论文部分内容阅读
本文将中药的五味分别按四档分类,提出相应的功效,以图解释一些中药理论矛盾之处。并进一步引证阐述了中药在不同的煎煮时间会产生某些不同的疗效,应引起重视。)
This article classifies the five flavors of traditional Chinese medicine into four grades and proposes the corresponding effects to explain the contradictions of some traditional Chinese medicine theories. And further cited that the Chinese medicine in different boiling time will produce some different effects, should pay attention. )