Research On The Digitization Of "Yin-Shan Zheng-Yao" Based On Mongolian Medical Metadata

" Yin Shan Zheng Yao " is the dietary nutritionist,the dietary doctor Hu Sihui in Yuan Dynasty,which was compiled in 1330 and the earliest preserved book of dietary nutrition in our country.The book is mainly based on the Mongolian food and beverage,including the diet and food culture of many ethnic groups.This paper starts from the perspective of Mongolian medicine and takes the seventh-year edition of "Yin Shan Zheng Yao" published by Jingtai Ming Dynasty,which was brought to China by Zhang Yuanji from Tokyo,Japan in 1930,as the research basis.Research purposes,methods adopted,results and conclusions obtained are as follows:Research purposes:1 More than 138 kinds of "metadata" were created in the software system "Digital Processing Platform for Ancient Literatures of Mongolian Medicine" created by Mongolian Medicine Literature team of Inner Mongolia Medical University.The "metadata" of Mongolian medicine diet was created and formulated to provide data basis for this topic research and the future Mongolian medicine diet digital research work.Through systematic digital research on the contents of "Yin Shan Zheng Yao",such as analytical indexing,deep processing and data mining,the knowledge base of "Yin Shan Zheng Yao" is constructed to provide intelligent retrieval services for users.2 From the perspective of Mongolian medicine,the content of "Yin Shan Zheng Yao" was combed and analyzed,and the characteristics of dietary therapy in "Yin Shan Zheng Yao" were summarized,as well as the historical contribution to the development of Mongolian medicine.3 To investigate the Mongolian phonetic translation words recorded in "Yin Shan Zheng Yao",so as to reveal the content of "Yin Shan Zheng Yao" more deeply.Research method:1 Digital research methods: According to "Yin Shan Zheng Yao" and related books on dietary therapy of Mongolian medicine,dietary therapy "metadata" conforming to the theory of Mongolian medicine was created and formulated,and the "indexing template" of dietary metadata was constructed to conduct systematic digital research on the contents of "Yin Shan Zheng Yao",such as deep processing and data mining.2 Summary methods: On the basis of digital research,the contents of "Yin Shan Zheng Yao" were systematically combed and summarized,and the characteristics of Mongolian diet therapy in "Yin Shan Zheng Yao" were summarized.3 Comparative analysis research methods: Collect and sort out the contents of Mongolian medicine diet and therapy in the history books and documents published before "Yin Shan Zheng Yao ",make a comparative study with the contents of "Yin Shan Zheng Yao",and summarize the historical contribution of "Yin Shan Zheng Yao" to the development of Mongolian medicine.Research result:1 The prescription name,alias,ingredients and treatment,preparation method and procedure,taste,nature,efficacy,main treatment syndrome,indications,conjunctivitis,adaptive population,taboo population,eating time,taboo time,eating method,amount,introduction,addition and subtraction,precautions,conjunctivitis,food opposite,toxic and side effects were created on the software system of "Mongolian Medicine and Ancient Documents Digital Processing Platform",food poisoning,morphological characteristics,origin,habitat,classification,species,edible parts,storage methods,other applications,notes,substitutes,allusions,other notes,references,sources,pages,etc.A total of 39 kinds of Mongolian medicine diet "metadata".And makes a more accurate definition of the concept of "metadata".2 Summarize the characteristics of Mongolian diet therapy in "Yin Shan Zheng Yao" to nourish the body with red food(meat)and white food(milk).Characteristics of nourishing the body with red food(meat): Of the 95 rare recipes recorded in the first volume of "Yin Shan Zheng Yao",78 are related to mutton.Of the 61 recipes in Volume Two,12 are still related to sheep.At the same time,the main food is also preferred to be made together with mutton,a total of 34 main food with mutton as the ingredient.Features of freefall(milk)for nourishing the body: A total of 28 kinds of formula in "Drink food" added the use of traditional Mongolian five livestock milk and dairy products,including recipes,staple food,tea,wine.3 There are 22 kinds of recipes and 178 kinds of animal and plant food in "Yin Shan Zheng Yao".21 records related to cold and heat in daily life balance;25 kinds of medicinal materials commonly used in Mongolian medicine indicate the properties of cold and heat.At the same time,a total of 11 recipes for Mongolian medicine is characterized by the theory of nourishing viscera.4 In "Yin Shan Zheng Yao",there are records of Hacisha,Shajmuer,Chigen,Naowa,Siqishi ge,Hafu er,Guahasun,Pulejier er,Besidah,Puerbitang,Mihanogulesun,Tabina,Chichihana,Masge oil,Acchi,Alakji wine,Suerma wine,Shengjian,Hengheer,Shanwu,Aiqi,Tala Buhua,Suerqishi and Ya There are a total of 31 Mongolian phonetic translation words,such as Hushan,Alakhun,Erba Hu Yu,Qili Ma Yu and Wen Zhan.These include plant and animal names,recipe names,quantifiers,and appliance names.Research conclusions:1 A knowledge base of "Yin Shan Zheng Yao" based on dietary metadata of Mongolian medicine was constructed to provide intelligent retrieval service for users.2 The traditional Mongolian red food(meat)and white food(meat)is used to nourish the body in "Yin Shan Zheng Yao",which fully reflects the formation and systematization of the "tonic theory" of Mongolian medicine.3 "Yin Shan Zheng Yao" emphasizes the characteristics of balancing cold and heat in diet,daily life and medicine,which fully reflects the gradual formation of the "cold and heat theory" of Mongolian medicine.4 There are 31 Mongolian phonetic translation words recorded in "Yin Shan Zheng Yao".Include the name of the recipe,the name of the plant or animal,and the name of the appliance.Based on the research of the above Mongolian phonetic translation words,it can be seen that Hu Sihui fully understood and mastered the Mongolian diet,living customs and Mongolian language,so as to use its characteristics and names throughout the whole process of writing.