北五味子不同炮制品中五味子乙素含量的测定

Determination of γ-schizandrin in Different Processed Products of Schisandra chinensis （Turcz.） Baill.

通过对酒制、醋制、蒸制、蜜制北五味子中五味子乙素含量变化规律的考察，为北五味子炮制品质量标准研究奠定基础。超声提取法获得供试品溶液，HPLC法测定其含量；色谱条件：分析柱Diamonsil C18柱（5μm，250mm×4．6mm），甲醇-水-乙腈（70：23：7=v／V）为流动相，流速为1．0mL／min，检测波长为224nm，进样量1—10μL，检测时间为35min。结果在北五味子不同炮制品中都能检测出五味子乙素，和生品北五味子相比，蜜制北五味子中的五味子乙素含量降低，蒸制北五味子中的五味子乙素含量升高。研究表明北五味子不同炮制品中五味子乙素含量不同，在制定北五味子炮制品质量标准时应考虑该因素。

By finding the changing regularity of γ-sehizandrin content in different processed products of Schisandra chinensis （Turez.） Baill. , this provides basis to the study on quality standards about processed products of Schisandra chinensis （Turez.） Baill. The testing solutiou was acquired by ultrasonic extraction, HPLC was used to determine the contents. The chroraatographic conditions：Diraonsil Cls column （5 μm,250 mm × 4.6 mm）. The mobile phase：methanol-aeetonitrile-water （70： 23：7 = V/V） at tile flow rate of 1 mL · min1-. The determination wave length was 224 nm. The injection volunm was. 1 p,L to 10 ixL and the running time was about 35 rain. All kinds of processed Schisandra chinensis （Turez.） Baill. had γ-schizandrin. Comparing to unprocessed Schisandra chinensis （Turez.） Baill, there＇ s a decreasing trends of γ-schisandrin level in Schisandra chinensis（ Turcz. ） Baill. processed with honey but an increasing trends of γ-schisandrin level in Schisandra chinensis （ Turcz. ） Bail]. processed with steam. The γ-schisandrin contents were different in different processed Schisandra chinensis（ Turez. ） BaiU. ,γ-schisandrin eomems should be considered as an appraising index of different processed products of Schisandra chinensis（ Turoz. ） Baill.. K