藏药三味豆蔻汤方解、方源及临床应用考证-《西部中医药》

文章信息/Info

Title:: Textual Criticism on Clinical Application, the Sources and Explanation of Tibetan Medicine Three-flavored Doukou Decoction

Author(s):: Cairan gnanjia, Xiangcuo zhuoma, Duojie renqing; Tibet University of Tibetan Medicine, Lasa 850000, China

Keywords:: Tibetan medicine three-flavored decoction; textual criticism on the sources; the explanation of the prescription; clinical application

摘要:: 依据历代藏医药经典记载及藏医临床应用实践，从名称溯源、处方配伍组成、藏医配伍原理及临床应用价值等维度，对藏药三味豆蔻汤进行系统考证。结果表明，该方始载于《四部医典》，其配伍用量载于《蓝琉璃》，由白豆蔻、香旱芹、荜茇组成。该方药味特征为辛味3＞苦味1=甘味1，核心药性为糙、轻、动、锐、干，化味含苦化味与甘化味，核心功效为健胃消食、祛“隆”。该方主治培根病与隆病引发的反应迟钝、精神错乱、失眠多梦、健忘等症状，临床广泛应用于失眠症、心悸、心力衰竭、甲状腺功能亢进及老年痴呆症症状改善，具有显著的临床价值与潜在开发前景。

Abstract:: According to the records in the classics of Tibetan medicine in the past dynasties and clinical application practice of Tibetan medicine, textual criticism of Tibetan medicine three-flavored Doukou decoction was conducted from name traceability, the prescription compatibility, compatibility rules of Tibetan medicine and clinical application values. The results demonstrated that the prescription, documenting both its herbal compatibility and dosage in Lanliuli, was initially recorded in Sibu Yidian, and composed of Baidoukou (Amomi fructus rotundus), Xianghanqin and Bibo (piperis longi fructus). The characteristics of medicinal flavors of the prescription were pungent 3 > bitter 1=sweet 1, the core drug properties were rough, light, moving, sharp and dry, and the tastes contained bitter taste and sweet taste, and the core efficacy was strengthening the stomach and promoting digestion, and eliminating abdominal distension. The prescription is mainly used to treat the symptoms of sluggishness, delirium, insomnia and dreaminess, amnesia and so on caused by Pekan disorder and lung disease, widely used in improving the symptoms of insomnia, palpitation, heart failure, hyperthyroidism and Alzheimer’ s disease, possessing significant clinical values and potential for development.