中医四气五味理论与脏腑补泻关系的探讨

Discussion on the Relationship Between the Theory ofFour Properties and Five Flavors in Chinese Medicine and Supplement and Dispelling of Zang Fu

四气五味理论是中医理论的重要组成部分,它是中医临床遣方用药的根本大法。本文以《黄帝内经》为主,参考《医学启源》《辅行诀五脏用药法要》等相关著作,探讨了四气五味与脏腑补泻的关系,并系统总结了各种气味搭配对脏腑功能影响的规律。本文发现中医四气五味的补泻理论与中医脏腑的生理特性是一脉贯通的。因此,对四气、五味影响脏腑气血阴阳、气机升降等的精确把握将有助于中医临床组方回归中医理论本源思维上来,对临床疗效的提升将大有裨益。

The theory of four properties and five flavors is an important part of the theory of Chinese medicine,and it is the fundamental method of Chinese medicine′s clinical prescription.This paper mainly takes Huang Di Nei jing,refers to the Origin of Medical,Fu Xing Jue Wu Zang Yong Yao Fa Yao,and other related books.The aim is not only to explore the relationship between four properties five flavors and Zang Fu,but also to systematically summarizes the influence of the function of Zang Fu by the various properties and flavors.In this paper,it is found that the theory of four properties and five flavors in Chinese medicine is connected with the physiological characteristics of Chinese medicine.Therefore,the four properties,five flavors affect the Qi,blood,Yin and Yang of Zang Fu,moreover the moving of Qi.These will help the clinical prescription of Chinese medicine to return to the original thinking of Chinese medicine theory.And the improvement of clinical efficacy will be of great benefit,also.