本文通过对组成六味地黄汤的各单味药、各种不同配伍及全方水煎剂的pH值、水溶性浸出物、醇溶性浸出物的测定,对六味地黄汤的组方原理从化学方面进行了初步探讨,运用薄层层析、薄层扫描观察全方、三补及各单味药之间化学成份的变化;用紫外分光光度法测定六味地黄汤及丹皮煎剂中丹皮酚的含量,认为丹皮酚不一定是六味地黄汤中发挥疗效的主要成分。 In this article, the composition principle of Liuwei Dihuang Decoction is determined from the aspect of chemistry by determining the pH values, water-soluble extracts, and alcohol-soluble extracts of each of the single-taste drugs, various combinations, and all-water decoctions that make up Liuwei Dihuang Decoction. A preliminary study was conducted to observe the changes in chemical composition between Quanfang, Sanbu and each single herb using thin layer chromatography and thin-layer scanning; Determination of paeonol in Liuwei Dihuang Decoction and Danpi decoction by UV spectrophotometry The content of paeonol is not necessarily the main component of Liuwei Dihuang Decoction.