【从中药角度考察芥菜卤水】。

Q4 Medicine
Q W Shi, N Zeng, C Y Wu
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引用次数: 0

摘要

芥菜卤水是一种独特的芥菜发酵液,长期应用于中药中。它以前被称为吉水,指的是蔬菜发酵后的黄色盐水。发酵芥菜卤水直到明代才在中医学中确立。研究发现,古代芥菜的原植物为芥菜(Brassica juncea(L.)Czern et Coss)。芥菜的起源主要指十字花科芸苔科芸苔属中的栽培种(Brassica juncea var.multiceps Tsen et Lee),属于分蘖芥菜中的芥菜叶类。发酵芥菜卤水味道辛辣,咸,被认为是感冒的一个特征,并进入肺经。具有清热化痰、止咳排脓等功效。主要用于治疗肺痈,也可治疗肺阳痿、喉癣、喘鸣、咳嗽、吐脓血、面部肿胀等疾病。使用方法包括直接服用(或温服)、与热豆浆一起服用、与食物一起食用、与汤剂混合以及与鱼腥草汁混合。它主要产于浙江嘉兴地区,尤以嘉善天宁天宁寺收藏而闻名,而非常州天宁寺。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
[Examining fermented mustard brine in terms of traditional Chinese medicine].

Fermented mustard brine was a unique liquid fermented with mustard long used in traditional Chinese medicine. It was previously known as Ji Shui, which refered to the yellow salty water after vegetables were fermented. Fermented mustard brine was not established in TCM until the Ming Dynasty. It was found that the original plant of ancient mustard was Brassica juncea (L.) Czern et Coss. var. juncea, and the origin of the mustard used in mustard brine mainly refereed to the cultivated species of Brassica (Brassica juncea var. multiceps Tsen et Lee) in the Brassica branch of the Cruciferae family, which belonged to the mustard leaf class in tillering mustard. Fermented mustard brine tasted spicy and salty and was considered as a feature of cold, and went to the lung meridian. Its effects were of clearing heat and reducing phlegm, calming coughing and expelling pus. It was mainly used for the treatment of lung carbuncle, and also for diseases such as lung impotence, laryngeal tinea, wheezing, coughing, vomiting pus and blood, and facial swelling. The ways to use it involved taking it directly (or taking it warm), taking it with hot soybean milk, having it with food, mixing it with decoction, and mixing it with houttuynia cordata juice. It was mainly produced in the Jiaxing area of Zhejiang province, especially famous for the collection by the Tianning Temple in Tianning in Jiashan, not the Tianning Temple in Changzhou.

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来源期刊
中华医史杂志
中华医史杂志 Medicine-Medicine (all)
CiteScore
0.10
自引率
0.00%
发文量
2145
期刊介绍: The Chinese Journal of Medical History is the only professional academic journal on medical history in the country. The first publication was named "Journal of Medical History" and was designated as a quarterly publication. In 2009, it was changed from quarterly to bimonthly. The Chinese Journal of Medical History has columns such as special articles, reviews, expert talks, medical history treatises, literature research, forums and debates, historical accounts, figures, short essays, graduate forums, lectures, historical materials, medical history, and book reviews. Chinese Journal of Medical History has been included in the US Medline online database.
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