淡豆豉的本草考证  

Herbalogical Textual Research of Sojae Semen Praeparatum

作　　者：王思齐 王满元[1,2] 关怀 阮佳琦[1,2] 史赫男 WANG Si-qi;WANG Man-yuan;GUAN Huai;RUAN Jia-qi;SHI He-nan(School of Traditional Chinese Medicine,Capital Medical University,Beijing,China 100069;Beijing Key Lab of TCM Collateral Disease Theory Research,Beijing 100069,China)

机构地区：[1]首都医科大学中医药学院,北京100069 [2]中医络病研究北京市重点实验室,北京100069

出　　处：《中国现代中药》2018年第4期473-477,488,共6页Modern Chinese Medicine

基　　金：公益性行业科研专项经费项目;六神曲等7种中药发酵技术及规范化应用研究(201507004-03-4)

摘　　要：理清淡豆豉本草传承情况,阐述淡豆豉药名与性味的演变,为淡豆豉的合理使用及进一步深入研究提供支持。采用本草考证的研究方法,探究历代本草著作中淡豆豉的发展演变,从而分析本草始载,发现药名与药性变化规律。经考证确认,淡豆豉始载于《名医别录》。早期医家临床应用以食品豆豉为主,对咸、淡豆豉均有药用记载。明代医家开始关注咸、淡豆豉的性味差异,"淡者入药"是主流观点。清代以后药名趋于统一,本草方书一般只收载"淡"豆豉的制法。自元代至近代,医家对淡豆豉药性持续存在"温热"与"寒凉"有不同的认识。The herbal heritage of sojae semen praeparatum(SSP)was clarified,the name evolution,nature and flavour were elucidated for optimizing the rational use and further research.By using the method of herbalogical textual research on SSP from ancient herbal works to modern data analysis,the development and evolution were sorted out,to analyze the earliest record of SSP and find the variation of name,nature and flavor.The research found that SSP was first recorded in“Mingyi Bielu”.Edible fermented soybeans were mainly used in clinical in the early time to treat diseases and recorded as medicine of the type of"salty"and"light".The differences of nature and flavor between"salty"and"light"fermented soybeans were taken attention to doctors in the Ming Dynasty,and the name of this drug was unified in the Qing Dynasty,as the herbal prescriptions generally received only the“light”fermented soybeans called SSP.Since ancient times,the processing methods of SSP have also been inherited and developed,and the physicians have different understanding of the nature of fermented soybeans for a long time.

关 键 词：淡豆豉 药名演变 性味争议 

分 类 号：R282.71[医药卫生—中药学]