试论中医“鲜味”及其属性与运用  

Discussion on the‘fresh taste'of Chinese medicine and its attribute and application

作　　者：曹淼 张贝[2] 喻依茗 肖凡 喻嵘[2] 王松夫[1] CAO Miao;ZHANG Bei;YU Yi-ming;XIAO Fan;YU Rong;WANG Song-fu(Yueyang Hospital of Traditional Chinese Medicine,Yueyang 414000,China;Hunan University of Chinese Medicine,Changsha 410208,China)

机构地区：[1]岳阳市中医医院,岳阳414000 [2]湖南中医药大学,长沙410208

出　　处：《中华中医药杂志》2023年第4期1477-1480,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：湖南省教育厅科学研究青年项目(No.21B0355);湖南省自然科学基金青年项目(No.2022JJ40298)。

摘　　要：味道是人类判断所摄入物质营养成分和有无毒性的重要依据,研究表明鲜味是人类基本味觉之一,以鲜味为主的食物富含游离氨基酸及其盐类等。中国人饮食追求鲜味,但同时对饮食宜忌非常重视的中医却缺乏对鲜味的记载和描述。通过结合鲜味感觉本身、古籍中理应为鲜味但归于甘味的药物、食物记载和现代医学对鲜味的相关研究认为,中医理论应当增加“鲜味”,“鲜味”的主要属性应为“能补能运”,“鲜味”与甘味应有较明显区分。通过研究、总结中医对“鲜味”的认识能够促进中医理论发展,指导中医临床治疗。Taste is an important basis for human beings to judge the nutrients and toxicity of ingested substances.Research shows that fresh taste is one of the basic human taste.Fresh taste food is rich in free amino acids and salts.Chinese people's diet pursues umami,but ancient Chinese medicine,which attaches great importance to diet,lacks records and descriptions of fresh taste.By combining the fresh taste itself,the drugs and food records that should be fresh taste but belong to sweet in ancient books and the relevant research on umami in modern medicine,it is considered that‘fresh taste'should be added to traditional Chinese medicine theory,the main attribute of fresh taste'should be‘tonic and transportable',and there should be a clear distinction between‘fresh taste'and sweet.By studying and summarizing the understanding of‘fresh taste'in traditional Chinese medicine,we can promote the development of traditional Chinese medicine theory and guide the clinical diagnosis and treatment of traditional Chinese medicine.

关 键 词：鲜味 五味 中药学 临床运用 中医基础理论 

分 类 号：R2-0[医药卫生—中医学]