五味作为中药药性理论的核心内容，近年来有许多学者从不同方面对中药五味理论进行一系列的研究。由于传统中医药理论与现代药学思维方式和认识途径存在差异，导致人们对于中药五味药性理论的认识不尽相同。从中药五味的源流，哲学思想对五味属性的推演以及四气、归经、升降浮沉、功效与五味的联系对中药五味药性理论的脉络进行梳理，进一步从真实滋味和功效属性两方面对中药五味药性的现代研究进行探讨，通过探究五味的真实滋味的标定及五味物质基础与功效的关联关系，对其进行客观的描述，以期寻求一种更加科学化的现代方法阐明中药五味药性理论。

As the core content of the theory of the medicinal properties of traditional Chinese medicine, many scholars have researched the theory of the five flavors of traditional Chinese medicine from different aspects in recent years. Due to the differences between the traditional Chinese medicine theory and the modern pharmacological way of thinking and understanding, people's understanding of the theory of the five flavors of Chinese medicine is not the same. In this paper, we first sorted out the theory of the five flavors of traditional Chinese medicine from the origin of the five flavors of traditional Chinese medicine, the deduction of the attributes of the five flavors by philosophical thought, and the connection between the four qi, the attribution to the meridian, the elevation, the floatation, and the sinking, and the efficacy and the five flavors, and then we further explored the modern research of the properties of the five flavors of traditional Chinese medicine in terms of the real taste and efficacy attributes, and explored the real taste of the five flavors and the correlation of the five-flavor material basis and efficacy, to describe the theory more objectively. By exploring the calibration of the real taste of the five flavors and the correlation between the material basis of the five flavors and their efficacy, the theory of the five flavors of traditional Chinese medicine was described objectively, to seek a more scientific and modern method to clarify the theory of the five flavors of traditional Chinese medicine.

R285.1

国家自然科学基金重点项目（U21A20406）；释药技术与药代动力学国家重点实验室（天津药物研究院）开放课题资助（编号：010161003）