中国中药杂志

2015, v.40(18) 3660-3663

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基于方剂药性组合模式的调体保健食品设计方法研究
Design method of constitution regulating and healthcare foods based on medicinal property combination mode

董昉;颜素容;马莉;祖文强;杜梨;张燕玲;王耘;
DONG Fang;YAN Su-rong;MA Li;ZU Wen-qiang;DU Li;ZHANG Yan-ling;WANG Yun;Information Engineering Research Center for Traditional Chinese Medicines,Beijing University of Chinese Medicine;Key Laboratory of Low-Grade Energy Utilization Technologies and System under Ministry of Education,Chongqing University;

摘要(Abstract):

目前常用的调节体质的方法是针对体质疾病予以相应的方剂治疗,此方法对于体质相关疾病的治疗和调节有明显作用,但对于非疾病状态的体质调节,人们更倾向于采用食疗进行日常体质调节。该文提出了基于临床经验方剂的药性组合模式进行调体保健食品设计方法。并以气虚质和特禀质常用方剂玉屏风散为例进行了调体保健食品设计,从单味药功效和现代药理研究两方面论证了保健食品方案的有效性和合理性。
Currently,the herbal prescription therapy for corresponding constitutional diseases is a common constitution regulating method. This method has an obvious effect in treating and regulating constitution-related diseases. However,for people who do not have disease,they prefer to regulate constitution with dietary therapy. In this paper,the researchers came up with a design method of constitution regulating and healthcare foods based on medicinal property combination mode of clinical empirical formulas. With ″Yupinfeng San″,a common formula for Qi-insufficiency constitution and specific endowment constitution,as the example for constitution regulating and healthcare foods,the researchers proved the effectiveness and rationality of healthcare food schemes in terms of the efficacy of single herb and the modern pharmacological study.

关键词(KeyWords): 中医体质;药性组合模式;保健食品
traditional Chinese medicine constitution;medicinal property combination mode;healthcare food

Abstract:

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基金项目(Foundation): 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)

作者(Author): 董昉;颜素容;马莉;祖文强;杜梨;张燕玲;王耘;
DONG Fang;YAN Su-rong;MA Li;ZU Wen-qiang;DU Li;ZHANG Yan-ling;WANG Yun;Information Engineering Research Center for Traditional Chinese Medicines,Beijing University of Chinese Medicine;Key Laboratory of Low-Grade Energy Utilization Technologies and System under Ministry of Education,Chongqing University;

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