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熟地滋腻碍胃辨析

Junjie LIU,Jinping WANG,Ming GONG,Peipei WANG,Shuangjie YANG,Zhiyin WANG,Juan WANG,Huihui ZHAO,Wei WANG

Liaoning Journal of Traditional Chinese Medicine（2019）

Cited 1|Views11
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Abstract
熟地黄是地黄加工炮制的产物,在其蒸煮过程中,性味、功效发生了改变.对此历代医家认识不一,最大的争议就是熟地是否滋腻碍胃,这也影响了熟地的临床运用,使其不能更好地发挥临床疗效.通过剖析有关地黄加工炮制、临床运用的代表著作,梳理其制用源流与相应的功效变化,着眼于临证之用分析对比代表医家的不同学术观点,能够对熟地是否滋腻碍胃有深入客观的认识,从而纠正观点之偏颇,并指导临床,使熟地之用尽其全能.
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