寇宗奭对“五味”理论的发展探析  

Exploration on the Theory of“Five Flavors”Developed by Kou Zongshi

作　　者：黄雅彬 尚力 Huang Yabin;Shang Li

机构地区：[1]上海中医药大学科技人文研究院,201203

出　　处：《中医药文化》2020年第3期53-57,共5页Chinese Medical Culture

摘　　要：五味最早起源于饮食,而与医学理论相关的五味理论最早源于《黄帝内经》。但从《神农本草经》到《证类本草》,“五味”理论并未与药物的具体功效发生联系,直到寇宗奭开此先河。通过从五味的起源、《黄帝内经》五味理论、寇宗奭对五味理论的阐释及应用等方面系统论述“五味”理论的发展,反映寇氏运用《黄帝内经》五味理论及临床实践阐释药物功效、解释仲景医方之法,此法对金元医家亦有一定影响。Five flavors were originated from diet,while the theory of“five flavors”related to medicine was first found in Huang Di Nei Jing(《黄帝内经》Yellow Emperor’s Internal Classic).However,from Shengnong Ben Cao Jing(《神农本草经》Shennong’s Classic of Materia Medica)to Zheng Lei Ben Cao(《证类本草》Classified Materia Medica),there was no relationship between the theory of“five flavors”and the efficacy of Chinese medicine.Kou Zongshi is the first one who connect them together.This article systematically discusses the development of the theory of“five flavors”from the origin of five flavors,the theory of five flavors in Yellow Emperor’s Internal Classic and the interpretation and application of the theory of five flavors by Kou Zongshi.Kou explained the efficacy of Chinese medicine and the prescriptions by Zhang Zhongjing with the theory of“five flavors”in Yellow Emperor’s Internal Classic and the clinical experience,which had a certain impact on the doctors in Jin and Yuan Dynasties(1115-1368).

关 键 词：寇宗奭 《本草衍义》 五味理论 《黄帝内经》 

分 类 号：R285.1[医药卫生—中药学]