温热类中药材“形、色、嗅、味”特征初步分析  

Preliminary analysis on morphological characteristics of traditional Chinese medicines in hot property

作　　者：翟华强[1] 王燕平[2] 黄璐琦[3] 金世元 王永炎[2,3] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]中国中医科学院中医临床基础医学研究所,北京100700 [3]中国中医科学院,北京100700 [4]北京卫生学校,北京100053

出　　处：《中国中药杂志》2013年第8期1255-1257,共3页China Journal of Chinese Materia Medica

基　　金：中国博士后科学基金项目(2012M510346);北京市自然科学基金项目(7102097)

摘　　要：目的:探讨温热类中药材的"形、色、嗅、味"等形态学特征。方法:选取114味温热药作为研究对象,应用EpiDa-ta 3.02软件建立数据库,应用SPSS 18.0统计软件进行数据分析。结果:在形状方面,以圆柱体最多,25例,占21.9%;片状12例,占10.5%;圆球状11例,占9.6%;卵状和块状各9例,分别占7.9%;椭圆形8例,占7.0%;其余形状分布较为分散。在颜色方面,以红色最多,45例,占39.5%;黄色29例,占25.4%;黑色16例,占14.1%;绿色15例,占13.2%;白色9例,占8.9%。在气味方面,以香气为主,62例(包含微香),占54.4%;气微28例,占24.6%;无臭13例,占11.4%;特异7例,占6.1%;微腥4例,占3.5%。味道以辛(包括微辛)最多,36例,占31.6%;苦(包含微苦)35例,占30.7%;甘(包含微甘)19例,占16.6%;咸(包含微咸)5例,占4.5%;酸(包含微酸)4例,占3.5%;淡11例,占9.6%;涩3例,占2.6%;麻1例,占0.9%。在质地方面,硬(包括较硬,坚实)占39.4%;脆占24.6%;体轻占12.3%;体重占3.5%;松占2.6%;韧占5.3%。结论:温热中药的形态学特征具有一定规律,以圆柱形、红色、气香、味辛、质地坚硬者为多,适合进一步挖掘整理。Objective ： To study morphological features of traditional Chinese medicinal herbs in hot property. Method ： Alto- gether 114 traditional Chinese medicinal herbs in hot property were selected as study objects. EpiData 3.02 software was applied to es- tablish a database, and SPSS 18.0 statistical software was used for data analysis. Result： In terms of shape, there were 25 cylindrical herbs, accounting for 21.9%, which was the largest proportion; 12 flaky herbs, taking up 10. 5% ; 11 sphere herbs, occupying 9. 6% ; 9 ovate and massive herbs, respectively, accounting for 7. 9% ; 8 oval herbs, taking up 7. 0% ; and the rest herbs were distrib- uted dispersedly. By color, there were red cases, accounting for 39.5% , which was the largest proportion; 29 yellow cases, account- ing for 25.4% ; 16 black cases, accounting for 14. 1% ; 15 green cases, accounting for 13.2% ; and 9 white cases, accounting for 8. 9%. By odor, there were 62 cases with aroma （ including slight aroma） , accounting for 54.4% ; 28 cases with slight odor, account- ing for 24. 6% ; 13 cases without odor, accounting for 11.4% ; 7 cases with specific odor, taking up 6. 1% ; 4 fishy cases, taking up 3.5%. By taste, there were 36 cases in pungent taste （ including alight pungent）, occuping 31.6% ; 35 cases in bitter taste （ inclu- ding slight hitter）, taking up 30.7% ; 19 sweet cases （including slight sweet）, occuping 16. 6% ; 5 salt cases （including slight salt）, occuping 4. 5% ; 4 sour cases （including slight sour）, occuping 3.5% ; 11 cases in fiat taste, occuping 9. 6% ; 3 astringent cases, occupying 2. 6% ; and 1 numb-taste case, occuping 0. 9%. In terms of texture, hard herbs （ including hard and solid ones） occupied 39.4% ; crisp herbs occupied 24. 6% ; light-weigh herbs occupied 12. 3% ; heavy-weigh herbs occupied 3.5% ; loose herbs occupied 2. 6% ; and tough herbs occupied 5.3%. Conclusion： The morphologic characteristics of traditional Chinese medicines in hot property show certain regularity. They are mostly

关 键 词：温热中药 形态学特征 药性 

分 类 号：R282.5[医药卫生—中药学]