摘要
目的:考察超微粉碎对五味子木脂素含量和溶出度的影响。方法:以一测多评法测定五味子超微粉4种木脂素成分含量,采用桨法考查超微粉对五味子醇甲溶出度的影响。结果:五味子超微粉4种木脂素成分含量与细粉相同;五味子醇甲溶出速率低于细粉,累计溶出度相同。结论:五味子超微粉碎对4种木脂素成分含量无影响,五味子醇甲的溶出度无显著差异,但溶出速率下降。
Objective： To investigate the effects of ultra-micro pulverization on the lignanoid content and dissolution of Schisandra chinensis. Method： QAMS （quantitative analysis multi-components by single marker） was used to determine the content of the lignanoid, and the paddle method was applied to investigate the effects of ultra-micro pulverization on the dissolution of schisandrin. Result： The content of four lignanoids of S. chinensis ultra-micro powder was the same with its fine powder, and the dissolution rate of schisandrin was lower than its fine powder, but their cumulative dissolutions were the same. Conclusion： There was no difference between S. chinensis fine powder and its ultra-micro powder for the content of four lignanoids, including the dissolution of the schisandrin, but the latter dissolution rate was lower.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第2期58-61,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家重点基础研究发展973项目(2010CB735604)
关键词
五味子
超微粉
一测多评
木脂素
五味子醇甲
溶出度
Schisandra chinensis
ultra-micro powder
quantitative analysis multi-components by singlemarker （QAMS）
lignanoid
schisandrin
dissolution
