藏药复方八味獐芽菜的性味、配伍研究

Study on the Property and Flavor, Compatibility of Tibetan Medicine Compound BaWei ZhangYaCai

目的:对藏药复方八味獐芽菜组成药材的味、性、效、入方率及其药对的入方率进行分析。方法:采用文献法查阅资料,整理,归纳,统计,总结。结果:8种组成药材均味苦、性寒,入方率由高至低的顺序为木香、榜嘎、波棱瓜子、兔耳草、獐芽菜、小檗皮、角茴香、岩参。比较了672个藏药方剂,发现药对獐芽菜-波棱瓜子、獐芽菜-木香、獐芽菜-兔耳草、獐芽菜-榜嘎、波棱瓜子-榜嘎、波棱瓜子-榜嘎的入方率在2%以上。结论:入方率越高,说明该药材或药对的使用率越高,越常用。木香药对的入方率远低于木香单味药材的入方率,这可能是由于木香多作为仅起抑菌作用的辅药入药。

Objective:To summarize the property,flavour,effects,entering-prescription rate of Tibetan medicine compound BaWei ZhangYaCai and the entering-prescription rate of couplet medicines.Methods:Literature method was used to consult,collect,conclude and summarize the data.Results:Eight kinds of herbs were bitter and cold,the herbs ranked in the entering-prescription rate from high to low:MuXiang(Common Vladimiria Root),BangGa(wolf-bane),BoLengGuaZi(Semen Herpetospermi),TuErCao(Lagotis glauca),ZhangYaCai(Swertia mussoti),XiaoBoPi(Berberis kansuensis Schneid),JiaoHuiXiang(Hypecoum erectum)and YanShen[Cicerbita azurea(Ledeb.)Beavuerd].After comparing 672 Tibetan medicine prescriptions,it was found that the entering-prescription rates of ZhangYaCai-BoLengGuaZi,ZhangYaCai-MuXiang,ZhangYaCai-TuErCao,ZhangYaCai-BangGa and BoLengGuaZi-BangGa,and the entering-prescription rate of Boleug Guazi-BangGa waswere higher than 2%.Conclusion:The higher the entering-prescription rate is,the higher the frequency of the herbs or couplet medicines is,and the more commonly the herbs are used.The enteringprescription rates of couplet medicines containing MuXiang are far lower than that of only MuXiang,and this might be related to that MuXiang owns antibacterial activity as an adjuvant drug.