-association rules involved in sweet,pungent and bitter flavors were found.It was discovered that the TCM with functions of ＂producing fluid to quench thirst,tonifying qi,nourishing yin fluid,moistening the lung,tonifying the lung,producing fluid to quench thirst and clearing heat,moistening the lung to stop cough,tonifying qi and nourishing blood,moistening dryness,eliminating restlessness,tonifying the spleen and replenishing qi＂ was likely sweet in flavor,with functions of ＂dispelling wind-cold,releasing the exterior,warming the middle,dissipating cold to stop pain＂ was likely pungent in flavor,and with functions of ＂subduing swelling to stop pain and clearing heat to remove toxin,clearing heat and purging fire,clearing heat and drying dampness,resolving stasis to stop bleeding and clearing heat to remove toxin,killing worms and clearing heat to remove toxin,stopping pain and clearing heat to remove toxin＂ was likely bitter in flavor.Conclusion These association rules between functions and sweet,pungent and bitter flavors were discovered based on a large number of traditional Chinese medicine data completely.Follow-up,a variety of experiments was needed in order to establish a complete theoretical system of traditional Chinese medicines.

关 键 词：五味 中药功效 分类关联规则 

分 类 号：R2-05[医药卫生—中医学] R285.1