“形、色、气、味”鉴中药  

Identification of Chinese herbal medicine by shape, color, smell and flavor

作　　者：陈晓旭[1] 徐茂玲[2] 

机构地区：[1]天津中医药大学第一附属医院,天津300193 [2]天津医科大学总医院,天津300072

出　　处：《天津中医药大学学报》2014年第3期132-133,共2页Journal of Tianjin University of Traditional Chinese Medicine

基　　金：天津市卫生局中医中西医结合科研项目(11029)

摘　　要："形、色、气、味"是每种中药材各种构成和成分性质的综合体现,运用"形、色、气、味"的技巧,"形状三看法"、"色泽三观法"、"气味三嗅法"、"味道三感法"鉴别的技能,既简单快捷,又准确无误,对指导中药鉴别工作,尤其是在没有理化实验条件的情况下,对中药鉴别有普遍的现实指导意义。Shape, color, smell and flavor of Chinese herbal medicine are the comprehensive reflection of the nature of the composition and ingredients. The simple, fast and accurate identification skills include shape threeview method, color three-observation method, smell three-olfactory method and flavor three-tasting method, which have a common practical guiding significance for the identification of Chinese herbal medicine, especially in the absence of physical and chemical experimental conditions.

关 键 词：中药 形色气味 鉴别 

分 类 号：R282[医药卫生—中药学]