浅析五味组方应用

Analysis of the Application of Five Flavors

认识药物性味的差异是中医指导临床组方应用的重要基础,不同药物性味之间的配伍又可以发挥出不同的功效,早在《黄帝内经》就提出了＂辛散,酸收,甘缓,苦坚,咸软＂五味的特性,及＂辛甘发散为阳,酸苦涌泄为阴＂的配伍关系,后世医家在此之上,根据长期的临床实践,逐渐发展成用性味组方治的理论,为临床遣方应用提供了更多的思路。

To understand the difference in herbal medicine taste is an important basis for the application of TCM to guide clinical prescription. The compatibility of different herbal medicin flavors can play different functions. As early as the Inner Canon of Yellow Emperor,the five flavor characteristics of ＂pungent dispering, sour astringing, sweet acesodyne,bitter consolidate,salty soften＂were put forward. For the compatibility of＂theory of pungent sweet and dispersing as Yang,sour bitter and diarrhea as Yin＂,later generations of doctors, according to the long-term clinical practice,gradually developed into the theory of using property and flavor theory to group formula, which providing more ideas for clinical application.