经方苦酒实质考

Textual Origin Study on Bitter Wine in Classical Prescriptions

通过分析经方苦酒为醋说的依据,指出了苦酒被混淆为酸醋的问题所在。从相关原著、文献记载以及酿造方法等角度对苦酒进行分析,提出经方苦酒的味道酸苦,但实质为酒的观点。在苦酒味酸、苦酒佚失及“酢”“醯”“醋”含义混用等多种因素的干扰下,使后人产生了“苦酒为醋”的误会。最终苦酒之名虽得以沿用,但其内涵却从酒被替换为醋,名存实亡。苦酒与酸醋二者功效相近,临床上可以相互替代,但绝不可等同。明确经方中苦酒的实质,澄清本源,可以为经方规范用药的相关研究提供参考。

By analyzing the basis that bitter wine is vinegar in classical prescriptions,the paper points out why bitter wine is confused with vinegar.Based on the analysis of the original works,literature records and brewing methods related to bitter wine,the author puts forward the view that the bitter wine of classical prescriptions is sour and bitter in taste,but its essence is wine.Under the interference of many factors,such as the sour taste of bitter wine,the loss of bitter wine,and the mixed meanings of"vinegar",and so on,the later generations had the misunderstanding that"bitter wine is vinegar".In the end,although the name of bitter wine was still used,its connotation was replaced by vinegar from wine.Bitter wine and vinegar have similar effects,and can be substituted for each other in clinical practice,but can never be the same.Clarifying the essence and origin of bitter liquor in classical prescriptions can provide reference for related research on standardized medication of classical prescriptions.