【摘要】 黍子为五谷之一，黍米自古便可药用，但目前黍米常作为粮食使用，忽视了其作为中医药养生的功能。黍子在我国新石器时期便已经开始种植，但自春秋时期即出现异名现象，随着时代的更替以及生产力的不断发展，异名众多且较为复杂，常出现异名混乱使用的现象。黍米的药用价值最早记载于《神农本草经》，明确其“味甘，温，主益气补中，多热、令人烦”。本文通过对我国黍米的历史与现状进行系统梳理，对黍米历代性味归经以及现代黍米营养成分进行分析，探讨了现今黍米作为五谷之一的中医药功能及应用，分析了黍米发展现状，提出了对黍米在中医药方面的应用建议。更多还原

【Abstract】 Broomcorn millet is a grain that has been used for medicine since ancient times. Nowadays, broomcorn millet is often used directly as food, and its health-care function in traditional Chinese medicine is ignored. Broomcorn millet has been planted since the Neolithic period in China. But since the Spring and Autumn Period, the phenomenon of synonyms has appeared. With the change of times and the continuous development of productivity, there are many and complex synonyms, and the phenomenon of synonyms used in confusion often occurs. Its medicinal value was first recorded in "Shen Nong’s Materia Medica", which clarified its "sweet taste, warm, mainly supplement the center and boost qi4, hot and annoying". In this paper, by systematically sorting out the history and current situation of broomcorn millet in China, analyzing the properties, taste, meridian and nutritional components of it, the function and application of broomcorn millet as one of the five grains in traditional Chinese medicine are discussed, and the development status of it is analyzed, as well as the suggestions for its application in traditional Chinese medicine are put forward.更多还原