温胆汤历史沿革研究进展  被引量:15

Study on the Progress of Historical Evolution of Wendan Decoction

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作  者:王婧 董丽萍[1,2] 时歆未 徐宏喜 谭红胜[1,2] WANG Jing;DONG Liping;SHI Xinwei;XU Hongxi;TAN Hongsheng(School of Pharmacy,Shanghai University of Traditional Chinese Medicine,Shanghai 201203,China;Engineering Research Center of Shanghai Colleges for TCM New Drug Discovery,Shanghai 201203,China)

机构地区:[1]上海中医药大学中药学院,上海201203 [2]中药创新药物研发上海高校工程研究中心,上海201203

出  处:《世界中医药》2020年第14期2193-2198,共6页World Chinese Medicine

基  金:第十一批大学生创新活动计划项目(2018201)。

摘  要:温胆汤主要组方药材包括半夏、竹茹、枳实、陈皮、甘草和生姜,主治用于胆寒症。由于历史变迁,朝代更迭,历代温胆汤在药材组成、用药剂量与加水量及炮炙方法等方面有所不同。The main medicinal materials in the prescription of Wendan Decoction includes Pinelliae Rhizoma,Bambusae Caulis in Taenias,Aurantii Fructus Immaturus,Citri Reticulatae Pericarpium,Glycyrrhizae Radix et Rhizoma and Zingiberis Rhizoma Recens.It is used for the treatment of gallbladder coldness syndrome.Due to historical and dynasties changes,Wendan Decoction varied in terms of composition of medicinal materials,medicinal dosage and water volume added,methods of processing with different dynasties.This paper discussed the historical evolution of Wendan Decoction,the ancient and modern conversion methods of the amount of medicinal materials and the amount of water added,and the processing method of some herbal medicines in the prescriptions by consulting ancient medical literature and modern literature,providing reference basis for formulating a reasonable decoction process of Wendan Decoction and the study of modern classic formula.

关 键 词:温胆汤 历史沿革 组方 半夏 竹茹 枳实 陈皮 甘草 生姜 加水量 炮炙方法 剂量 

分 类 号:R289.5[医药卫生—方剂学]

 

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