生熟五味子在小青龙汤中化学成分比较  

Comparison of raw and processed Schisandra chinensis about chemical compounds in Xiaoqinglong decoction

作　　者：高慧[1] 葛会奇[2] 张爽[1] 佟鑫[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]辽宁科技学院,辽宁本溪117004

出　　处：《中国医药科学》2015年第11期35-37,共3页China Medicine And Pharmacy

基　　金：国家发改委中医药行业科研专项项目(20110700704)

摘　　要：目的比较生熟五味子对复方化学成分的影响,为五味子"生熟异用"临床合理用药提供实验依据。方法采用HPLC法,测定小青龙汤中(含生五味子或酒五味子)五味子醇甲、芍药苷的含量。结果小青龙汤(含生五味子)中五味子醇甲、芍药苷的含量分别为0.0524%、0.0152%,小青龙汤(含酒五味子),五味子醇甲、芍药苷的含量分别为0.0502%、0.0146%。结论从化学成分角度能够验证五味子"入嗽药生用"的传统理论。Objective To provide scientific basis for the research and the clinical applications of ＆quot;the processedSchisandra chinensis Fruits is different from the raw ones＆quot; through comparing the difference about chemical compounds in Xiaoqinglong decoction（contains raw Schisandra chinensis）and Xiaoqinglong decoction （contains processed Schisandra chinensis）.Methods To determine schisandrin and paeoniflorin in Xiaoqinglong decoction（contains raw Schisandra chinensisor wine processedSchisandra chinensis） by HPLC. Results The contents of schisandrin and paeoniflorin in Xiaoqinglong decoction which contain rawSchisandra chinensis were0.0524% and 0.0152%; the contents of schisandrin and paeoniflorin in Xiaoqinglong decoction which contain wine Schisandra chinensis were 0.0502% and 0.0146%.ConclusionVerified the traditional theory ＆quot;rawSchisandra chinensisshould be used in cough＆quot; from the chemical compounds of view.

关 键 词：五味子 炮制 小青龙汤 化学成分 

分 类 号：R289[医药卫生—方剂学]