中药五味理论作为药性理论的核心，通过“辛散、酸收”等药性特性，将“味-效”关联与功效物质紧密连接，为功效物质的筛选、机制阐释及现代研究提供了关键桥梁。通过梳理五味理论的发展脉络，并构建“滋味-成分-归经-效应”研究框架。通过分析五味特征性成分及其对脏腑功能的多靶点调控，揭示了中药传统功效的分子基础。进一步提出以五味理论为导向的功效物质研究策略，整合电子舌/鼻仿生技术、色谱-质谱联用、网络药理学及人工智能等多学科方法，建立从物质解析到机制验证的系统路径。该框架将传统药性理论与现代科学技术深度融合，强化了五味理论对功效物质发现的引导作用，提升了中药作用机制阐释的科学性与可重复性。旨在深入揭示中药功效物质的科学内涵与整合作用规律，拓展了功效物质的研究思路，助力中药现代化研究。

The theory of five flavors serves as a core component of medicinal property system in traditional Chinese medicine (TCM). The “flavor-effect” association is closely linked with the functional substances through the medicinal properties such as “pungent dispersion and sour astringency”, thereby providing a critical bridge for screening, mechanistic interpretation, and modern research on effective components. This paper systematically outlines the developmental trajectory of five-flavor theory and constructs a “taste-component-meridian tropism-effect” research framework. By analyzing characteristic components of five flavors and their multi-target regulatory effects on visceral functions, it reveals the molecular basis underlying the traditional efficacy of TCM. Furthermore, a flavor theory-guided strategy for studying effective components is proposed, integrating interdisciplinary technologies such as electronic tongue/nose bionic sensing, chromatography-mass spectrometry, network pharmacology, and artificial intelligence to establish a systematic pathway from material analysis to mechanistic verification. This framework deeply integrates traditional TCM theory with modern scientific techniques, strengthening the guiding role of five-flavor theory in discovering effective components and enhancing scientific rigor and reproducibility of mechanistic explanations for TCM actions. It aims to deeply reveal the scientific connotations and integrated action rules of the effective components in TCM, expand the research ideas of effective components, and contribute to the modernization research of TCM.

R285

江苏省基础研究计划自然科学基金——前沿引领技术基础研究专项（BK20232014）