藏医《四部医典》中“曼达”的品种及应用特点探析

To Explore the Varieties and Application Characteristics of“Manda”in the Four Medical Books of Tibetan Medicine

“曼达”作为传统藏医处方中的特种组成,其历史悠久、内容丰富。在当今临床医疗活动中,普遍以开水或凉水作为“曼达”使用。通过查阅文献发现,藏医“曼达”理论内容丰富,极具挖掘价值。以四部医典为基准,收集、整理、归纳、总结三种常用“曼达”发现,藏医药“曼达”白糖具有调节热性疾病的作用;藏糖具有调节寒性疾病的作用;蜂蜜具有调节培根病和黄水病的作用。分析藏医药中“曼达”,不仅能凸显传统藏医药特点,还能为藏医药“曼达”的现代化开发利用提供参考。

As a special component of traditional Tibetan medicine prescriptions,“Manda”has a long history and rich contents.However,in today's clinical medical activities,boiled or cold water is commonly used as“Manda”.Through literature review,the author found that many Tibetan medical“Manda”theories are rich in content and have great mining value.Therefore,this article collects,sorts out,summarizes,and summarizes three commonly used“Manda”based on four medical classics.It was found that the Tibetan medicine“Manda”white sugar regulated heat diseases;Tibetan sugar can regulate cold diseases;Honey can regulate Bacon disease and yellow water disease.The summary,classification,and analysis of“Manda”in Tibetan medicine can not only highlight the characteristics of traditional Tibetan medicine,but also provide a reference for the modern development,development,and utilization of“Manda”in Tibetan medicine.