辛味药性理论溯源与现代研究评述
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摘要
中药药性理论是中医药理论体系的重要组成部分。其中五味作为药性理论中的核心内容之一,对于保障中医临床的准确合理用药具有不可忽视的作用。然而,相较于四性,中药五味属性与其临床功用的关联相对松散,主要源于五味属性中真实滋味和推演五味属性的混杂。基于此,以五味理论中的"辛味"为研究对象,整理归纳其药性理论的产生及构建过程,以及现代研究进展,明确"辛味"中药五味属性的来源以及药性理论的传统认识,以期为中药药性的现代研究提供新的研究思路和研究模式。
Medicinal theory of Chinese materia medica(CMM) is an important part of theoretical system of traditional Chinese medicines(TCM). "Five flavors" as one of the core contents of medicinal theory, its effect on ensuring the accuracy of rational clinical drug use can't be ignored. However, compared with "four natures", the correlation between the properties and its clinical function among the five flavors is relatively loose, which is mainly derived from the mixture of the real tastes of herbs and their deductive properties of five flavors derived from their clinical function. Based on this, taking the "spice flavor", one of the five flavors, as the research object to summarize the generation and construction process of its medicinal theory as well as the progress of modern research and so on, by which to clarify the origin of spicy flavor and the traditional understanding of medicinal theory of CMM, with a view to provide new research ideas and patterns for the modern research of the medicinal properties of CMM.
Medicinal theory of Chinese materia medica(CMM) is an important part of theoretical system of traditional Chinese medicines(TCM). "Five flavors" as one of the core contents of medicinal theory, its effect on ensuring the accuracy of rational clinical drug use can't be ignored. However, compared with "four natures", the correlation between the properties and its clinical function among the five flavors is relatively loose, which is mainly derived from the mixture of the real tastes of herbs and their deductive properties of five flavors derived from their clinical function. Based on this, taking the "spice flavor", one of the five flavors, as the research object to summarize the generation and construction process of its medicinal theory as well as the progress of modern research and so on, by which to clarify the origin of spicy flavor and the traditional understanding of medicinal theory of CMM, with a view to provide new research ideas and patterns for the modern research of the medicinal properties of CMM.
引文
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[2]闫风.“五味学说”理论探讨[D].大连:辽宁中医药大学,2008.
[3]张卫.“五味”理论溯源及明以前中药“五味”理论系统之研究[D].北京:中国中医科学院,2012.
[4]贾德贤,王谦,鲁兆麟.思考“辛味”[J].北京中医药大学学报,2008,31(2):88-90.
[5]钱健雄.浅谈药性的“臭”[J].中医杂志,1986(12):57-58.
[6]刘林.芳香类药物的性能及配伍应用初探[J].中国药业,2003,12(3):64-65.
[7]张卓,张卫.宋金元时期中药药味标定及演变规律考证[J].中国中药杂志,2014,39(3):548-552.
[8]于海峰,黄嘉财,程伟.麻黄药性史浅议[J].医学信息,2011,24(9):5854-5855.
[9]盛良.中药四气五味和化学成分的关系[J].现代中西医结合杂志,2004,13(21):2804-2806.
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[14]周复辉,易增兴,罗亨凡.辛味中药化学成分的分析[J].安徽农业科学,2006,34(12):2760.
[15]匡海学,王艳宏,王秋红,等.基于中药性味可拆分性和可组合性的中药性味理论研究新模式[J].世界科学技术--中医药现代化,2011,13(1):25-29.
[16]李振宇,杨炳友,舒尊鹏,等.洋金花化学拆分组分的性味药理学评价--化学拆分组分的制备及性味辛温的评价[J].中医药信息,2011,28(6):8-13.
[17]王艳宏,王秋红,夏永刚,等.麻黄化学拆分组分的性味药理学评价--麻黄化学拆分组分“辛温”发汗、利水作用的实验研究[J].中国中医药科技,2011,18(6):489-491.
[18]孙延平,王艳宏,杨炳友,等.牵牛子化学拆分组分的性味药理学评价及药味归属研究[J].世界中医药,2015,10(12):1837-1846.
[19]郭建生,曾贵荣,王蔷.中药药性理论辛味功效及物质基础研究思路初析[A]//第二届全国临床中药学学术研讨会论文集[C].南宁:中华中医药学会中药基础理论分会,2009.
[20]陈四保,彭勇,陈士林,等.药用植物亲缘学[J].世界科学技术--中医药现代化,2005,7(6):97-103.
