北五味子及其不同炮制品中6种木脂素类成分的含量测定

Determination of six lignin components in crude and different processed products of Schisandra chinensis

目的:比较五味子生品与炮制品中木脂素类成分的含量差别,探讨五味子的炮制机制。方法:采用高效液相色谱法,比较不同炮制品中五味子醇甲,五味子醇乙,五味子甲素,戈米辛N,五味子乙素和五味子丙素的含量。结果:6种成分的平均加样回收率分别为100%,99.6%,98.7%,99.7%,97.0%,97.7%,RSD分别为2.8%,3.0%,2.5%,2.9%,1.8%,2.0%。与生品相比,炮制品中五味子醇乙有提高或降低外,其他5种成分的含量均有不同程度的提高,以酒浸法的炮制品中总木脂素含量最高。结论:五味子经炮制后,木脂素类成分的含量有不同程度的改变,酒浸法应是五味子的最佳炮制方法。

Objective： To compare the contents of lignin in crude and processed fruits of Schisandrae chinensis,and to explore the processing mechanism of S.chinensis fruits.Method： Contents of schisandrin,schisandrol B,deoxyschisandrin,gomisin N,γ-schizandrin and schisandrin C were determined by high performance liquid chromatography（HPLC）.Result： Except the content of Schisandrol B was higher or less in processed fruits than that in the crude,the other lignin contents of S.chinensis fruits in different processed products were higher than that in the crude.The alcohol-processed product had the highest content of lignin.Conclusion： The contents of lignin have changed by different processed methods,and alcohol-processed method may be the best processed method.