薛生白《湿热论》鲜药观探骊

View of fresh medicines in the Treatise on Dampness and Heat by XUE Sheng-bai

文章以薛生白《湿热论》为据,总结出薛生白运用的鲜药共计29味,对其性味归经、功效应用等进行综合分析,结果发现其用药性以寒、温为主,味以甘、辛、苦为多,归经于肺、胃、脾经者居多,鲜药归属禾木科为主,主治湿热之伤表症、上焦症、痉厥症、呕吐症等。对此,不难看出薛生白治疗湿热病时,既继承了温病学家养阴滋液的特点,又体现了顾护脾胃、斡旋三焦的个人特色。对于指导鲜药治疗湿热病具有一定的临床意义。

This paper summarises the 29 fresh herbs used by XUE Sheng-bai,based on his Treatise on Dampness and Heat,and conducts a comprehensive analysis of their nature,flavour,meridian and efficacy.It is found that its medicinal properties were mainly cold and warm,and its taste is mainly sweet,acrid and bitter,and most of them went through the channels of lung,stomach and spleen.The fresh medicines mainly belong to the branch of Gramineae,and it is mainly used to treat the symptoms of damp-heat injury,upper energizer symptoms,spasmodic and vomiting.In this regard,it is easy to see that XUE Sheng-bai’s treatment of damp-heat diseases inherited the characteristics of the warming scholars of nourishing yin and nourishing fluids,but also reflected his personal characteristics of caring for the spleen and stomach and mediating the three jiao.It is of clinical significance in guiding fresh medicine in the treatment of damp-heat diseases.