基于多维宏观量化方法的血府逐瘀汤组方规律探讨

Research of Composing Principle of Xuefu Zhuyu Decoction Based on Method of Multi-Dimensional Macroscopic Quantification

目的:通过对血府逐瘀汤四气五味进行量化,运用数据分析血府逐瘀汤组方。方法:设定四气五味指数,对中药剂量进行标准化处理,即计算相对剂量;对相对剂量与四气五味指数进行加权处理,得到四气五味作用度。结果:1四气量化:偏热性中药作用度为98,偏寒性中药作用度为-28.1;2五味量化:酸4.52%、苦34.5%、甘28.9%、辛32.08%、咸0。结论:血府逐瘀汤偏于热性,且较平和;五味以苦、甘、辛为主,苦以清热坚阴,防其过于辛温;辛以行气活血,为本方主要功效;甘以滋养阴血,防其过于辛散耗血。

Objective： To quantify the nature and flavor of Xuefu Zhuyu Decoction,and then analyze the composing principle of Xuefu Zhuyu Decoction by using the quantified data. Methods： Set the index of nature and flavor of formula,and then standardize the dosages of the traditional Chinese medicine（ i. e. calculate the relative dosage）. Calculate the potency of nature and flavor of formula after processing the relative dosage weighted by index of nature and flavor of formula. Results： 1Quantification of nature：the heat-biased potency of nature was 98,cold-biased potency of nature was-28. 1. 2Quantification of flavor： sour 4. 52%,bitterness 34. 5%,sugariness 28. 9%,acridity 32. 08%,salty 0. Conclusion： Xuefu Zhuyu Decoction is partial to heat and the potency is mild. The main flavors are bitterness,sugariness and acridity. Bitterness can clear heat and consolidate Yin,which can prevent overheating. Acridity can move Qi and quicken the blood,which is the main efficacy of this formula. Sugariness can enrich Yin and nourish the blood,which can prevent dissipating Qi and blood.