炮制对北五味子木脂素类成分的影响  

Influence of processing on lignans of Schisandra chinensis

作　　者：逄世峰[1] 郑培和[1] 许世泉[1] 孙成贺[1] 王英平[1] 

机构地区：[1]中国农业科学院特产研究所,吉林吉林132109

出　　处：《中成药》2011年第2期284-286,共3页Chinese Traditional Patent Medicine

基　　金：国家科技支撑计划项目(2007BAI38B03)

摘　　要：目的:研究炮制对北五味子木脂素类成分的影响。方法:采用高效液相色谱法,比较不同炮制方法对北五味子果和北五味子种子中五味子醇甲、五味子醇乙、五味子甲素、五味子乙素含量和溶出率的影响。结果:北五味子经过不同方法炮制后,并没有新成分的生成,只是蜜炙和酒炙五味子的木脂素类成分含量和溶出率有不同程度的提高。醋五味子只有五味子乙素含量增加,其余木脂素含量均减少。结论:蜜炙和酒炙五味子能增加滋补作用。AIM：To study the influence of processing on lignans of Schisandra chinensis.METHODS： With the help of HPLC,the contents and solubility of schizandrin、schisandrol B、deoxyschizandrin and γ-schizandrin in fruits and seeds processed with vinegar,wine and honey were measured.RESULTS： There was no new lignan components detected from the processed products,Lignan content and solubility of Schisandra chinense processed with honey or wine showed the increase of different degree.One processed with vinegar lessen the contents of lignan but for γ-schizandrin.CONCLUSION： Schisandra chinensis processed with honey or wine can increase the nouris-hing effect.

关 键 词：北五味子 炮制 木脂素 溶出率 高效液相色谱 

分 类 号：R283[医药卫生—中药学]