五味子醋制前后指纹图谱的分析比较

Analysis and Comparison of Fingerprint of Fructus Schisandrae Chinensis after Vinegar Processing

目的:建立五味子指纹图谱测定方法,分析比较五味子醋制前后物质基础的变化。方法:采用HPLC,以乙腈-15 mmol·L-1磷酸二氢钾溶液(pH 2.0)为流动相,梯度洗脱,检测波长210,254 nm,流速1.0 mL·min-1,柱温35℃,分别测定生、醋五味子指纹图谱。结果:五味子醋制前后指纹图谱有明显的差异,其中以5-羟甲基糠醛含量变化最显著。结论:建立的方法可以较好体现出五味子醋制前后物质基础的差异,为五味子饮片的质量评价标准提供了科学依据,也为进一步揭示五味子炮制原理的科学内涵奠定了基础。

Objective ： To study the difference of material base after vinegar processing by establishing the fingerprint of Fructus Schisandrae Chinensis and its processed products. Method： The chromatographic separation was performed at 35 ℃ , with the acetonitrile-15 mmol -L-1 monopotassium phosphate （pH 2. 0） as the mobile phrase in gradient elution. The detection wavelength was set at 254 nm and 210 nm, the flow rate was 1.0 mL ·min-1 Result： There are significant differences after vinegar processing, in which 5-hydroxymethyl furfural content （5- HMF） in the most significant change. Conclusion： The established method can better reflect the differences of material foundation before and after processing, provides the scientific basis for quality evaluation of Schisandrae standards, and lays the foundation for further revealing the scientific connotation of the principle of Schisandra.