咸味偏嗜与气相关性探讨  

Exploration on the correlation between salty predilection and qi

作　　者：白易灵 唐君芮 夏阳林 夏丽娜 BAI Yiling;TANG Junrui;XIA Yanglin;XIA Lina(School of Health and Rehabilitation,Chengdu University of Traditional Chinese Medicine,Chengdu 610075,China)

机构地区：[1]成都中医药大学养生康复学院,成都610075

出　　处：《中华中医药杂志》2024年第11期5733-5736,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家自然科学基金项目(No.82274384,No.81774387)。

摘　　要：《素问·阴阳应象大论》中记载“气伤于味”,明确提出偏嗜之味可伤气。“咸”作为五味之一,其偏嗜对气亦有影响。据《黄帝内经》中对“咸”的详细论述,认为咸味属阴,在脏为肾,五行属水,可软坚,可涌泄,可润下,可寒凝,以“咸入肾”为基础,结合五行之生克乘侮、脏腑相表里及别通理论,阐释咸味偏嗜对人体之气以及五脏六腑之气生成与运行的影响。‘Qi is injured by flavor’is written in Suwen·Yinyang Yingxiang Dalun,which clearly states that flavor predilection can injure qi.As one of the five flavors,the predilection of‘salty’also has an effect on qi.According to the detailed description of salty in Huangdi Neijing,flavor of salty belongs to yin,in the organs belongs to kidney,in the five elements belong to water,it can soften hard mass,can purgate,can be moistened down,can be cold condensation,‘salty into the kidneys’as the basis combined with the five elements of the mutual generation,mutual restriction,over restriction and counter restriction,the interior and superificies of viscera bowels and‘bie tong’theory.Explain the influence of salty predilection on the generation and operation of the human body qi and qi of the five viscera and six bowels.

关 键 词：咸味偏嗜 人体之气 五脏之气 六腑之气 《黄帝内经》 

分 类 号：R22[医药卫生—中医基础理论]