In China the leaves of Rabdosia rubescens have been cooked in water and widely drank to treat inflammatory and pain related diseases. To explore the components that were possibly absorbed by people the aqueous extract of the leaves was prepared, and one single HPLC-PDA/(-)ESI-MS/MS analysis was developed to simultaneously determine the components. Using the HPLC-PDA analysis 39 peaks were found in the aqueous extract, while using the (-)ESI-MS/MS analysis we were able to identify 30 peaks represented components, including 5 nucleic acids, 21 phenolic acids and 4 diterpenoids. On mouse models the in vivo anti-inflammation and analgesic actions demonstrate that 0.32 g/kg of the aqueous extract of the leaves of Rabdosia rubescens can effectively inhibit the inflammation-induced chronic pain.