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为进一步探讨５－羟甲基－２－糠醛（５－ＨＭＦ）在生脉散各配伍组中的含量变化，用高效液相色谱法测定了不同配伍组中５－ＨＭＦ的含量，并测定了不同煎煮时间，煎煮次数及不同比例的麦冬与五味子配伍对５－ＨＭＦ含量的影响。结果表明５－ＨＭＦ是麦冬与五味子共煎过程中生成的，含量随麦冬的增加而增加，以煎煮１．５ｈ为最高，且前２次煎煮即提取完全。
In order to further investigate the change of 5-hydroxymethyl-2-furaldehyde (5-HMF) in Shengmaisan, the content of 5-HMF in different compatibility groups was determined by high performance liquid chromatography and determined. Different decocting time, number of decoctions and different proportions of Ophiopogon japonicus and Schisandra chinensis on the content of 5-HMF. The results showed that 5-HMF was produced during the co-deeping process of Ophiopogon japonicus and Schisandra, and the content increased with the increase of Ophiopogon japonicus. The highest boiling point was 1.5 h, and the extraction was complete in the first two boilings.