中药药性理论是中医药理论体系的重要组成部分。其中五味作为药性理论中的核心内容之一，对于保障中医临床的准确合理用药具有不可忽视的作用。然而，相较于四性，中药五味属性与其临床功用的关联相对松散，主要源于五味属性中真实滋味和推演五味属性的混杂。基于此，以五味理论中的"辛味"为研究对象，整理归纳其药性理论的产生及构建过程，以及现代研究进展，明确"辛味"中药五味属性的来源以及药性理论的传统认识，以期为中药药性的现代研究提供新的研究思路和研究模式。

Medicinal theory of Chinese materia medica (CMM) is an important part of theoretical system of traditional Chinese medicines (TCM). "Five flavors" as one of the core contents of medicinal theory, its effect on ensuring the accuracy of rational clinical drug use can't be ignored. However, compared with "four natures", the correlation between the properties and its clinical function among the five flavors is relatively loose, which is mainly derived from the mixture of the real tastes of herbs and their deductive properties of five flavors derived from their clinical function. Based on this, taking the "spice flavor", one of the five flavors, as the research object to summarize the generation and construction process of its medicinal theory as well as the progress of modern research and so on, by which to clarify the origin of spicy flavor and the traditional understanding of medicinal theory of CMM, with a view to provide new research ideas and patterns for the modern research of the medicinal properties of CMM.

国家自然科学基金青年项目基金（81403125，81403322）；国家自然科学基金面上项目（81373986，81473372）；北京市自然科学基金（7152106）