升麻之思辨及临床应用

Consideration and Clinical Application of Cohosh

升麻自秦汉开始就已经成为临床常用中药之一,其味甘辛微寒,清解热毒是其特长。金元时期张元素提出升麻有“升提”作用,其弟子李东垣发展此学说,后世医家逐渐认为升麻具有“升提”作用,而对于升麻的解毒作用却逐渐忘记。本文从中医理论、临床实践及现代药理研究等方面对升麻的性味、功效及“升提”说法逐一进行思辨,论证升麻并不具有“升提”作用,清热解毒方是其真正作用,提示中医学者及医家在临床研究中应当重视升麻的解毒功效。

Since the Qin and Han Dynasties,Cohosh has become one of the most commonly used traditional Chinese medicine.Its taste is sweet and pungent,slightly cold,and its specialty is clearing away heat and toxin.In the Jin and Yuan Dynasties,ZHANG Yuan-su proposed that Cohosh had the function of"Sheng-ti".LI Dong-yuan,his disciple,developed this theory.Later generations of doctors gradually thought that Cohosh had the function of“upgrading”,but the detoxification of Cohosh was gradually forgotten.In this paper,the theory of traditional Chinese medicine,clinical practice and modern pharmacological research.are discussed one by one about the taste,efficacy and“ascending”of Cohosh.It is proved that Cohosh does not have the function of"ascending",and the prescription of clearing away heat and detoxifying is its real function.It is suggested that TCM scholars and doctors should pay attention to the antidotal Effect of Cohosh in clinical research.