醋蒸对南五味子油水分配系数的影响  

Vinegar Steam Effect on Oil-water Partition Coefficients of Fructus Schisandrae Sphenantherae

作　　者：张萌[1] 郑洁[1] 邓翀[1] 宋小妹[1] 韩磊[1] 

机构地区：[1]陕西中医学院,陕西咸阳712046

出　　处：《时珍国医国药》2012年第11期2695-2696,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.30902002);陕西省中医药管理局项目(No.jc65)

摘　　要：目的考察醋蒸法对南五味子化学成分,油水分配系数的影响。方法以五味子甲素、五味子酯甲为评价指标,采用HPLC法测定醋蒸南五味子前后五味子甲素、五味子酯甲含量变化;分析醋蒸南五味子前后药材样本中五味子甲素、五味子酯甲含量差异,计算油水分配系数,分析醋蒸南五味子前后药材样本油水分配系数差异。结果醋蒸后五味子甲素、五味子酯甲含量及油水分配系数均高于炮制前。结论醋蒸炮制法提高南五味子主要化学成分溶出率及其油水分配系数为阐明醋蒸南五味子"醋制入肝"炮制原理奠定了基础。Objective To investigate the influence of processing chemical composition and oil - water partition coefficients by Schiandra Sphenanthera steamed with vinegar. Methods With Deoxyschizandrin and Schisantherin A as the evaluation index, HPLC was used to determine Deoxyschizandrin and Schisantherin A of Schiandra Sphenanthera steamed with vinegar before and after processingwere analyzed. Deoxyschizandrin and Schisantherin A content difference of Schiandra Sphenanthera steamed with vin- egar before and after processing were analyzed, oil - water partition coefficients, and analysis oil - water partition coefficients difference of Schiandra Sphenanthera steamed with vinegar before and after were analyzed. Results Deoxyschizandrin and Schisantherin A content and oil - water partition coefficients were higher than they were before processing. Conclusion Vinegar steaming pro- cessing method can improve the content of main chemical components and oil - water partition coefficients of Schiandra Sphenanthera, it laid the foundation of Schiandra Sphenanthera for elucidating the vinegar processing principle .

关 键 词：南五味子 炮制 五味子甲素 五味子酯甲 油水分配系数 

分 类 号：R283.1[医药卫生—中药学]