泰医学的药味理论及其与中医学比较

Basic Theory of Herbal Flavours in Thai Medicine and Its Comparison with Traditional Chinese Medicine

基于历代泰医学经典文献及现代泰医学研究成果,系统总结提炼泰医学的药味概念溯源、药味作用、药味配伍、药味与四元素、药味的临床运用等药味理论,并将泰药九味理论与中药五味理论进行比较,以期进一步丰富和深化两种传统医学对于方药理论的理解和应用。泰医学药味理论的基本内涵与中医学相似,但在药味的分类上更为详细,并且在方剂药物配伍上也有着更为重要的作用。

Based on the classic literatures of Thai medicine in past dynasties and the research results of modern Thai medicine,this paper systematically summarized and refined the medicinal flavour theory of Thai medicine,including the concept of medicinal flavour,flavour functions,flavour compatibility,flavour characteristics and clinical application of medicinal flavours,etc.In addition,it also carried out a comparative study between nine flavours of Thai medicine and five flavours of Chinese medicine,in order to further enrich and deepen the understanding and application of the two traditional medicines.It was concluded that the basic connotation of Thai medicine flavour theory was similar to that of Chinese medicine,but it was more detailed in the classification of medicinal flavours,and also played a more important role in the compatibility of prescriptions and medicines.