醋五味子饮片中有机酸类成分的含量测定  

Determination of Organic Acid Compounds in Schisandra Processed with Vinegar

作　　者：李丽[1] 肖永庆[1] 于定荣[1] 麻印莲[1] 黄文倩[1] 朱明贵[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》2013年第5期105-107,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然基金面上项目(30973874);国家中医药管理局中医药行业专项(201007012-1-1)

摘　　要：目的:建立醋五味子中有机酸类成分含量测定方法。方法:采用高效液相色谱法,以乙腈-15 mmol.L-1磷酸二氢钾溶液(1∶99)为流动相,检测波长210 nm,测定醋五味子饮片中奎尼酸和柠檬酸的含量;甲醇-0.5%冰醋酸(25∶75)为流动相,检测波长260 nm,测定原儿茶酸含量。结果:不同市售醋五味子饮片中均含有上述3种有机酸类成分,三者总量平均为17.6%,其中以柠檬酸的含量最高,平均含量约为15.6%。结论:有机酸类成分是五味子饮片物质基础的重要组成部分,应将其与木脂素类成分一同用于五味子饮片的质量评价,并进一步开展与五味子不同饮片功效相关的药理作用研究,为揭示五味子饮片炮制原理提供科学依据。Objective：To established a HPLC method for determination of three organic acid compounds in Schisandra processed with vinegar. Method： High performance liquid chromatography was performed on content determination of three organic acid compounds. Acetonitrile-15 mmol·L-1 KH2PO4 （1∶99） were used as the mobile phase and the detected wavelength were at 210 nm for quinic acid and citric acid determination; the mobile phase of protocatechuic acid were methyl-0.5% glacial acid （25∶75） and detect wavelength was set at 260 nm. Result： Three organic acid compounds can be detected in different samples, and the average content of the total amount was about 17.6%, among which the citric acid was highest for almost 15.6%. Conclusion： As an important part of material basis of Schisandra pieces, we should take the organic acids as the quality evaluation index along with the lignans and carry out further research on pharmacological in different pieces of Schisandra. It will provide scientific basis for processing principle research of Schisandra pieces.

关 键 词：醋五味子 有机酸 含量测定 

分 类 号：R284.1[医药卫生—中药学]