中药性味辨识的研究进展  

Research Progress on Identification of Property and Flavour of Traditional Chinese Medicine

作　　者：许曼文 施钧瀚[2,3,4,5] 王艳丽 桂新景[2,3,4,5] 姚静 张璐[2,3,4,5] 李学林 刘瑞新[2,3,4,5] XU Manwen;SHI Junhan;WANG Yanli;GUI Xinjing;YAO Jing;ZHANG Lu;LI Xuelin;LIU Ruixin(Pharmaceutical Institute,Henan University of Chinese Medicine,Zhengzhou 450008,China;Department of Pharmacy,the First Affiliated Hospital of Henan University of Chinese Medicine,Zhengzhou 450000,China;Henan Province Engineering Research Center for Clinical Application,Evaluation and Transformation of Traditional Chinese Medicine,Zhengzhou 450000,China;Henan Key Laboratory for Clinical Pharmacy of Traditional Chinese Medicine,Zhengzhou 450000,China;Collaborative Innovation Center for Prevention and Treatment of Respiratory Diseases with Traditional Chinese Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学药学院,郑州450008 [2]河南中医药大学第一附属医院药学部,郑州450000 [3]河南省中药临床应用、评价与转化工程研究中心,郑州450000 [4]河南省中药临床药学中医药重点实验室,郑州450000 [5]河南中医药大学呼吸疾病中医药防治省部共建协同创新中心,郑州450046

出　　处：《医药导报》2023年第5期701-707,共7页Herald of Medicine

基　　金：国家重点研发计划中医药现代化重点专项(2017YFC1703400,2017YFC1703401,2017YFC1703402);国家自然科学基金面上项目(81773892);河南省中医管理局国家中医临床研究基地科研专项(2018JDZX087);河南省中医药拔尖人才培养项目(2019ZYBJ07);河南省高层次人才特殊支持“中原千人计划”-“中原青年拔尖人才”项目(ZYQR201912158);河南省卫生健康中青年学科带头人专项(HNSWJW-2020014);河南省中医药科学研究专项(2021JDZY106)

摘　　要：中药的性味包括四气五味(四气即寒、热、温、凉;五味即酸、苦、甘、辛、咸),是药物性能的重要标志之一。中药性味的辨识与确定是正确指导中医药性实践的重要步骤,同时也是一个长期的、综合的、不断完善的过程。传统上主要通过口尝、取象比类、以药物效应反推等方法辨识中药四气五味,现代中医药工作者在传统方法的基础上结合现代药物研究方法和技术进行创新,从不同侧面对四气五味药性规律进行探讨,为揭示中药药性本质提供了新视角。该文通过梳理中药性味理论的起源、发展历程、中药性味辨识的研究方法及研究思路,总结归纳中药性味的辨识方法,为继承和发展中药药性理论提供新方法,为促进中医药现代化提供参考。The property and flavors of Traditional Chinese Medicine(TCM)include four qi and five flavors(The four qi are cold,hot,warm and cool;The five flavors are sour,bitter,sweet,spicy and salty),which are one of the important indicators of the performance of TCM.Identifying and determining the property and flavor of TCM is an important step to correctly guide the practice of TCM and a long-term,comprehensive,and continuously improved process.Traditionally,four qi and five flavors of TCM are identified mainly through tasting,classification according to manifestation,drug efficacy,and other methods.Combined with modern drug research methods and technologies,nowadays,TCM practitioners make innovations based on traditional methods,which summarized the medicinal properties of four qi and five flavors from different aspects and offer a new perspective for revealing the nature of the medicinal properties of TCM.This article intends to summarize the origin and development of TCM property and flavor theory and the research methods and ideas of its identification to provide new means and methods for inheriting and developing the four qi and five flavors theory of TCM and offer references for promoting the modernization of TCM.

关 键 词：中药 四气 五味 辨识 

分 类 号：R282.5[医药卫生—中药学]