五味子醋制前后主要有效成分的变化规律  

Regularity of changes in main active components of Schisandra chinensis before and after being processed with vinegar

作　　者：李丽[1] 肖永庆[1] 于定荣[1] 麻印莲[1] 朱明贵[1] 陈梁[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《中国中药杂志》2012年第23期3545-3548,共4页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金面上项目(30973874);中医药行业专项(201007012-1-1)

摘　　要：目的:探讨五味子醋制前后饮片主要有效成分的变化规律。方法:采用高效液相色谱法,测定五味子醋制前后饮片中木脂素及有机酸类成分的含量变化。结果:醋制后五味子饮片中木脂素类成分含量明显降低,有机酸类成分明显增加,二者比例由1∶16(生品)变为1∶21(醋品)。结论:五味子醋制后主要药理作用的改变不仅与木脂素或有机酸成分含量的增减有关,更重要的是2类成分的量比关系发生了明显的变化,对于揭示五味子醋制原理和物质基础与药理改变的相关性具有重要意义。] Objective ： To investigate the regularity of changes in the main active components of Schisandra chinensis preparations before and after being processed with vinegar. Method： High performance liquid chromatography was used to analyze the changes in the content of lignans and organic acids in S. chinensis preparations before and after being processed with vinegar. Result： After being processed with vinegar, the content of lignans in S. chinensis preparations significantly reduced, while that of organic acids significantly increased. The ratio between them reduced from 1：16 （raw product） to 1：21 （vinegar products）. Conclusion： The changes in the main pharmacological effects of S. chinensis are related to not only the changes in the contents of lignan and organic acids, but also the significant changes in the ratio relations between the two components. This is of great significance to the correlation among the principle of S. chinensis processed with vinegar and material basis and the changes in pharmacological effects.

关 键 词：五味子 醋制 有效成分 变化规律 

分 类 号：R284[医药卫生—中药学]