五味子生品、炮制品及不同部位木脂素类成分的含量比较  

Comparison of Lignan Content in Crude and Processed Fructus Schisandrae Chinensis

作　　者：田芳[1] 窦德强[1] 程大任[1] 王丽娜[1] 李墨[1] 覃炎[1] 康廷国[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116620

出　　处：《中国现代中药》2007年第9期7-8,共2页Modern Chinese Medicine

摘　　要：目的:比较五味子生品、炮制品和不同部位的木脂素类成分含量差别,探讨五味子炮制机理。方法:利用高效液相色谱通过外标法对五味子生品、果皮、种子及清炒、酒制、醋制五味子的木脂素类成分(五味子甲素、五味子乙素、五味子醇甲)含量进行比较。结果与结论:五味子中木脂素类成分在种子中含量较高,约为生品的两倍,而果皮中含量极少。五味子生品及清炒、酒制、醋制等炮制品的木脂素成分含量并无显著差别。Objective： To compare the lignan content in crude and processed fructus schisandrae chinensis. Methods： Deoxyschisandrin, Schisandrin B and Schisandrin were determined by HPLC, using Agilent Eclipse XDB - C18 （ 150mm × 4.6mm, 5 μm） column. Gradient elution was adopted. Results and Conclusion： The lignan content in seeds of fructus schisandrae chinensis is higher than that of its fruit peel and is almost twice of the fruit peel. The lignan content in crude, stir- fried, vinegar- processed and lcohol -processed fructus schisandrae chinensis exhibited almost no difference.

关 键 词：五味子 炮制 含量测定 HPLC 木脂素 

分 类 号：R9[医药卫生—药学]