探究《伤寒论》中苦酒汤的制备方法及中药材的应用

Discussion on the Preparation Method of Kujiu Decoction and the Application of Chinese Medicinal Materials in Shanghan Lun

苦酒汤为治疗咽炎、扁桃体炎等呼吸系统疾病的经典方剂,出自东汉张仲景的《伤寒论·少阴病脉证并治》312条:“少阴病,咽中伤,生疮,不能语言,声不出者,苦酒汤主之”。苦酒汤由苦酒(米醋)、半夏、鸡子(去黄)3味中药组成。研究表明,该方疗效显著,但未被临床广泛应用,此研究从苦酒汤的制备方法及中药材的应用2个方面分析其原因,为今后探究最优制法、最优选材、制剂工艺和临床推广提供理论基础。

Kujiu decoction is a classic prescription for the treatment of pharyngitis and tonsillitis.It is from the article 312 of Shanghan Lun·Shaoyin Disease Maizheng Bingzhi by Zhang Zhongjing in the Eastern Han Dynasty:“Shaoyin disease,pharyngeal injury,sores,speechlessness,those who can’t speak,and Kujiu decoction as the main.”Kujiu decoction consists of bitter wine(rice vinegar),pinellia,egg(removing egg yolk)three flavors of Chinese medicine.Studies have shown that this method has obvious curative effect,but it has not been widely used in clinic.This study analyzes the reasons from the two aspects of the preparation method of Kujiu decoction and the application of Chinese medicinal materials,and provides a theoretical basis for the future exploration of the optimal preparation method,the most preferred material,preparation technology and clinical promotion.