五味学说是中药基本理论的重要组成部分。它肇始于西周,发展于春秋战国,广泛应用于秦汉。其首创之际,统指饮食五味,而未专作药性论述。经《黄帝内经》、《神农本草经》把五味学说引入医药学、并作为药治偏胜的理论依据后,历代医家、继有发展,使之日渐丰富而趋完善。前人论述药性,多气味相兼,或通述五味。迄至目前,对五味中某一种味的药性作用进行专题研究的文献,尚未见报导。为了深入探讨中药的五味理论,必需分别对每一 The five-taste theory is an important part of the basic theory of traditional Chinese medicine. It began in the Western Zhou Dynasty, developed in the Spring and Autumn and the Warring States, and was widely used in the Qin and Han dynasties. At the time of its first creation, it referred to the five flavors of the diet, but it did not discuss the use of drugs. After the “Yellow Emperor’s Internal Classic” and “Shen Nong’s Materia Medica” introduced the theory of five flavors into medicine and used it as a theoretical basis for the treatment of partial wins, successive generations of doctors and subsequent developments gradually enriched and improved. The predecessors discussed the medicinal properties, with more odor and concurrently, or the introduction of five flavors. Up to now, there has been no report on the literature on the pharmacological effects of a certain taste in five flavors. In order to thoroughly explore the five-taste theory of Chinese medicine, it is necessary to