牛膝性味演变的本草考证

Herbal Textual Research on Evolution of Nature and Flavour of Achyranthis Bidentatae Radix

目的:阐明牛膝性味的科学内涵,为正确指导其临床实践和科学研究提供理论依据。采用文献考证的研究方法,将历代本草著作按时间顺序排列,梳理牛膝性味的发展演变脉络,从而发现其性味变化的规律。经考证发现,牛膝常用品种有2种,即苋科牛膝属的怀牛膝和杯苋属的川牛膝;牛膝的"性"多记载为性平,少许文献记载为性温;牛膝的味由"苦"向"酸"逐渐发展为"苦、酸"和"苦、酸、甘"同时存在,川牛膝的味由苦、酸向苦、甘转变,并解释牛膝存在的各个"性"与"味"标定的依据。为怀牛膝、川牛膝的性味研究,怀牛膝、川牛膝药材的研制开发及其临床应用提供参考。牛膝性味的变化反映了中药性味理论是由萌芽到完善的发展过程,性味的初始标定原则由根据药物的真实滋味结合五行及藏象理论而定转为主要根据药物的功效而定。

To elucidate scientific connotation of nature and flavour of Achyranthis Bidentatae Radix, as well as provide theoretical basis for guidingits clinical practice and scientific research. Herbal textual research onAchyranthis Bidentatae Radix from ancient herbal works and modern data analysis. Through textual research from ancient herbal literatures, we found that Achyranthis Bidentatae Radix and Cyathulae Radix used now was in accordance with the plant recorded in these ancient herbal literatures. In addition, evolution process of its nature was neutral, flavour of Achyranthis Bidentatae Radix was from bitter or sour to bitter, sour and sweet, flavour of Cyathulae Radix from bitter and sour to bitter and sweet was found, and evidence of nature and flavour of Achyranthis Bidentatae Radix and Cyathulae Radix existed was elucidated. This work can provide important reference for research on nature and flavour, development and clinical application of Achyranthis Bidentatae Radix and Cyathulae Radix.