| 基于《伤寒论》方剂药性特征食物配比的研究 |
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| 引用本文： | 颜素容,郑虎占,缪素芬,王耘.基于《伤寒论》方剂药性特征食物配比的研究[J].中国中药杂志,2015,40(18):3664-3666. |
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| 作者姓名： | 颜素容 郑虎占 缪素芬 王耘 |
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| 作者单位： | 北京中医药大学 中药学院, 北京 100102,北京中医药大学 中药学院, 北京 100102,北京中医药大学 中药学院, 北京 100102,北京中医药大学 中药学院, 北京 100102 |
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| 基金项目： | 国家自然科学基金项目(81373985,81173568);教育部新世纪优秀人才支持项目(NECT-11-0605);校级青年教师专项计划自主课题(2014-QNJSZX023) |
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| 摘 要： | 该文在建立《伤寒论》方剂药性特征数据库及食物药性数据库的基础上,通过实例探讨基于《伤寒论》方剂药性特征的食物配比方法。结果表明,在食物药性确定的前提下,不仅所述方法技术可行,而且可以根据目标方剂药性特征,有效地得出食物配比中的食物组成,实现食物配比方案与目标方剂在作用及功效上的相似,为食物配方提供了定量方法,推进了药性理论与配伍理论的应用技术的发展。
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| 关 键 词： | 方剂药性特征 食物配比 食物 |
| 收稿时间： | 2014/10/30 0:00:00 |
Food matching based on herbal properties of formulas in "Treatise on Febrile Diseases" |
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| YAN Su-rong,ZHENG Hu-zhan,MIAO Su-fen and WANG Yun.Food matching based on herbal properties of formulas in "Treatise on Febrile Diseases"[J].China Journal of Chinese Materia Medica,2015,40(18):3664-3666. |
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| Authors: | YAN Su-rong ZHENG Hu-zhan MIAO Su-fen and WANG Yun |
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| Institution: | School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100102, China,School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100102, China,School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100102, China and School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100102, China |
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| Abstract: | Based on databases for herbal properties of formulas and foods recorded in "Treatise on Febrile Diseases", a case study was conducted for the food matching method according to herbal properties of formulas in "Treatise on Febrile Diseases". The result show that the method was technically feasible once the herbal properties of foods were determined. Moreover, according to herbal properties of target formulas, the compositions of foods were effectively defined. In this study, researchers determined the similarity between the food matching scheme and the target formulas in function and efficacy, provided a quantitative method for food formulation and promote the development of application technology of the herbal property theory and the compatibility theory. |
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| Keywords: | characteristics of herbal properties food matching food |
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