五味子果实、藤茎及果柄的成分分析

Analysis of content of the Schisandra chimensis Baill fruit, rattan and fruit handles

[目的]对五味子果实、藤茎及果柄中的五味子醇甲、五味子酯甲、五味子甲素及五味子乙素进行鉴别及含量测定.[方法]采用TLC法及RPHPLC法,在C18柱上,以甲醇水(73∶27)为流动相分别测定各成分的含量.[结果]五味子藤茎中五味子醇甲的含量与五味子果实相近,五味子乙素的含量约占五味子果实的50%,而五味子果柄中上述成分均较少.

OBJECTIVE?To distinguish the content detection of the Schisandra chimensis baill mellow A, Schisandra chimensis baill ester A, Schisandrins A, and Schisandrins B in the settles of Schisandra chimensis Baill fruit, rattan and fruit handles.?METHODS?Using the TLC, RP-HPLC method, the content of each ~component were detected on the C?8 pillar with the mobile phase CH_3OH-H_2O(73∶27).?RESULTS?The content of the Schisandra chimensis baill mellow A in the Schisandra chimensis baill rattan was similar with in the Schisandra chimensis baill fruit and of the Schisandrins B was about 50% in the Schisandra chimensis baill fruit, but above composition was less in the Schisandra chimensis baill fruit stems.