中药五味理论的临床应用  

The Clinical Application of Five Flavours Theory of Traditional Chinese Medicine

作　　者：冯文战 李光霞 张林 高立 刘代群 李陶 彭艳 

机构地区：[1]四川省泸州市西南医科大学附属中医医院全科医学科,泸州646000

出　　处：《光明中医》2016年第19期2783-2785,共3页GUANGMING JOURNAL OF CHINESE MEDICINE

摘　　要：四气五味理论是中药药性的重要组成部分,从《神农本草经》到后世的本草著作中均有中药四气五味的论述,《黄帝内经》中有大量篇幅将中药五味理论与临床治疗结合起来,将中药的五味功能化,用于指导临床治疗。中药五味理论的临床运用在后世医家的论著里未能得到系统总结和发展。现将中药五味理论与藏象理论及脏腑升降理论相结合,用于指导内科杂症的治疗选药,效果显著,从五味理论的理论渊源、临床应用,初步探讨五味理论的临床应用,并附医案3则。Four properties and five flavours theory of traditional Chinese medicine is an important part of medicinal properties of traditional Chinese medicine. From Shennong Bencao Jing to later generations of medical book, there are discussions on four properties and five flavours of traditional Chinese medicine. In Neijing, there are many chapters contain the combination of traditional Chinese medicine theory and clinical treatment, and five flavours are functionalized and are used to guide clinical treatment. The five flavours theory of traditional Chinese medicine in the later clinical use failed to get the system summary and development. In this paper, five flavours of traditional Chinese medicine was combined with zang-fu organs ascending and descending theory, which was used to guide treatment of internal diseases medicine, and the effect was remarkable. The clinical application of five flavours of traditional Chinese medicine was discussed from the theoretical sources and clinical application. Some medical cases are as follows.

关 键 词：四气五味 升降浮沉 中医药疗法 临床中药学 中药基础理论 

分 类 号：R285.1[医药卫生—中药学]