摘要
目的测定五味子及其不同炮制品中五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素、五味子乙素和五味子丙素的含量。方法色谱柱为依利特ODS-C18(4.6 mm×250 mm,5μm);流动相为乙腈(A)-水(B),梯度洗脱(0～17 min,A为50%;17～25 min,A为50%～55%;25～30 min,A为55%～75%;30～35 min,A为75%;35～40 min,A为75%～65%;40～45min,A为65%～50%);体积流量:1.0 mL.min-1;柱温:30℃;检测波长:217 nm。结果与生品相比,五味子经醋制和酒制6种木脂素的含量均有所增加;且酒制品中的含量高于或等于醋制品中的含量。结论本实验所建立的HPLC方法稳定可靠、简便可行,可用于五味子中木脂素类成分的同时定量分析,为五味子饮片及其炮制品的质量评价和质量控制奠定了基础。
OBJECTIVE To compare the contents of schisandrin, schisandrol B, schisantherrin A, deoxyschisandrin, sehisandfin B and schisandrin C in the raw medical material and different processed products of Schisandra chinensis （Turcz.） Baill. METHODS Elite ODS-C18 column （4. 6 mm×250 mm, 5 μm） was used. Acetonitrile（A）-water（B） was used as gradient mobile phase （0-17 rain, 50% A; 17-25 min, 50% A→55% A; 25 -30 min, 55% A→75% A; 30-35 min, 75% A; 35 -40min, 75% A→65% A; 40 -45 min, 65% A→50% A）. The flow rate was 1.0 mL·min-1. The column temperature was 30℃ and the detection wavelength was 217 nm. RESULTS There was difference in the contents of 6 lignans in the products obtained with different processing methods. The lignans contents in vinegar-processed and alcohol-processed products were higher than those in the crude drug. And the lignans contents in vinegar-processed product were higher or equal than those in the alcohol-processed product. CONCLUSION The HPLC method developed for simultaneous determination of 6 lignans is simple and valid. It can be used for quality evaluation and quality control of Schisandra chinensis （Turcz.） Baill. and its processed products.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2011年第17期1353-1356,共4页
Chinese Pharmaceutical Journal
基金
国家科技重大专项项目(2009ZX09308-004)
江苏省教育厅重大项目(09KJA360001)
关键词
五味子
炮制
含量测定
高效液相色谱法
木脂素
Schisandra chinellsis （Turcz.） Baill.
processed
content determination
HPLC
lignan
