不同贮藏条件的五味子的有效成分含量变化的初步研究  

Preliminary Study on the Effective Constituent Contents of Schisandra chinensis in Different Storage Conditions

作　　者：孟祥才[1] 颜丙鹏[1,2] 杨国辉[1] 孙晖[1] 王喜军[1] 

机构地区：[1]黑龙江中医药大学,黑龙江哈尔滨150040 [2]江苏康源药业股份有限公司,江苏连云港222001

出　　处：《现代中药研究与实践》2011年第1期25-27,共3页Research and Practice on Chinese Medicines

基　　金：国家科技部十一五科技支撑计划项目:五味子规范化栽培生产关键共性技术的研究(编号:2006BAI06A05-7)

摘　　要：目的探讨五味子贮藏的最佳条件和影响质量的关键因素。方法采用RP-HPLC色谱法测定不同温度、不同湿度和不同贮藏时间药材中五味子醇甲、五味子甲素、五味子乙素的含量。结果三种成分变化趋势相同。五味子在贮藏过程中先表现出含量略有降低,然后升高,最后下降。果实颜色的变化不会影响药材化学成分含量成分含量的变化。结论影响五味子质量最关键的贮藏因素是湿度,其次是温度。Objective To determine the optimum storage condition and key factors relating to the quality of Schisandra chinensis.Methods RP-HPLC was used for determining the contents of schizandrin,deoxyschizandrin and schisandrin B in drugs,which were stored at 20℃,35 ℃,with the relative humidity of 40%,55%,70%,and storaging for 0,3,6,12 months.Results The change tendency of the three kinds of effective constituent contents is similar.Their contents reduce slightly first,then increase,finally decrease again during storage.The change of fruit color can＇t result in the change of effective constituent content directly.Conclusion The key storage factors relating to drug quality is relative humidity and next is temperature.

关 键 词：五味子 贮藏 温度 湿度 

分 类 号：R288[医药卫生—中药学]