淫羊藿性味考证研究  

Textual research on Epimedium taste

作　　者：韩贞爱 杨晓旭[1] 薛迪[1] 王宇[1] 刘树民[1] 

机构地区：[1]黑龙江中医药大学药物安全性评价中心黑龙江省高等院校中药基本理论研究科技创新团队,哈尔滨150040

出　　处：《吉林中医药》2015年第7期722-726,共5页Jilin Journal of Chinese Medicine

基　　金：国家重点基础研究发展计划(973计划)(2013CB531804)

摘　　要：目的为进一步探讨淫羊藿性和味的发展演变过程,了解和分析其性味与其补肾阳,强筋骨,祛风湿功效的关系,从而为中药基础理论研究提供可靠的技术支持。方法在中医药理论的指导下,通过历代本草著作和现代文献研究对中药淫羊藿的辛、苦、甘味和寒、温性的评述和记载进行考证,对其发生变化的原因进行逐一解释和阐明。结果经考证理清了淫羊藿的味从辛味到甘味再到苦味以及其性从寒性到平到微温再到温性的发展演变过程,以及性味和功效的关系并发现其性发生显著性变化的原因可能与其经过炮制过程有关。结论为今后探讨淫羊藿的性味学和药效学研究,现代药理学研究成果与中药现代化相结合,深入开发探索其临床应用等提供重要的利用价值。Objective To further explore the development of epimedium and taste evolution process ,so as to understand and analyze their natural flavour with kidney Yang ,strong bones and muscles ,the functions of wet effect ,the relationship between to provide reliable technical support for traditional Chinese medicine basic theory research .Methods Under the guidance of TCM theory ,through the past dynasties materia medica books and modern literature research of traditional Chinese medicine epimedium sheen ,bitter and umami and cold ,warm to record and review ,and to explain the reasons of the change one by one and clarify .Results Epimedium was of textual research on the flavor from sheen flavour to grape to bitter taste ,and the natural from cold to flat to lukewarm to warm the evolution of process ,and the relationship between natural flavour and effect and found that the significant changes of the reason may be related to its after process .Conclusion For the future of epimedium natural flavour and pharmacodynamics research ,combining modern pharmacology research and modernization of traditional Chinese medicine ,further development to explore its clinical applications provide important using value .

关 键 词：淫羊藿 性味 考证 辛味 苦味 甘味 

分 类 号：R281[医药卫生—中药学]