[21]张铁军,王杰,陈常青,等.基于中药属性和作用特点的中药质量标志物研究与质量评价路径[J].中草药,2017,48(6):1051-1060.
[22]杨洪军,唐仕欢,黄璐琦,等.基于亲缘关系的中药药性研究[J].中国中药杂志,2008,33(24):2983-2985.
[23]李振坤,刘玫琦,杨洪军.伞形科辛味中药主要化学成分对离体血管作用研究[J].中药药理与临床,2009(1):38-40.
[24]郭宇飞,杨洪军,王燕平,等.伞形科辛味中药抗血小板聚集的作用研究[J].中国中医基础医学杂志,2016,22(12):1629-1631.
[25]龙小琴,秦华珍,黄燕琼,等.姜科五属中药性效与亲缘关系相关性研究进展[J].中国药房,2016,27(23):3301-3304.
[26]曹煌,张铁军,张静雅,等.基于电子鼻和电子舌技术的辛味中药气-味的表征研究[J].中草药,2016,47(11):1962-1967.
[27]郭建生,胡还甫.论中药基本理论研究思维[J].中华中医药学刊.2008,26(10):2087-2088.
[28]张铁军,刘昌孝.中药五味药性理论辨识及其化学生物学实质表征路径[J].中草药,2015,46(1):1-6.
[29]隋峰,张畅斌,杜新亮,等.寒热性中药的成分对TRPV1通道蛋白功能的影响[J].中药药理与临床,2009,25(5):18-20.
[30]隋峰,戴丽,李倩,等.TRPV1通道介导的热生成是辛热(温)中药药性表征的重要模式[J].药学学报,2015,50(7):836-841.
[31]杨桢,汪文来,刘珍洪,等.热敏通道与辛味中药的解表原理[J].中国中医基础医学杂志,2016,22(10):1386-1390.
[32]Caterina M J,Schumacher M A,Tominaga M,et al.The capsaicin receptor:A heat activated ion channel in the pain pathway[J].Nature,1997,doi:10.1038/39807.
[33]Salazar H,Llorente I,Jara-Oseguera A,et al.A single N-terminal cysteine in TRPV1 determines activation by pungent compounds from onion and garlic[J].Nat Neurosci,2008,11(3):255-261.
[34]Qiao L,Jiao L,Pang G C,et al.A novel pungency biosensor prepared with fixing taste-bud tissue of rats[J].Biosensor Bioelectr,2015,doi:10.1016/j.bios.2015.01.032.
[35]查青林,余俊英,余飞,等.基于代谢相关Me SH词文本挖掘分析治疗咳嗽中药五味分类的生物学特征[J].中国中医基础医学杂志,2010,16(7):616-618.
[36]陈军,刘培,蒋秋冬,等.基于药性特征的中药挥发油透皮促渗作用规律性认识的思路与方法[J].中草药,2016,47(24):4305-4312.
[37]房昉,赵杰,温伟波.辛味中药与胰岛素抵抗[J].中国医药导报,2016,13(34):97-100.
[38]丁晓洁,董正平,王醊恩.辛味中药活性成分对胃黏膜保护作用机制探讨[J].光明中医,2016,31(17):2597-2598.
[2]闫风.“五味学说”理论探讨[D].大连:辽宁中医药大学,2008.
[3]张卫.“五味”理论溯源及明以前中药“五味”理论系统之研究[D].北京:中国中医科学院,2012.
[4]贾德贤,王谦,鲁兆麟.思考“辛味”[J].北京中医药大学学报,2008,31(2):88-90.
[5]钱健雄.浅谈药性的“臭”[J].中医杂志,1986(12):57-58.
[6]刘林.芳香类药物的性能及配伍应用初探[J].中国药业,2003,12(3):64-65.
[7]张卓,张卫.宋金元时期中药药味标定及演变规律考证[J].中国中药杂志,2014,39(3):548-552.
[8]于海峰,黄嘉财,程伟.麻黄药性史浅议[J].医学信息,2011,24(9):5854-5855.
[9]盛良.中药四气五味和化学成分的关系[J].现代中西医结合杂志,2004,13(21):2804-2806.
[10]龚跃新,张根海.中药的性味与微量元素的关系探讨[J].新疆中医药,1990(4):50.
[11]汤学军,管竟环.中药辛、甘、苦味与稀土元素的关系[J].微量元素与健康研究,1994,11(4):24.
[12]彭评志.中药五味的研究现状与展望[J].中国药业,2009,18(14):73-74.
[13]邓家刚,秦华珍,秦海.中药药性效应及物质基础的文献研究[J].河南中医,2007,27(5):82-84.
