经典名方益胃汤中沙参之辨析  

Analysis of shashen in the classic recipe of Yiwei Soup

作　　者：王美华 潘梦雪 赵邯涛 袁吕江[1] Wang Meihua;Pan Mengxue;Zhao Hantao;Yuan Lyujiang(College of Pharmaceutical Sciences and Chinese Medicine,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学药学院·中医药学院,重庆400715

出　　处：《保健医学研究与实践》2021年第4期149-153,共5页Health Medicine Research and Practice

基　　金：科技部国家重点研发计划(2017YFC1702604)。

摘　　要：益胃汤始载于《温病条辨》,由沙参、麦冬、细生地、玉竹(炒香)、冰糖组成,具有养阴益胃肠之功效,临床上常用于治疗胃阴亏损型慢性胃炎、糖尿病、小儿厌食症等疾病。而方中沙参在现代分为北沙参和南沙参,究竟谁入益胃汤更为合理,值得探讨。因此本研究从南、北沙参的植物来源、性味归经、现代药理及临床运用入手,对益胃汤中的沙参进行了探讨。结果发现益胃汤宜选用北沙参入药。Yiwei Soup,which was first published in Detailed Analysis of Epidemic Warm Diseases,consists of shashen,maidong,xishengdi,yuzhu(fried),and rock sugar,and has the effect of nourishing yin and benefiting the stomach and intestines.It is commonly used clinically for the treatment of chronic gastritis with stomach yin deficiency,diabetes mellitus,and anorexia nervosa in children.In modern times,shashen in the formula is divided into northern and southern shashen,and it is worth exploring which is more reasonable to be included in the decoction.Therefore,in this study,the botanical origin,nature and taste,modern pharmacology,and clinical application of northern and southern shashen were investigated.The results showed that northern shashen is suitable for use in Yiwei Soup.

关 键 词：益胃汤 北沙参 南沙参 经典名方 

分 类 号：R282.5[医药卫生—中药学]