《伤寒杂病论》中醋的功效探讨  

Discussion on the efficacy of vinegar in Shanghan Zabing Lun

作　　者：朱飞叶[1] 谢冠群[1] ZHU Fei-ye;XIE Guan-qun(Zhejiang Chinese Medical University,Hangzhou 310053,China)

机构地区：[1]浙江中医药大学,杭州310053

出　　处：《中华中医药杂志》2018年第10期4310-4312,共3页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家重点基础研究发展计划(973计划)(No.2014CB543000;No.2014CB543001)~~

摘　　要：醋是一味历史悠久的中药,现在主要用于中药炮制和作为外用中药的溶媒,《伤寒杂病论》中有多处记载醋的临床应用,整理后发现,在芪芍桂酒汤、苦酒汤、猪胆汁方中,醋的主要功效是活血行气,消肿散结,发挥这些功效可能与醋中含有川芎嗪有关。乌梅丸中乌梅用醋炮制,是为了加强除烦下气、消痈杀毒。醋浆水与醋味道相似,也具有开胃消食的功效,但两者制作方法不同。醋作为一种发酵制品,营养丰富,口味独特,药食同源,还具有特殊的功效,值得进一步深入研究。Vinegar is a Chinese medicine with a long history. Vinegar is now mainly used for Chinese medicine processing and as a topical Chinese medicine solvent. There are many records of the clinical application of vinegar in Shanghan Zabing Lun. The main effect of vinegar is promoting blood and qi circulation and reducing swelling and resolving mass which may be related to ligustrazine in vinegar after researched Qishao Guijiu Decoction, Kujiu Decoction, Zhudauzhi Formula. Wumei in Wumei Pill with vinegar processing is to strengthen relieving restlessness and lowering qi, eliminating carbuncle and clearing away toxic materials. The taste of vinegar Jiangshui and vinegar are similar, and both have appetizing and improving digestion, but the two production methods are different. As a fermentation product, vinegar with nutrient-rich and unique taste, is homology of medicine and food, and also a special effect, which is worth further study.

关 键 词：醋 苦酒 伤寒论 金匮要略 功效 

分 类 号：R222[医药卫生—中医基础理论]