五味子醋制过程中6种木脂素类成分含量变化  

Contents Change of Six Kinds of Lignans from Schisandrae Chinensis Fructusin Processing by Vinegar

作　　者：高慧[1] 佟鑫[1] 裴启洋[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学药学院,国家中医药管理局中药炮制原理解析重点研究室,辽宁省中药炮制工程技术研究中心,辽宁大连116600

出　　处：《中国实验方剂学杂志》2014年第19期32-35,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家发改委中医药行业科研专项项目(20110700704)

摘　　要：目的：考察醋五味子炮制过程中蒸制及烘制时间对6种木脂素类成分含量的影响,完善醋五味子的炮制工艺参数.方法：采用HPLC测定五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素、五味子乙素和五味子丙素含量,流动相乙腈（A）-水（B）梯度洗脱（0 ～ 17 min,50％ A; 17 ～ 25 min,50％～55％ A;25 ～ 30 min,55％ ～ 75％ A;30 ～ 55 min,75％ A;55～65 min,75％ ～ 50％A）,检测波长254 nm.通过单因素试验考察蒸制和烘干时间对醋五味子中木脂素类成分含量的影响.结果：蒸制及烘制时间对醋五味子中6种木脂素类成分的含量具有一定影响,最佳炮制工艺为加20％米醋闷润1.5h,蒸制3h,于50℃烘制11 h;6种木脂素类成分的质量分数分别为0.524％,0.151％,0.085％,0.125％,0.185％,0.046％.结论：五味子醋制后6种木脂素类成分含量发生了一定变化,除五味子酯甲含量略有上升外,其他5种成分含量均略有下降,但无显著性差异.五味子蒸制后不宜久烘.Objective： To investigate effects of steaming time and baking time on contents of six kinds of lignans from Schisandrae Chinensis Fructus in processing by vinegar in order to improve its processing parameters. Method： HPLC was employed to determine contents of six kinds of lignans （schizandrol A, schizandrol B, schisantherin A, schizandrin A, schizandrin B and schizandrin C） with mobile phase of acetonitrile （A） -water （B） in gradientelution （0-17 min, 50%A; 17-25 min, 50%-55%A; 25-30 rain, 55%-75%A; 30-55 min, 75% A; 55-65 min, 75%-50% A） and detection wavelength at 254 rim. Effects of steaming time and baking time on content of lignans from Schisandrae Chinensis Fructus in vinegar processing were investigated by single factor tests. Result： Steaming time and baking time had a certain effects on contents of six kinds of lignans in processing, optimum processing technology was as following： moistened 1.5 h with 20% times the amount of vinegar, steamed 3 h, baked 11 h at 50 ℃ ; mass fractions of six kinds of lignans were 0. 524% , 0. 151% , 0. 085% , 0. 125% , 0. 185% and 0. 046% , respectively. Conclusion： After being processed with vinegar, in addition to the content of schisantherin A increases slightly, the other five kinds of lignans are down slightly without significant difference. Schisandrae Chinensis Fructus can not bake a long time after being steamed.

关 键 词：五味子 木脂素类 醋制工艺 蒸制时间 烘干时间 

分 类 号：R283.3[医药卫生—中药学] R284.1[医药卫生—中医学]