中药赤石脂“涩”性味源流考  

Study on the origin and development of the‘astringent’property and taste of Halloysitum Rubrum in traditional Chinese medicine

作　　者：翁晓芳 顾漫[1] WENG Xiaofang;GU Man(Institute for History of Medicine and Medical Literature,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]中国中医科学院中国医史文献研究所,北京100700

出　　处：《中华中医药杂志》2023年第9期4452-4456,共5页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：中国中医科学院科技创新工程(No.CI2021A00411);中国中医科学院第十四批自主选题(No.ZZ140515);中国中医科学院第十五批自主选题(No.ZZ150514);中国出土医学文献与文物研究中心项目(No.2020CW03,No.CTWX2210)。

摘　　要：早期本草记载赤石脂性“滑”,目前则普遍认为赤石脂味“涩”。通过梳理出土医方文献和主要传世本草文献,文章大致勾勒出赤石脂与“涩”关联的路径:以《本草纲目》为重要标志,其性与味分别开始与“涩”关联,可见赤石脂性味“涩”的发端不早于明代。已搜集到的“涩”包含“味”含义的文献,最早见于西晋时期。自明清以后,赤石脂“涩”的特质被强化;当今中药学教材几乎全部将其归为收涩药,限制了对赤石脂其他方面功效和作用的认识与研究。在对历代医书中记载的赤石脂进行配伍用药分析时,应结合当时对其性味的认识来阐释。Early herbal literature describe Halloysitum Rubrum was‘slippery’,but it is now generally believed to be‘astringent’.Through sorting unearthed medical literature and major existing herbal literature,the association between Halloysitum Rubrum and‘astringency’is roughly outlined.With the Compendium of Materia Medica as an important landmark,its nature and flavour began to be associated with‘astringency’respectively.It can be seen that the origin of‘astringency’of Halloysitum Rubrum was not earlier than the Ming dynasty.The recognition of‘astringency’as a taste can be traced back to the Western Jin dynasty.Since the Ming and Qing dynasties,the astringent characteristic of Halloysitum Rubrum has been emphasized,and it is now almost entirely classified as astringent medicine in traditional Chinese medicine textbooks,restricting understanding and research on other efficacies of Halloysitum Rubrum.Therefore,when analyzing the compatibility and use of Halloysitum Rubrum in prescriptions,its nature and flavour should be taken into account based on the understanding of its nature and flavour at that time.

关 键 词：赤石脂 涩 性味 滑 源流 文献研究 

分 类 号：R282.76[医药卫生—中药学]