Research on the Compatibility Rules of Medicinal Ingredients in Classical Cough Treatment Formulas Based on Guidelines/Textbooks
- VernacularTitle:基于指南/教材研究经典咳嗽治疗方的药味配伍规律
- Author:
Mingyue QI
1
;
Hongye GUO
;
Chenqiong XIE
;
Yijia ZHAO
;
Rui JIN
;
Xiange HAN
Author Information
- Publication Type:Journal Article
- Keywords: Tang-Ye-Jing-Fa map; Fuxingjue; Cough; Treatment based on syndrome differentiation; Chinese herbal medicine
- From: World Science and Technology-Modernization of Traditional Chinese Medicine 2025;27(9):2654-2665
- CountryChina
- Language:Chinese
- Abstract: Objective Under the theory guidance of the Fuxingjue and the Tang-Ye-Jing-Fa map,this study aims to explore the common patterns and unique characteristics of five-flavor combinations in formulas for treating different syndromes of cough.Methods Chinese herbal formulas for cough treatment were collected from traditional Chinese medicine(TCM)clinical practice guidelines,consensuses,and textbooks,and their flavor combinations and distribution were clarified.Based on the theory of the Tang-Ye-Jing-Fa map regarding the five flavors for lung diseases(sour for tonifying,salty for purging,and pungent for transforming),the dominant flavors in each formula were statistically analyzed.Further classification was conducted according to the cold-heat properties and the amount of phlegm,and the characteristics and five-flavor combination patterns of formulas for different syndromes were analyzed.Results A total of 21 formulas for treating different syndromes of cough were statistically analyzed,among which 85.7%of the formulas had dominant flavors of"sour,salty,and pungent".For hot cough(9 formulas),sour was mainly used to tonify the lung and bitter to purge the heart(e.g.,Sangxing Tang and Qingjin Huatan Tang);for cold cough(4 formulas),pungent was mainly used to tonify the liver and warm yang(e.g.,San'ao Tang combined with Zhike San and Xiaoqinglong Tang);for cough with abundant phlegm(7 formulas),the focus was on using pungent to purge the spleen and eliminate dampness(e.g.,Erchen Tang combined with Sanzi Yangqin Tang);for cough with little or no phlegm(6 formulas),sour was used as the core to tonify the lung and nourish yin(e.g.,Sha Shen Mai Dong Tang).Conclusion From the perspective of the Tang-Ye-Jing-Fa map,the flavors of"sour,salty,and pungent"play an important role in the composition of formulas for treating cough.Although the five-flavor combinations of formulas for different syndromes of cough vary,they share common characteristics when classified according to cold-heat properties and phlegm amount.These findings provide a theoretical basis for optimizing the combination of Chinese herbal formulas for cough treatment by adjusting the proportion of the five flavors in clinical practice.
