五味子炮制品木脂素成分的质量分析  

Quality analysis on the lignans from the processed of Fructus Schisandrae chinensis

作　　者：殷放宙[1,2,3] 李林[1,2] 张弦[1,2] 李伟东[1,2] 

机构地区：[1]南京中医药大学,药学院,江苏南京210046 [2]南京中医药大学中药学一级学科,江苏南京210046 [3]新药研究国家重点实验室中国科学院上海药物所,上海201203

出　　处：《中国医院药学杂志》2013年第12期928-931,共4页Chinese Journal of Hospital Pharmacy

基　　金：国家自然科学基金资助项目(编号:30701108);江苏省中医局(编号:LZ11197);江苏高校优势学科建设工程资助项目PAPD(编号:ysxk-2010);南京中医药大学中药学一级学科开放课题(编号:2011ZYX2-008);江苏省博士生创新基金课题(编号:CX07B_236z);中科院上海药物研究所新药研究国家重点实验室开放基金(SIMMKF1106-01)

摘　　要：目的:研究比较五味子炮制品中木脂素成分组成和含量的差别。方法:分别针对收集的6个产地的五味子样品,采用高效液相法测定了五味子总木脂素含量,以Kromasil KR100-5C18为分析色谱柱,检测波长250 nm,流动相为水-乙腈,测定6个代表性木脂素成分的含量。结果:以高效液相色谱法测定生五味子中总木脂素的含量分别为0.84%～1.05%;而醋五味子中总木脂素的含量分别为0.96%～1.15%。结论:五味子经醋蒸后,木脂素部位在成分的组成上基本无差异,而含量略有增加。OBJECTIVE To compare the different components of lignans as well as their contents in Fructus Schisandrae chinensis after processing.METHODS HPLC was used to measure the content of 6 representative lignans from processed Fructus Schisandrae chinensis,which was collected from 6 producing area.The HPLC conditions were as follows：Kromasil KR100-5C18（4.6 mm ×250 mm,5 μm） column,a mixture of Acetonitrile and water as mobile phase in a gradient mode.RESULTS The total lignans in crude Fructus Schisandrae chinensis.was 0.84%-1.05%,and in the vinegar processed Fructus Schisandrae chinensis was 0.96%-1.15% determined by HPLC method.CONCLUSION After vinegar processing,no significant difference between the compositions of lignans in Fructus Schisandrae chinensis was observed,however,the content of total lignans in vinegar-processed Fructus Schisandrae chinensis was slightly increased as compared to the unprocessed one.

关 键 词：五味子 炮制品 木脂素 高效液相色谱法 

分 类 号：R927.2[医药卫生—药学]