射干性味的本草考证

Herbal Textual Study on The Nature and Flavor of Belamcandae Radix

探究射干性味的变化,为进一步开发和利用中药射干提供理论依据,使其更好地应用于临床实践。本文采用文献考证的方法并结合其功效主治对射干进行性味考证。经考证研究发现,射干的味多记载为“苦”,少数文献记载为“辛”;历代文献对射干性的记载主要围绕在“微温”与“寒”(微寒),明代及以前其性以“微温”为主,明代以后其性以“寒”(微寒)为主。纵观射干性味的演变过程,推测射干的性味应为“辛,苦,微温”。性味考证可为中药射干的性味学、药效学研究及临床精准应用等提供重要价值。

To explore the flavor changes of Belamcandae Radix,so that it would be better used in clinical practice,and to provide a theoretical basis for the further development and utilization of traditional Chinese medicine.In this paper,the method of literature examination combined with the efficacy of Belamcandae Radix were used to research the flavor changes of Belamcandae Radix.It was found that the flavor changes of Belamcandae Radix was recorded as"bitter"in most literature,and it was recorded as"pungent"in a few documents.The common records for the flavor of Belamcandae Radix in the literature were"slightly warm"and"cold"(slightly cold).Before Ming Dynasty,its nature is mainly"slightly warm".After Ming dynasty,its nature is mainly"cold(slightly cold)".By observing the evolution process,it is speculated that the nature and flavor of Belamcandae Radix should be"pungent,bitter and slightly warm".The examination of nature and flavor can provide important value for the study of natural flavour,pharmacodynamics and clinical application of Belamcandae Radix.