五味理论研究的现状、问题与对策  

Present Situation, Problems and Countermeasures of Researches on Five Flavors Theory

作　　者：姜开运[1] 梁茂新[1] JIANG Kaiyun;LIANG Maoxin

机构地区：[1]辽宁中医药大学基础医学院,辽宁沈阳110847

出　　处：《新中医》2020年第11期201-204,共4页New Chinese Medicine

基　　金：国家自然科学青年基金项目(81603312)。

摘　　要：五味理论的现代研究主要包括两方面:一是五味标定方法的研究;二是中药五味的药效物质基础研究。经考察发现,前者忽视了传统中药药味多元确定方法;后者出现了以药效指标解读药味及以偏概全解读药味的思维混乱问题,使得五味理论的现代诠释未能取得实质性进展。笔者认为,明确传统药味确定的多元属性,根据药味确定的多元方法分类归纳药物是开展五味理论现代研究的基本前提,再基于不同药味分类开展实验研究,才可能逐步找到五味理论与现代研究的契合点。The modern researches on the Five Flavors Theory mainly include two aspects:the research on the calibration method of five flavors and the basic research on effect of Chinese herbs. Through investigation,it was found that the former pad little attention to the multiple determination methods of Chinese herbal flavors. The latter aspect emerged confusion of determining flavors in an unsuitable way by effect indicators and overgeneralizing the flavors,which resulted in the failure to make substantial progress in modern interpretation of Five Flavors Theory. The authors believe that to clarify the multiattribute that traditional herbal flavors determined and to categorize Chinese herbs according to multiple methods that flavors determined,are the basic premises to carry out modern researches on Five Flavors Theory. What’s more,only by carrying out experimental research based on different herbal flavors,can the integration of Five Flavors Theory and modern research be achieved gradually.

关 键 词：五味理论 现状 问题 多元属性 对策 

分 类 号：R285.1[医药卫生—中药学]