五味合化理论是由五味药性理论发展而来的一种配伍理论,即酸、苦、甘、辛、咸五种药性和滋味配伍化合出新的功用。试从五味合化角度探讨张仲景组方原则,具体从辛甘化阳、酸甘化阴、苦咸泻热、辛开苦降等几个方面探讨五味合化理论在《伤寒杂病论》中的体现。 The theory of flavors and oils is a kind of compatibility theory developed from the theory of flavors of five flavors, that is, the combination of five kinds of medicinal properties, such as acid, bitter, sweet, sour and salty, and new flavors. To explore Zhang Zongjing’s principle of group principle from the perspective of the combination of flavors and flavors, this paper discusses the theory of flavor combination in the Treatise on Febrile and Miscellaneous Diseases in detail from the aspects of Xinganghuangyang, Ganxiyanyin, Bitter Salviae Miltiorrhizae, The embodiment.