藏医学与中医学之药味理论比较研究

A comparative study on the theory of medicine flavor of Tibetan medicine and traditional Chinese medicine

通过查阅藏医学与中医学相关文献,从药味的含义、味源、种类、功效四个角度比较藏药学与中药学的药味理论,发现藏医学与中医学的药味理论有一定的共性也有显著的区别。两者均认为“药味”即舌头遇到药物时所感受到的滋味。在藏医学中有甘、酸、咸、苦、辛、涩等六味,皆由四源所生;在中医学中把涩味归为酸味,有甘、酸、咸、苦、辛等五味,皆由五行产生,根据天文历算五行可归属于四源。因此两者在药味含义、味源、种类上具有共性。在六味功效方面,甘味在藏医学中具有延年益寿、滋养机体、缓解中毒、医治隆病与赤巴病、诱发培根病等功效,在中医学中具有“能补、能和、能缓”功效。藏医学认为酸味生热开胃、顺气、克制培根病、诱发血液病和赤巴病;中医学认为酸味“能收、能涩”。藏医学认为咸味消除淤积、疏通孔道、生热开胃、克制隆病与培根病、诱发赤巴病及血液病;中医学认为咸味“能软、能下”。在藏医学中苦味主要开胃、解渴、解毒、止吐、治疗麻风病与赤巴病、诱发培根病及隆病;中医学认为苦味“能泄、能燥”。藏医学认为辛味生热开胃、疏通孔道、去腐生肌、消除水肿、克制培根病与隆病、诱发赤巴病;中医学认为辛味“能散、能行”。藏医学认为涩味可提亮肤色、祛除油脂、克制赤巴病和血液病、诱发培根病与隆病;中医学中无涩味。因此两者在六味功效上既有共性也有异性。

By consulting the relevant literature of Tibetan medicine and traditional Chinese medicine,this paper compares the medicine flavor theory of Tibetan medicine and traditional Chinese medicine from the four perspectives of the meaning,source,type and efficacy of medicine taste,and it is found that there are some similarities and significant differences between the theory of medicine taste in Tibetan medicine and traditional Chinese medicine.Both of the two believe that the‘taste of medicine’is the taste that the tongue feels when it encounters the medicine.In Tibetan medicine,there are six tastes:sweet,sour,salty,bitter,pungency and astringency,all of which are derived from four sources.In traditional Chinese medicine,astringency is classified as sour taste,and there are five tastes in total,including salty,bitter,sour,pungency and sweet,all of which are produced by the five elements,and can be classified as four sources according to the astronomical calculation.Therefore,the two have similarities in the meaning,source and type of medicinal taste.In terms of the efficacy of six flavors,Tibetan medicine believes that sweet flavor has the effects of prolonging life,nourishing the body,alleviating poisoning,treating Long disease(隆病)and Chiba disease(赤巴病),inducing Peigen disease(培根病),etc..According to traditional Chinese medicine,sweet taste has the effects of tonifying,harmonizing and relieving.Tibetan medicine believes that the effects of sour taste are appetizing,soothing Qi(气),restraining Peigen disease,and inducing blood disease and Chiba disease.Traditional Chinese medicine believes that sour taste has the effects of absorption and astringency.Tibetan medicine believes that salty taste has the effects of eliminating accumulation,dredging pores,generating heat and appetizing,restraining Long disease and Peigen disease,and inducing Chiba disease and blood disease.Traditional Chinese medicine believes that salty taste has the effects of softening and lowering.Tibetan medicine believes that the main effects of bitter taste are appetizing,quenching thirst,detoxifying,antiemetic,treating lepriasis and Chiba disease,and inducing Peigen disease and Long disease.Traditional Chinese medicine believes that bitter taste has the effects of dispersing and drying.Tibetan medicine believes that pungent taste has the effects of appetizing,dredging the pores,removing putrefaction and promoting muscle growth,eliminating edema,restraining Peigen disease and Long disease,and inducing Chiba disease.Traditional Chinese medicine believes that pungent taste has the effects of dispersing and activating.Tibetan medicine believes that astringent taste has the effects of brightening skin color,removing oil,restraining Chiba disease and blood disease,and inducing Peigen disease and Long disease.But there is no astringency in traditional Chinese medicine.Therefore,traditional Chinese medicine and Tibetan medicine have both similarities and differences in the efficacy of six flavors.