基于气味理论的酸甘化阴法本质探析  

Exploration on essence of sour-sweet herbs nourishing yin based on theory of four nature and five flavours of drugs

作　　者：王景霞[1] 杨旭[1] 张建军[1] 黄斌[1] 王淳[1] 钟赣生[1] 高琳[1] 高学敏[1] 

机构地区：[1]北京中医药大学,北京100029

出　　处：《中华中医药杂志》2016年第6期2075-2078,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家自然科学基金项目(No.81202934)~~

摘　　要：酸甘化阴法是酸味与甘味药物相合化生阴津的临床常用方法,其起源于《黄帝内经》,应用于各世医家。其本质不仅有五味上的相合,亦有四气上的相偏,在阴阳中更可分阴阳,可为酸甘温润法、酸甘平润法、酸甘凉润法。酸甘化阴法所化之阴不仅有物质之阴,亦有功能之阴。文章基于气味理论对"酸甘化阴法"进行解读,在五味合和基础上加以四气的探讨,旨在揭示其内涵,更好的指导临床应用。The treatment method of sour-sweet herbs nourishing yin, which combine the sour and sweet herbs to nourish yin, is widely used in clinical practice. It is originated in Huangdi Neijing and adopted by many medical experts since ancient times. The essence of this theory is coincide with five flavours and has some different in four nature of drugs. The theory of soursweet herbs nourishing yin include three types： combining sour and sweet with warm property to benefit yin, combining sour and sweet with mild property to benefit yin and combing sour and sweet with cold property to benefit yin. The yin created by the method of sour-sweet herbs nourishing yin involves not only materials, but also functions. To analyze the theory of sour-sweet herbs nourishing yin on the basic of five flavors combining the four nature of drugs can help us to enrich the connotation and to better guide clinical applications.

关 键 词：酸甘化阴 气味理论 四气五味 

分 类 号：R2-0[医药卫生—中医学]