五味子炮制工艺研究

Feasible Procedure for Manufacture of Schisandra Chinesis

目的:对五味子的炮制工艺进行了规范化研究,并在此基础上探索新的炮制工艺。方法:以醋蒸为基础探索新工艺,采用HPLC法,以五味子醇甲为指标,对各因素进行考察选出较好的炮制工艺,并通过L9(33)正交实验优选最佳工艺参数。结果:醋制五味子的最佳工艺为:A3B2C1,即醋制五味子的蒸煮时间为3h,加醋量为20%,闷润时间为1h。结论:五味子最佳炮制工艺可行,醋制可使有效成分含量增加,其质量标准稳定可控。

Objective ： To research the processing method of schisandra chinensis, find out the feasible processing method for manufacture. Take it as the base of study new processing method. Methods ： Taking the methods streaming with wine and streaming with vinegar as bases to think of some new methods, use HPLC to compare such methods, take shiandrn A as the determinant, make certain that the three factors of the time of steaming, the amount of the assistants and the time of menrun. Using L9 （33 ） orthogonal table to seek out the processing parameter of the processing method with vinegar, finally find out the feasible method, go on study it with orthogonal experiment, in order to establish the paremeter of the processing method. Result ： make out the best parameters of the methods for processing with vinegar. The best processing method： A3B2C1 , that is the steaming time is three hours, the amount of vinegar is 20% , the time of menrun is one hour. Conclusion ： processing with vinegar can increase the quality of the main effective component of schisandra chinensis. This method is scientificial and reliable for industry product, it supply foundation for quality control of schisandra chinenses.