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中药自古有五味,即辛、甘、酸、苦、咸之说,是中药理论一个重要组成部分,作为中医临床用药规范,它在数千年的传统医学史上有着一定的地位和作用。于当今亦为我们有益的经验与借鉴。然由于历史的原因,难免有其不足之处,今就几个问题抒之管见。一、五味学说的局限性五味学乃五行学说的派生与变态。五行学说以“五”为准,不容多与少,然而作为标志药物效能的五味则远未能完善地标志,致只得增加淡味、涩味、润燥、芳香等性能。就每味药物作用的标志也缺乏固定性。
Since ancient times, Chinese medicine has five flavors, namely, symplectic, sweet, sour, bitter and salty. It is an important part of traditional Chinese medicine theory. As a criterion for the clinical use of traditional Chinese medicine, it has a certain status and role in the history of thousands of years of traditional medicine. In today’s world, we also have useful experience and lessons for us. However, due to historical reasons, it is inevitable that it has its shortcomings. Nowadays, there are a few problems that can be overlooked. The Limitations of the One and Five Taste Theories Five flavors are the derivation and metamorphosis of the Five Elements Theory. The theory of the Five Elements is based on the “five” and cannot be more or less. However, the five tastes that mark the potency of drugs are far from perfect, resulting in increased light, astringent, moistening, and aromatic properties. There is also a lack of fixation on the effects of each drug.