《黄帝内经》四气五味理论探析  

Analysis of the theory of the four properties and five flavors in Huangdi Neijing

作　　者：张钰欣[1] 吴宇峰[1] 翟双庆[1] ZHANG Yuxin;WU Yufeng;ZHAI Shuangqing(Beijing University of Chinese Medicine,Beijing 100029,China)

机构地区：[1]北京中医药大学,北京100029

出　　处：《中华中医药杂志》2024年第6期2739-2742,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：科技基础资源调查专项(No.2022FY102000,No.2022FY102002)。

摘　　要：《黄帝内经》以气、阴阳、五行学说为基础,构建出四气五味理论体系。四气理论源于四时温度的差异,其本质是对人体阴阳失衡的调节,以“寒者热之,热者寒之”为法则,注重与气候环境相顺应。五味理论源于对药食滋味与作用关系的总结,《黄帝内经》将五味置于五行系统当中,从而阐述五味与天、地、人之间的关系。从地而言,五味由天地之气所化,受到地气制约;从人而言,五味与人体的关系以五脏为中心形成了“五味-五脏-五体”的关联网,对人体的作用包括补养与治疗。从天而言,五味可调节自然气化的失和,其本质是调和人体五脏,矫正因自然气化变动而导致的失衡。《黄帝内经》的四气五味理论为药性理论的构建与发展奠定了坚实的理论基础。Based on the doctrines of qi,yin and yang,and the five elements,Huangdi Neijing constructs a theoretical system of four properties and five flavors.The theory of the four properties originates from the differences in temperature between the four seasons,and its essence is the regulation of the imbalance of yin and yang in the human body,with the law of ‘treating cold with heat,and treating heat with cold',focusing on conformity with the climatic environment.theory of the five flavors originated from a summary of the relationship between the tastes and effects of medicine and food.Huangdi Neijing places the five flavors in the system of the five elements,thus elaborating on the relationship between the five flavors and heaven,earth,and man.In terms of the earth,the five flavors are born from the qi of heaven and earth and are subject to the qi of the earth.In terms of human beings,the relationship between the five flavors and the human body is centered on the five organs,forming a network of ‘five flavors-five organs-five bodies',and its effects on the human body include nourishment,injury and treatment.In terms of heaven,the five flavors can regulate the imbalance of natural qi and its essence is to harmonize the five organs of the human body and correct the imbalance caused by the change of natural qi.The theory of the four properties and five flavors of Huangdi Neijing laid a solid theoretical foundation for the construction and development of the theory of drug property.

关 键 词：《黄帝内经》 四气 五味 气味理论 药性理论 

分 类 号：R226[医药卫生—中医基础理论]