《伤寒论》“清浆水”考辨

Textual Study on "Clear Glutinous Rice Water" in Treatise on Cold Damage Diseases

“清浆水”出自张仲景《伤寒论·辨阴阳易差后劳复病脉证并治》第393条,为枳实栀子豉汤的煎方用水,该方主要治疗大病初愈后,正气未复,余热未尽之劳复。浆水为熟粮食在容器内发酵而成,所用液体、粮食种类、发酵时间不同,所得到的浆水味道不同,用途也不同。大多医家认为浆水味甘酸,有开胃消食、调中引气、止呕、解渴和利小便的作用。张仲景煮方用水有“清浆水”“浆水”“醋浆水”,此三种浆水制作方法类似,但发酵时间不同,越久越酸,枳实栀子豉汤方中之“清浆水”应为发酵程度较轻的浆水,发酵时间小于两日。

"Clear glutinous rice water" is from the 393th article of Treatise on Cold Damage Diseases by Zhang Zhongjing.It is the decoction water of Immature Bitter Orange and Gardenia and Fermented Soybean Decoction used to treat relapse due to overexertion of weak healthy qi and residual heat after the initial recovery of severe illness.Lutinous rice water is made by fermenting cooked grains in a container,with different uses,different liquids,types of grains,and fermentation times,resulting in differences in the taste.Most physicians believe that the taste of glutinous rice water is sweet and sour,but it has a cold and warm nature.In terms of function,it has the functions of appetizing and digestion,regulating the middle energizer and promoting qi,stopping vomiting,quenching thirst,and promoting urination.Zhang Zhongjing uses "glutinous rice water","clear glutinous rice water" and "vinegar glutinous rice water" to cook decoctions.These three types of glutinous rice water have similar production methods,but the fermentation time is different,and the longer it takes,the more sour it becomes.In Immature Bitter Orange and Gardenia and Fermented Soybean Decoction,Here "clear glutinous rice water" should be the slightly fermented one,and the fermentation time should be less than two days.