《伤寒杂病论》中用酒宜忌  

Appropriateness and Contraindication about the Using of Wine in Shanghan Zabing Lun

作　　者：杨梦琪[1] 王瑞颖[1] 苏中昊[1] 

机构地区：[1]上海中医药大学,上海201203

出　　处：《中医药导报》2016年第8期5-7,共3页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家基础科学人才培养基金项目(J1103607);项目名称:中医学专业本科生科研创新能力训练体系建设与优化

摘　　要：介绍东汉时代清酒与白酒的区别,并分析《伤寒杂病论》中适宜用酒的原因与不能在酒后服药的原因,列举相应医案以佐证。东汉时代的白酒与清酒都属于现代低浓度的米酒,只是清酒酒性较白酒稍烈。在大剂量滋阴药物中加入清酒可以防止滋腻碍胃;在痰壅气滞时加入白酒可以行气导滞。然而,嗜酒之人体内湿热甚,处方时若贸然投以辛热、甘味、滋腻药物则易呕吐,如实为病情所需,则在用药时可以佐清热燥湿、健脾降气之药。医家选方用药时要在辨证的同时结合患者体质,这样才能药到病除。The author made the understanding of Qingjiu and Baijiu which belonged to Donghan Danasty, analyzed the prescriptions of Shanghan Zabing Lun in which one decocion should use wine and one decocion cannot be used after having wine, and found relative consilias to confirm the analysis. The author thought that the Qingjiu and Baijiu in Donghan Danasty was equal to today＇s low conentration rice wine, and Qingjiu was stronger than Baijiu. When using a megadose of yin-nourishing medicine, Qingjiu was allowed to use to prevent the stomach from being greasy. Baijiu can promote Qi circulation when the relevant situation occurred. However, the body of patients who take to drink was muggy. If warm, sweet and greasy medicine was used rashly, pa- tients would be emesis. Heat-clearing and damp-drying, spleen-tonifying and qi-depressing medicine can be used when necessary. The doctors of traditional Chinese medicine must treat based on syndrome differentiation and combine the patients with corporeity so that the diseases would be dislodged along with the medicine.

关 键 词：张仲景 《伤寒杂病论》 清酒 白酒 禁忌 适宜 

分 类 号：R222[医药卫生—中医基础理论]