《黄帝内经》五味理论之苦味新探  

A new exploration of bitter taste in five flavors theory of Huangdi Neijing

作　　者：刘中唐 赵思晨 裴晓丽 赵芸慧 安冬[1] 高艳奎 白敏 李晓玲 李宬钰 尚立宇 梁永林[1] LIU Zhongtang;ZHAO Sichen;PEI Xiaoli;ZHAO Yunhui;AN Dong;GAO Yankui;BAI Min;LI Xiaoling;LI Chengyu;SHANG Liyu;LIANG Yonglin(Gansu University of Chinese Medicine,Lanzhou,Gansu 730000,China)

机构地区：[1]甘肃中医药大学,甘肃兰州730000

出　　处：《上海中医药杂志》2025年第4期46-50,共5页Shanghai Journal of Traditional Chinese Medicine

基　　金：国家社会科学基金项目(18XMZ031);甘肃省教育厅优秀博士生项目(23JRRA1218)。

摘　　要：梳理《黄帝内经》中涉及五味理论的代表性篇章中的条文,通过理论研究的方法,从“阴阳五行归属”“干预津液状态”“五脏苦欲补泻”“六气致病用药”4个层面,对五味理论中的苦味进行再认识,阐释其不同功效背后的理论依据,总结其不同功效的使用规律,以期更好地指导临床选方用药。By combing through representative passages in the Huangdi Neijing involve the theory of five flavors,using theoretical research methods,this work re-examines the"bitter"flavor in the theory of five flavors from four aspects:"yin-yang and five elements attribution","intervention in body fluid state","deficiency and excess of the five zang organs'aversions and desires",and"medication for illnesses caused by six qi".It elucidates the theoretical basis behind its different efficacies,summarizes the usage rules of its various effects,with the aim to better guide clinical prescription and medication.

关 键 词：五味理论 《黄帝内经》 苦味 经典理论 中医 

分 类 号：R22[医药卫生—中医基础理论]