探究《伤寒论》中苦酒汤的制备方法及中药材的应用  

Discussion on the Preparation Method of Kujiu Decoction and the Application of Chinese Medicinal Materials in Shanghan Lun

作　　者：田乐 潘志[1] TIAN Le;PAN Zhi(Jilin Ginseng Academy,Changchun University of Chinese Medicine,Jilin Province,Changchun 130117,China)

机构地区：[1]长春中医药大学人参科学研究院,吉林长春130117

出　　处：《中国中医药现代远程教育》2022年第10期194-196,共3页Chinese Medicine Modern Distance Education of China

基　　金：国家自然科学基金【No.81374025】;吉林省中医药管理局科技项目【No.2018041】;吉林省卫生健康委员会卫生与健康技术创新项目【No.2020J070】。

摘　　要：苦酒汤为治疗咽炎、扁桃体炎等呼吸系统疾病的经典方剂,出自东汉张仲景的《伤寒论·少阴病脉证并治》312条:“少阴病,咽中伤,生疮,不能语言,声不出者,苦酒汤主之”。苦酒汤由苦酒(米醋)、半夏、鸡子(去黄)3味中药组成。研究表明,该方疗效显著,但未被临床广泛应用,此研究从苦酒汤的制备方法及中药材的应用2个方面分析其原因,为今后探究最优制法、最优选材、制剂工艺和临床推广提供理论基础。Kujiu decoction is a classic prescription for the treatment of pharyngitis and tonsillitis.It is from the article 312 of Shanghan Lun·Shaoyin Disease Maizheng Bingzhi by Zhang Zhongjing in the Eastern Han Dynasty:“Shaoyin disease,pharyngeal injury,sores,speechlessness,those who can’t speak,and Kujiu decoction as the main.”Kujiu decoction consists of bitter wine(rice vinegar),pinellia,egg(removing egg yolk)three flavors of Chinese medicine.Studies have shown that this method has obvious curative effect,but it has not been widely used in clinic.This study analyzes the reasons from the two aspects of the preparation method of Kujiu decoction and the application of Chinese medicinal materials,and provides a theoretical basis for the future exploration of the optimal preparation method,the most preferred material,preparation technology and clinical promotion.

关 键 词：苦酒汤 制备方法 半夏 苦酒 鸡子 伤寒论 

分 类 号：R283.6[医药卫生—中药学]