摘要
目的:研究采收期和加工方法对五味子质量的影响。方法:采用反向高效液相色谱法,测定五味子药材中五味子醇甲的含量。色谱柱采用Agilent TC-TC18柱(46mm×150mm),流动相为甲醇-水(13:7),检测波长250mm,流速为1mL/min,柱温30℃。结果:五个样品中五味子醇甲的含量虽然都高于药典规定的0.4%,但差异较大。结论:不同采收期和加工方法对五味子质量有明显影响。
Objective： To observe the effect of different collecting seasons and processing methods on the quality of Schisandra Chinensis Baill.Methods ： RP-HPLC was performed on Agilent TC-C18（ 4.6 mm× 150mm）columnwithmethanol-water （13 ： 7） as mobile phase at flow rate of 1.0 mL/min. The column was 30℃ and the detection wavelength was 250 nm. Results： There existed significant differences in the content of Schizandrol A in 5 samples.Conclusions： Different collecting seasons and processing methods affect the quality of Schisandra Chinensis Baill.
出处
《山西中医学院学报》
2008年第1期42-44,共3页
Journal of Shanxi College of Traditional Chinese Medicine
