历史系统论视域下中药药味标定原则探讨

Discussion on the principles of traditional Chinese medicine taste calibration based on historical systems theory

文章采用历史与系统结构主义分析方法对中药药味的标定原则进行探讨,指出:中药药味的记载首见于《黄帝内经》与《神农本草经》,宋以前本草典籍中所记载的药味基本上是以口尝为主进行标定与修改的。北宋末年《本草衍义》的出现,标志着中药五味的“口尝药味”正式向“理论药味”过渡。理论药味则由于其推导理论的不同主要分为五行属性反推、毒性反推、以类相推和功效理论反推4种具体标定方式。中药药味的标定应同时标注“口尝药味”和“理论药味”,口尝药味的标注应以主流权威性的本草著作《嘉祐本草》中记载的药味为主要参考文献。理论药味应主要参考宋代以后本草文献如《汤液本草》《药品化义》《本经疏正》等书籍,理论药味的标注一定选择有明确理论来源的药味,并注明其相关理论及对应的主治功效。文章最后以香附(莎草根)为例对其药味进行标注示范。

In this paper, the history and the system structuralism analysis method is used to explore the principle of calibrating the traditional Chinese medicine taste in history. It is pointed out that the record of the five flavors of traditional Chinese medicine was first seen in the Huangdi Neijing and Shennong Materia Medica Classic. Before the Song Dynasty, the medicinal flavors recorded in traditional Chinese medicine classics were mainly calibrated and modified based on taste. In the late Northern Song Dynasty, the appearance of the Bencao Yanyi marked the official transition from ‘taste flavor' to ‘theoretical flavor'of the five flavors of traditional Chinese medicine. The theoretical five flavors are mainly divided into four specific calibration methods due to their different derivation theories: five element attribute deduction, toxicity deduction, analogical deduction, and efficacy theory deduction. The labeling principle should simultaneously contain both ‘taste flavor' and ‘theoretical flavor'. The labeling of ‘taste flavor' should be mainly in accordance with Jiayou Bencao;While the labeling of ‘theoretical flavor' should mainly refere to Tangye Bencao, Yaopin Huayi, Benjing Shuzheng, etc.. The labeling of ‘theoretical flavor' should note its theory and herbal effects and the drug flavors with clear theoretical sources should be selected. Finally, this article takes Xiangfu(Cypera root) as an example to demonstrate its medicinal flavor labeling.