不同炮制工艺对五味子饮片中木质素类成分含量的影响

The Influence of Different Processing Procedures on Contents of Lignanoids in Schisandra Chinensis

研究五味子经不同辅料炮制后木脂素类活性成分的含量变化。采用高效液相色谱法(HPLC)分别测定五味子醇甲、五味子甲素和五味子乙素的含量。五味子经过不同方法炮制后,在该色谱条件下并没有检测到新成分,只是木脂素类成分的含量有不同程度的变化。该方法准确、可靠,可用于五味子不同炮制品中木脂素类成分的同时定量分析,为五味子炮制品的质量评价提供一定的科学依据。

The change in the contents of lignanoids in Schisandra Chinensis under the influence of different processing methods with different adjuvants is investigated. The contents of three components of lignanoids （ schizandrol A, deoxyschisandrin, schisandrin B） were determined by HPLC. There was no new lognin components detected in this chromatographic condition. The content of lognin components after being prepared showed the increase in different degree. The method is accurate and effective, and it can be used for quality evaluation and control of different processed products of Schisandra Chinensis.