摘要
目的:探讨不同炮制方法对五味子木脂素类成分含量的影响。方法:采用HPLC法,分别测定用6种不同炮制方法炮制后的五味子中五味子甲素、五味子乙素和五味子醇甲等木脂素类成分的含量。结果:用清炒、醋蒸、酒蒸、酒浸、蜜炒和蜜蒸6种炮制方法炮制所得的五味子中,总木脂素的质量分数分别为0·7724%、0·8401%、0·8633%、0·7832%、0·7697%和0·7902%,均高于生品(总木脂素的质量分数为0·7619%);蒸法处理的样品中五味子甲素、五味子乙素和五味子醇甲的含量均比非蒸法的含量高,以酒蒸法炮制的样品中总木脂素含量最高。结论:五味子经炮制后,木脂素类成分的含量均有不同程度的提高,酒蒸法应是五味子的最佳炮制方法。
Objective： To investigate the influence of different processing methods on content of lig- nanoids in Schisandra Chinensis. Methods： HPLC was used to determine contents of three components of lignanoids （deoxyschizandrin, γ-schizandrin and schizandrin） in six kinds of processed products of Schisandra Chinensis. Results： The mean content of lignanoids was 0.772 4%, 0.8401%, 0.8633%, 0.7832%, 0.7697% and 0.7902% in the different processed products of Schisandra Chinensis, which were higher than those in the crude Schisandra Chinensis （0.7619%）. The mean content of deoxyschizandrin, γ-schizandrin and schizandrin in processed products acquired by steaming method was higher than those in processed products acquired by non-steaming method, and total content of lignanoids was the highest in processed products acquired by liquor steaming method. Conclusion： The content of lignanoids in Schisandra Chinensis is increased by different processing methods. Liquor steaming is the best method for processing Schisandra Chinensis.
出处
《药学进展》
CAS
2009年第6期267-270,共4页
Progress in Pharmaceutical Sciences
关键词
五味子
炮制方法
五味子甲素
五味子乙素
五味子醇甲
Schisandra Chinensis
processing method
deoxyschizandrin
γ-schisandrin
schizandrin
