麦冬性味本草考证

Herbal Textual Study on The Nature and Flavor of Ophiopogonis Radix

通过研究大量本草文献,并结合其功效主治临床应用,对麦冬性味的演变历程进行系统梳理,探究麦冬性味变化,为进一步研究开发利用中药麦冬提供理论依据。麦冬经历“一药一味”到“复合药味”,由“甘、平”至“甘、微苦,微寒”的发展过程,随着中药性味理论由萌芽到完善发展,标定性味的原则由“一药一味一性”到“一药多味(少数为一味)一性”,由“根据药物的真实滋味、结合五行及藏象理论、三品和功效而定”到“主要根据药物的功效而定”转变,本质上反映不同时期、不同环境、不同医家在医疗实践对中药性味的新思考。

To explore the flavor changes of Ophiopogonis Radix and provide a theoretical basis for further research and development and utilization of traditional Chinese medicine Ophiopogonis Radix.The evolution of nature and taste of Ophiopogonis Radix was systematically reviewed by studying a large number of herbal textual and combining with its clinical application.Ophiopogon Radix has experienced the development and evolution process from one medicine and one taste to compound medicine taste, from sweet, mild to weet, slightly bitter, and slightly cold.The principle for demarcating nature and flavour has changed from one Chinese herb-one nature-one flavour to one herb-multiple flavours(rarely one)-one nature, with the basis transformed from real flavour of herbs, as well as the five elements, the viscera-state doctrine, the three grades of medicines, and the drug effect to mainly the drug effect, which essentially reflects different periods and different environments.New thinking on the nature and flavor of traditional Chinese medicine by different doctors in medical practice.