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1.浙江中医药大学 药学院,杭州 310000
2.中国中医科学院 中药资源中心, 道地药材品质保障与资源持续利用全国重点实验室,北京 100700
Received:27 February 2025,
Revised:2025-03-19,
Accepted:08 April 2025,
Online First:10 April 2025,
Published:20 May 2026
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时玉,曾珍,周峰等.经典名方中败酱的本草考证[J].中国实验方剂学杂志,2026,32(10):248-257.
SHI Yu,ZENG Zhen,ZHOU Feng,et al.Herbal Textual Research on Patriniae Herba in Famous Classical Formulas[J].Chinese Journal of Experimental Traditional Medical Formulae,2026,32(10):248-257.
时玉,曾珍,周峰等.经典名方中败酱的本草考证[J].中国实验方剂学杂志,2026,32(10):248-257. DOI: 10.13422/j.cnki.syfjx.20251563.
SHI Yu,ZENG Zhen,ZHOU Feng,et al.Herbal Textual Research on Patriniae Herba in Famous Classical Formulas[J].Chinese Journal of Experimental Traditional Medical Formulae,2026,32(10):248-257. DOI: 10.13422/j.cnki.syfjx.20251563.
该文通过查阅历代本草、方书、医籍并结合近现代相关文献资料,从名称、基原、学名考证、入药部位、产地、品质、采收加工与炮制、性味功效等不同层面对败酱药材的历史沿革进行了系统梳理与考证,为含败酱药材经典名方的开发利用提供参考。败酱药材应用历史悠久,因其根部具有酱败的特殊陈腐气味而得名,又因别名“苦菜”所致同名异物者甚多,从明代开始存在多种植物混用为败酱的情况。经考证可知,败酱始载于《神农本草经》,历代均以败酱为正名,尚有鹿肠、鹿酱、酸益等别名。历代所用主流来源为败酱科植物黄花败酱
Patrinia scabiosaefolia
或白花败酱
P. villosa
,这与1977年版《中华人民共和国药典》基原收载情况一致;然古代皆以根部入药,现代多以全草入药。此外,十字花科菥蓂
Thlaspi arvense
和菊科植物长裂苦苣菜
Sonchus brachyotus
(俗名苣荬菜)二者的全草为败酱不同地区习用品。败酱古代著录多生于江夏(今湖北省东部地区)及江东(今长江下游以南地区),但近代文献资料记载全国各地均有分布,无明显道地性。古代采收时间为阴历八月采根,曝干;现代多为夏、秋二季采挖全草,晒干。近代以来总结品质以根长,叶多而色绿,气浓者为佳。败酱的炮制,古代多为火炙(焙干),现代多为除杂洗净后切段晒干用。败酱功效为清热解毒,祛瘀排脓,在汉和南北朝时期其功效为治疗皮肤热病、痈肿、产后疾病和风痹;五代时期扩展到治疗五官疾病;至现代又增神经衰弱、失眠等症。对于性味,汉代记载其性味苦平;至唐代为性微寒,味辛、苦;元、明时期多以性微寒、平,味苦、咸为主;清代、近代性味多为苦平;至现代性味演变为辛、苦、凉。基于考证结果,建议含败酱药材的经典名方开发利用时,选用历代主流来源败酱科植物黄花败酱
P. scabiosaefolia
或白花败酱
P. villosa
的全草入药,并根据处方要求选用炮制方法,未注明要求的建议生品入药。
By consulting ancient and modern literature, this article systematically reviews and verifies the historical evolution of the herbal medicine known as Baijiang across various dimensions, including name, origin, scientific name verification, medicinal parts, production area, quality, harvesting and processing, as well as its nature, taste, and therapeutic effects, in order to provide a reference for the development and utilization of famous classical formulas containing Patriniae Herba. Patriniae Herba has a long history of use. It derives its name from the distinctive musty odor of its roots, which resembles spoiled soy sauce. However, due to its alias Kucai, there has been much confusion with
other plants. Since the Ming dynasty, various plants have been used interchangeably as Baijiang. Herbal textual research showed that Patriniae Herba was first recorded in
Shennong Bencaojing
, and throughout history, Baijiang has been recognized as its standard name, though it has also been known by alternative names such as Luchang, Lujiang, and Suanyi. The main sources used throughout the ages were
Patrinia scabiosaefolia
or
P. villosa
, which is consistent with the 1977 edition of the
Pharmacopoeia of the People's Republic of China
. However, while the roots were traditionally used medicinally, the whole plant is now more commonly used in modern practice. In addition, the whole plants of
Thlaspi arvense
from the Cruciferae family and
Sonchus brachyotus
from the Compositae family are commonly used as regional substitutes for Baijiang. According to ancient records, Patriniae Herba was primarily found in Jiangxia(present-day eastern Hubei province) and Jiangdong(the region south of the lower reaches of the Yangtze River), but modern literature shows that it is distributed throughout the country without a distinct geographical origin. In ancient times, the roots were harvested in August and sun-dried, today, the whole plant is typically dug up in summer or autumn and sun-dried. In recent times, the quality has been summarized as being best when the roots are long, the leaves are abundant and green, and the aroma is strong. Regarding the processing, ancient methods often involved baking(drying over fire), while modern methods typically involve removing impurities, washing, and then cutting and drying the segments. The effects of Patriniae Herba are to clear heat and detoxify, eliminate blood stasis and drain pus. During the Han and Northern and Southern dynasties, it was used to treat skin diseases caused by heat, abscesses, postpartum diseases, and rheumatism, during the Five dynasties period, its therapeutic applica
tions expanded to include diseases of the five senses, and by the modern era, conditions such as neurasthenia and insomnia were added. Regarding its properties and taste, it was recorded as bitter and neutral during the Han dynasty. By the Tang dynasty, it was slightly cold, with a taste of acrid and bitter. During the Yuan and Ming dynasties, it was mostly slightly cold and neutral, with a bitter and salty taste. In the Qing dynasty and modern times, it was mostly bitter and neutral, and in contemporary times, it has evolved to a taste of acrid, bitter, and cool. Based on the results of this study, it is recommended that when developing and utilizing famous classical formulas containing Patriniae Herba, one should select the entire herb of the historically mainstream sources,
P. scabiosaefolia
or
P. villosa
from the Valerianaceae family, and choose the processing method according to the prescription requirements. It is recommended to use raw products without specific requirements.
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