山茱萸果实成熟期主要成分的动态变化

Dynamic Quantitative Variety of Main Constituent in Fruit of Cornus Officinalis during the Process of Fruit Maturation

目的:研究山茱萸中齐墩果酸、熊果酸和马钱素的含量以及药材干果得率在成熟过程中的变化规律。方法:于成熟期不同阶段采收山茱萸,利用微管液相色谱法及高效液相色谱法测定熊果酸、齐墩果酸与马钱素的含量,称量干果重量。结果:山茱萸果实成熟过程中干果得率逐渐提高,熊果酸、齐墩果酸含量逐渐降低后至稳定状态,而马钱素含量则逐渐升高。结论:由上述因素综合考虑,传统的采收时间是合理的。

Objective：To study the quantitative fluctuating of main constituent in fruit of Comus oficinalis; including acid ,loganin during the process of fruit maturation, and the amount of dried fruit was inspected as well. Methods ：The fruits of Comus officinalis in deferent period were gathered, then the contents of ursolic acid,oleanolic acid and loganin were determined by microbore- LC and RP- HPLC ,the dried fruit was weighed. Results ：It comes out a fluctuating ragular during the process of fruit maturation：the percent of ursolic acid and oleanolic acid in fnuit of Comus officinalis became less and less with loganin and dried fi-uit raising gradually. Conclusion：On the whole,traditional Collecting time is reasonable.