五味子鲜果不同部位的化学成分比较  

Chemical Components Comparison on Fresh Fruits from Schisandra chinensis

作　　者：张村[1] 肖永庆[1] 李丽[1] 于定荣[1] 麻印莲[1] 顾雪竹[1] 李桂柳[1] 逄镇[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《中国实验方剂学杂志》2011年第22期37-39,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(30973874)

摘　　要：目的:比较五味子果实不同部位的化学成分。方法:采用HPLC梯度洗脱法进行比较,Kromasil C18柱,检测波长220,254 nm,流速1.0 mL.min-1,柱温35℃,以6个对照品指认主要色谱峰。结果:五味子水提物、醇提物的HPLC图谱以及五味子果肉、种仁的HPLC图谱有明显差异。结论:醇提物以及果仁中均以木脂素类成分为主,果肉中以极性成分居多。为五味子临床合理应用和五味子鲜果不同部位综合开发利用提供了科学依据。Objective： To compare the chemical components between the nuts and sarcocarps of Schisandra chinensis.Method： A kromasil C18 column was employed for HPLC separation at 35 ℃ in gradient elution.The detection wavelength was set at 220,254 nm and the flow rate was 1.0 mL·min-1.Six standards were employed to identify the main peaks.Result： The HPLC chromatograms showed the remarkable variation between the water-and ethanol-extraction,nuts and sarcocarps.The ethanol-extraction and the nuts are mainly composed of lignans,and the polar components mainly in sarcocarps.Conclusion： The comparative results provide the scientific basis for clinical applications and comprehensive utilization about different parts of S.chinensis.

关 键 词：五味子鲜果 化学成分 高效液相色谱 综合利用 

分 类 号：R284.1[医药卫生—中药学]