[14]周复辉,易增兴,罗亨凡.辛味中药化学成分的分析[J].安徽农业科学,2006,34(12):2760.
[15]匡海学,王艳宏,王秋红,等.基于中药性味可拆分性和可组合性的中药性味理论研究新模式[J].世界科学技术--中医药现代化,2011,13(1):25-29.
[16]李振宇,杨炳友,舒尊鹏,等.洋金花化学拆分组分的性味药理学评价--化学拆分组分的制备及性味辛温的评价[J].中医药信息,2011,28(6):8-13.
[17]王艳宏,王秋红,夏永刚,等.麻黄化学拆分组分的性味药理学评价--麻黄化学拆分组分“辛温”发汗、利水作用的实验研究[J].中国中医药科技,2011,18(6):489-491.
[18]孙延平,王艳宏,杨炳友,等.牵牛子化学拆分组分的性味药理学评价及药味归属研究[J].世界中医药,2015,10(12):1837-1846.
[19]郭建生,曾贵荣,王蔷.中药药性理论辛味功效及物质基础研究思路初析[A]//第二届全国临床中药学学术研讨会论文集[C].南宁:中华中医药学会中药基础理论分会,2009.
[20]陈四保,彭勇,陈士林,等.药用植物亲缘学[J].世界科学技术--中医药现代化,2005,7(6):97-103.
[21]张铁军,王杰,陈常青,等.基于中药属性和作用特点的中药质量标志物研究与质量评价路径[J].中草药,2017,48(6):1051-1060.
[22]杨洪军,唐仕欢,黄璐琦,等.基于亲缘关系的中药药性研究[J].中国中药杂志,2008,33(24):2983-2985.
[23]李振坤,刘玫琦,杨洪军.伞形科辛味中药主要化学成分对离体血管作用研究[J].中药药理与临床,2009(1):38-40.
[24]郭宇飞,杨洪军,王燕平,等.伞形科辛味中药抗血小板聚集的作用研究[J].中国中医基础医学杂志,2016,22(12):1629-1631.
[25]龙小琴,秦华珍,黄燕琼,等.姜科五属中药性效与亲缘关系相关性研究进展[J].中国药房,2016,27(23):3301-3304.
[26]曹煌,张铁军,张静雅,等.基于电子鼻和电子舌技术的辛味中药气-味的表征研究[J].中草药,2016,47(11):1962-1967.
[27]郭建生,胡还甫.论中药基本理论研究思维[J].中华中医药学刊.2008,26(10):2087-2088.
[28]张铁军,刘昌孝.中药五味药性理论辨识及其化学生物学实质表征路径[J].中草药,2015,46(1):1-6.
[29]隋峰,张畅斌,杜新亮,等.寒热性中药的成分对TRPV1通道蛋白功能的影响[J].中药药理与临床,2009,25(5):18-20.
[30]隋峰,戴丽,李倩,等.TRPV1通道介导的热生成是辛热(温)中药药性表征的重要模式[J].药学学报,2015,50(7):836-841.
[31]杨桢,汪文来,刘珍洪,等.热敏通道与辛味中药的解表原理[J].中国中医基础医学杂志,2016,22(10):1386-1390.
[32]Caterina M J,Schumacher M A,Tominaga M,et al.The capsaicin receptor:A heat activated ion channel in the pain pathway[J].Nature,1997,doi:10.1038/39807.
[33]Salazar H,Llorente I,Jara-Oseguera A,et al.A single N-terminal cysteine in TRPV1 determines activation by pungent compounds from onion and garlic[J].Nat Neurosci,2008,11(3):255-261.
[34]Qiao L,Jiao L,Pang G C,et al.A novel pungency biosensor prepared with fixing taste-bud tissue of rats[J].Biosensor Bioelectr,2015,doi:10.1016/j.bios.2015.01.032.
[35]查青林,余俊英,余飞,等.基于代谢相关Me SH词文本挖掘分析治疗咳嗽中药五味分类的生物学特征[J].中国中医基础医学杂志,2010,16(7):616-618.
[36]陈军,刘培,蒋秋冬,等.基于药性特征的中药挥发油透皮促渗作用规律性认识的思路与方法[J].中草药,2016,47(24):4305-4312.
[37]房昉,赵杰,温伟波.辛味中药与胰岛素抵抗[J].中国医药导报,2016,13(34):97-100.
[38]丁晓洁,董正平,王醊恩.辛味中药活性成分对胃黏膜保护作用机制探讨[J].光明中医,2016,31(17):2597-2598.