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目的:对半夏泻心汤的四气五味进行量化,运用数据分析半夏泻心汤的组方规律。方法:设定四气五味指数,对中药剂量进行标准化处理,即计算相对剂量;对相对剂量与四气五味指数进行加权处理,得到四气五味的作用度。结果:1四气量化:偏热性中药作用度为163.2,偏寒性中药作用度为-79.6;2五味量化:酸占0%、苦占30.56%、甘占37.62%、辛占31.82%、咸占0%。结论:半夏泻心汤偏于热性,且较平和;五味以甘、辛、苦为主。
Objective: To quantify the four gas and five flavors of Banxia Xiexin Decoction and to analyze the formula of Banxiaxiexin Decoction by data. Methods: The four-gas and five-flavor index were set, and the dose of Chinese medicine was standardized, that is, the relative dosage was calculated. The relative dosage and the four-gas and five-flavor index were weighted to get the degree of action of Siqi and flavors. Results: 1 Four-gas quantification: the effect degree of partial heat-sensitive traditional Chinese medicine was 163.2 and the degree of partial-cold traditional Chinese medicine was -79.6; 2 The quantification of five flavors: acid accounted for 0%, bitter accounted for 30.56%, gan accounted for 37.62%, syndrom accounted for 31.82% Salty accounts for 0%. Conclusion: Banxiaxiexin soup is partial to heat, and more moderate; five flavors to Gan, Xin, bitter mainly.