| 许越,嵇冰.《随息居饮食谱》中性味甘平食品浅析[J].浙江中医药大学学报,2024,48(2):188-192. |
| 《随息居饮食谱》中性味甘平食品浅析 |
| Brief Analysis of Neutral Sweet and Flat Foods in WANG Mengying’s Suixiju Diet Spectrum |
| DOI：10.16466/j.issn1005-5509.2024.02.010 |
| 中文关键词: 随息居饮食谱 王孟英 食疗 甘平 养生 中医 |
| 英文关键词: Suixiju Diet Spectrum WANG Mengying diet therapy sweet and flat health preservation traditional Chinese medicine |
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| 中文摘要: |
| [目的] 总结归纳王孟英对《随息居饮食谱》中性味甘平食品的认识和使用经验，分析其中蕴含的食疗特色，以求将食疗和养生理论更好地应用于临床和生活。[方法] 筛选书中性味甘平食品，按食品类别一一罗列，探索其分布规律，分析其功效，归纳其临床应用方法，结合中医理论体系，综合分析其中蕴含的食疗理论特色。[结果] 《随息居饮食谱》中各类食品均含有性味甘平者，其数量不一，以毛羽类最多，既有滋补五脏的功效，又能泻部分实证，临床应用方法符合方剂学中药物的七情配伍，其中蕴含的食疗特色符合中医理论体系。[结论] 《随息居饮食谱》中王孟英对性味甘平的食品有独到的认识和见解，使用方法多样，对生活中和临床上运用性味甘平的食品进行食疗和养生有较好的指导作用。 |
| 英文摘要: |
| [Objective] To summarize WANG Mengying’s understanding and experience in using neutral sweet and flat foods in Suixiju Diet Spectrum， and analyze the therapeutic characteristics contained in it， so as to better apply the therapeutic and health theory to clinic and life. [Methods] The neutral flavor sweet and flat foods were screened and listed one by one according to food categories， their distribution rules were explored， their efficacy was analyzed， and their clinical application methods were summarized. The theoretical characteristics of food therapy were comprehensively analyzed in combination with the theoretical system of traditional Chinese medicine. [Results] The number of all kinds of food in Suxiju Diet Spectrum was different， and the most were hairy-feather， which not only had the effect of nourishing the five viscera， but also could reduce part of the excess syndrome. The clinical application method was in line with the compatibility of the seven emotions of drugs in formulae， and the therapeutic features contained in it were in line with the theoretical system of traditional Chinese medicine. [Conclusion] WANG Mengying had a unique understanding and indirect opinion on the food with the flavor of sweet and flat in Suxiju Diet Spectrum， and had a variety of use methods， which had a good guiding effect on the use of the food with the flavor of sweet and flat in daily life and clinic. |
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