浅析饮食五味与《黄帝内经》的五味理论  

Analysis on Five Flavors in Diet and Five Tastes Theory in Yellow Emperor’s Canon of Medicine

作　　者：冯晓 高慧 许朝霞[1] 王庆盛 王忆勤[1] 

机构地区：[1]上海中医药大学,上海市健康辨识与评估重点实验室,上海

出　　处：《中医学》2021年第1期60-66,共7页Traditional Chinese Medicine

摘　　要：饮食五味是构成饮食文化的要素之一,中医药的起源与饮食密切相关,古代早有“食医同源”、“食药同源”之说。中医经典著作《黄帝内经》记载了许多五味理论,至今仍在疾病治疗、调养及养生中发挥着举足轻重的作用。《黄帝内经》中的五味理论与饮食五味关联甚密,它由食物之“味”经饮食文化、阴阳五行学说、中医文化等影响发展而来。目前涉及《黄帝内经》五味理论的文献以阐述其内容或在临床上的应用居多,论及其与饮食五味关系的却难得一见,笔者主要从饮食五味发展的角度,浅析《黄帝内经》中五味理论的来源、内容以及饮食五味与五味理论的联系,以期为五味理论的溯源及临床应用提供一定的启发。Five flavors in diet are one of the elements of food culture. The origin of traditional Chinese medicine is closely related to diet, and the theory “food and medicine share the same origin” has been around in early ancient times. The Yellow Emperor’s Canon of Medicine, a classic book of traditional Chinese medicine, recorded many theories about five tastes, which are still playing an important role in the treatment, recuperation and health preservation of diseases. The theory of five tastes in Yellow Emperor’s Canon of Medicine is closely related to the five flavors in diet. It is developed from the “taste” of food which is influenced by the diet culture, the theory of yin yang and five elements, and the culture of traditional Chinese medicine. Currently, literature on five tastes theory in Yellow Emperor’s Canon of Medicine mainly expounds the content or clinical application of the five tastes theory, and seldom discusses its relationship with the five flavors in diet. In this paper, the sources and content of the five theory in Yellow Emperor’s Canon of Medicine, and the relationship between five flavors in diet and five tastes theory will be analyzed mainly from the perspective of the development of five flavors in diet, so as to provide some inspiration about the roots and clinical application of five tastes theory.

关 键 词：饮食五味 五味理论 《黄帝内经》 五味调和 谨和五味 

分 类 号：R22[医药卫生—中医基础理论]