文献类型：期刊文献

中文题名：基于《黄帝内经》和《辅行诀脏腑用药法要》的 五味理论探讨

英文题名：Discussion on five flavors theory based on Huangdi Neijing and Fuxingjue Zangfu Yongyao Fayao

作者：张铭[1];赵鲲鹏[1];张秋菊[1];田萌媛[1];李婕妠[1];陈世玉[1];郭嘉琪[1];邢安丽[1]

第一作者：张铭

机构：[1]甘肃中医药大学中医临床学院,兰州730000

第一机构：甘肃中医药大学中医临床学院

年份：2023

卷号：38

期号：11

起止页码：5572

中文期刊名：中华中医药杂志

外文期刊名：China Journal of Traditional Chinese Medicine and Pharmacy

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD2023_2024】；

基金：甘肃省高等学校创新基金项目(No.2020A-074);甘肃省中医药管理局科研课题(No.GZK-2018-2)。

语种：中文

中文关键词：五脏;体用;五味;《黄帝内经》;《辅行诀脏腑用药法要》

外文关键词：Five zang viscera;Substance and function;Five flavors;Huangdi Neijing;Fuxingjue Zangfu Yongyao Fayao

摘要：五味理论是中医学理论体系的重要组成部分,是指导临床谴方用药的基本法则之一。目前,《黄帝内经》所载的传统五味理论与《辅行诀脏腑用药法要》所载的另一种五味理论存在较大的差异,这引起了众多学者的讨论。文章基于五脏体用理论,综合《黄帝内经》和《辅行诀脏腑用药法要》的两种五味理论,提出五脏体用五味理论,即:肝用辛体酸,心用咸体苦,脾用甘体甘,肺用酸体辛,肾用苦体咸,并用此理论来解读相关经典的条文,以论述五脏体用五味理论的合理性。
The theory of five flavors is an important part of the theoretical system of traditional Chinese medicine and one of the basic principles guiding the clinical use of drugs.At present,there is a big difference between the traditional theory of five favors contained in Huangdi Neijing and another theory of five flavors contained in Fuxingjue Zangfu Yongyao Fayao,which has aroused the discussion of many scholars.Based on the five-organ theory,this paper combines the two five-flavor theories of Huangdi Neijing and Fuxingjue Zangfu Yongyao Fayao,and puts forward the five-flavor theory of five-organs,that is,the liver uses pungent body acid,the heart uses salty body bitter,the spleen uses sweet body sweet,the lung uses acid body pungent,and the kidney uses bitter body salt.This theory is used to interpret the relevant classical provisions to discuss the rationality of the five-flavor theoryof five-organs.