肝虚则用“酸焦苦甘法”刍议  

Discussion on"the Suan-Jiao-Ku-Gan method"for liver deficiency

作　　者：钟彩玲 莫彦 刘书君 张北平 ZHONG Cailing;MO Yan;LIU Shujun;ZHANG Beiping(Department of Gastroenterology,the Second Affiliated Hospital of Guangzhou University of Chinese Medicine,Guangzhou,510120,China;Guangzhou University of Chinese Medicine)

机构地区：[1]广州中医药大学第二附属医院脾胃病科,广州510120 [2]广州中医药大学

出　　处：《中国中西医结合消化杂志》2024年第10期926-928,共3页Chinese Journal of Integrated Traditional and Western Medicine on Digestion

基　　金：广州市科技计划项目(No:202201020377);岭南岑氏杂病学术流派传承工作室(No:E43602)。

摘　　要：“酸焦苦甘法”来源于张仲景所著的《金匮要略》,乃肝虚的治疗大法。本文立足于五行学说及苦欲补泻论,通过阐述五行之间生克制化、子母相及、乘侮及胜复规律,深入剖析肝虚“酸焦苦甘法”的内在治疗机制。肝虚应补用酸,助用焦苦,益用甘味之药调之,并使用虚则补其母、实则泻其子等治法进行灵活加减变通。本文以酸枣仁汤为代表方剂,进一步分析“酸焦苦甘法”的配伍组方规律,为临床实践提供参考依据。"The Suan-Jiao-Ku-Gan method"originated from the synopsis of the Golden Chamber written by ZHANG Zhongjing,which is an effective method to treat liver deficiency.Based on the theory of five elements and the Kuyu Buxie principle,this paper explores the relationship between the five elements.It deeply studies the internal therapeutic mechanism of"the Suan-Jiao-Ku-Gan method"for liver deficiency.The treatment involves the strategic application of sour flavors to nourish the liver,the searing of bitter flavors to expel pathogenic factors,and the balancing act of sweet flavors to moderate the treatment.The practitioners can flexibly adopt the method to reinforce the mother-organ in case of deficiency and to purge the child-organ in case of excess.In this paper,Suanzaoren Decoction is taken as the representative agent to further analyze"the Suan-Jiao-Ku-Gan method",offering insights to enhance its utility in clinical practice.

关 键 词：肝虚 苦欲补泻 “酸焦苦甘法” 酸枣仁汤 

分 类 号：R259[医药卫生—中西医结合]