| 引用本文: | 孙娟霞,王佳佳,李雨琪,韩涛,杨秀娟[].中药五味的物质基础及现代药理学研究[J].中国现代应用药学,2026,43(7):159-169. |
| Sun juanxia,WANG Jiajia,LIYuqi,HAN Tao,YANG Xiujuan.SUN Juanxia1, WANG Jiajia1, LI Yuqi1, HAN Tao1,2* ,YANG Xiujuan1,3,?*1 Gansu University of Chinese Medicine[J].Chin J Mod Appl Pharm(中国现代应用药学),2026,43(7):159-169. |
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| 中药五味的物质基础及现代药理学研究 |
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孙娟霞1, 王佳佳1, 李雨琪1, 韩涛1, 杨秀娟[]2,1
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1.甘肃中医药大学;2.甘肃省中药药理与毒理学重点实验室
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| 摘要: |
| 中药五味是指药物的酸苦甘辛咸五种味道,通过传统理论与现代科技对中药五味的现代药理学开展研究,从而揭示其药效物质基础与作用机制。五味的化学成分包含挥发油、生物碱、苷类、萜类、有机酸、鞣质、多糖、氨基酸、无机盐等,经多靶点调控机体,呈现抗炎、抗菌、抗病毒、抗氧化、免疫调节等多种药理作用。本文对五味的历史演变、化学成分、药理作用及机制的研究进展进行系统综述,为中药现代化提供有力科学依据。 |
| 关键词: 物质基础 中药五味 历史演变 化学成分 药理作用 |
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| 基金项目:]:国家自然科学基金资助项目(82160755)；甘肃省自然科学基金(25JRRA252)；甘肃省青年博士基金(2025QB-066)；甘肃省中药质量与标准研究重点实验室开放(ZYZL2024-01)；2024年度甘肃省中医药研究中心专项开放课题(ZYZX-2024-ZX14)；甘肃省教育厅创新基金(2024A-094)；甘肃中医药大学科学研究与创新(2023KCYB-5) |
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| SUN Juanxia1, WANG Jiajia1, LI Yuqi1, HAN Tao1,2* ,YANG Xiujuan1,3,?*1 Gansu University of Chinese Medicine |
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Sun juanxia1, WANG Jiajia1, LIYuqi1, HAN Tao1, YANG Xiujuan2
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1.Gansu University of Chinese Medicine;2.甘肃中医药大学
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| Abstract: |
| The five flavors of traditional Chinese medicine refer to the five tastes of drugs: sour, bitter, sweet, pungent, and salty. Research on the modern pharmacology of the five flavors of traditional Chinese medicine is carried out through traditional theories and modern technologies, aiming to reveal their material basis of efficacy and action mechanisms. The chemical components of the five flavors include volatile oils, alkaloids, glycosides, terpenoids, organic acids, tannins, polysaccharides, amino acids, inorganic salts, etc. These components regulate the body through multiple targets and exhibit various pharmacological effects such as anti - inflammation, antibacterial, antiviral, antioxidant, and immunomodulatory effects. This article systematically reviews the research progress on the historical evolution, chemical components, pharmacological effects, and mechanisms of the five flavors, providing a strong scientific basis for the modernization of traditional Chinese medicine. |
| Key words: Material basis Five flavors of traditional Chinese medicine Historical evolution Chemical components Pharmacological effects |
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