应用高效液相法测定北五味子不同部位和不同炮制品中五味子醇甲的含量  

Determination on the Content of Schisandrin in Different Processed Products and Different Parts of Schisandra Chinensis Fruits by High Performance Liquid Chromatography

作　　者：初洪波[1] 车燚[1] 李海涛[1] 谢晓燕[1] 

机构地区：[1]长春中医药大学附属医院中医药研究中心,长春130021

出　　处：《中国中医药现代远程教育》2017年第20期147-150,共4页Chinese Medicine Modern Distance Education of China

基　　金：吉林省卫生计生委自筹经费课题【No.2015ZFZ21】

摘　　要：目的应用高效液相法测定北五味子不同部位和不同炮制品中五味子醇甲的含量,探讨五味子炮制时采用不同的方法对五味子醇甲含量的影响。方法测定五味子醇甲含量时的流速为1.0 m L/min,色谱柱为岛津Wonda Cract ODs-3色谱柱(4.6 mm×250 mm,5μm),检测波长为250 nm;采用梯度洗脱的方法,流动相A为甲醇,流动相B为水。结果原药材(北五味子)、果肉、果核等不同部位中五味子醇甲含量为6.11 mg/g、4.23 mg/g、8.13 mg/g;未粉碎和粉碎的醋制炮制品中五味子醇甲含量为7.56 mg/g、7.73 mg/g,未粉碎和粉碎的酒蒸炮制品中五味子醇甲含量为含量为7.61 mg/g、7.82 mg/g。结论醋制、酒蒸等不同的手段均可明显提高炮制品中五味子醇甲含量,结合粉碎的方法可使五味子醇甲含量更高。Objective Using high performance liquid chromatography to determine the content of Schisandrin in in different processed products and different parts of Schisandra Chinensis Fruits, and to discuss the influence of different processing methods on contents of Schisandrin. Methods The chromatographic column was Shimadzu WondaCraet ODs-2, mobile phase A was methyl alcohol and water was mobile phase B, with gradient elution; detection wavelength of the UV detector： 250nm. Results The contents of Sehisandrin in Schisandra Chinensis Fruits, pulp and seeds were 6.11 mg/g, 4.23 mg/g, and 8.13 mg/g. The contents of Schisandrin in wine steamingl, 2 and vinegar steamingl, 2 Schisandra Chinensis Fruits were 7.56 mg/g , 7.73 rag/g, 7.61 mg/g , 7.82 mg/g. Conclusion The Sehisandrin was increased significantly after being processed, which is processed after the pulverization.

关 键 词：北五味子 五味子醇甲 炮制 含量测定 

分 类 号：O657.72[理学—分析化学] R284.1[理学—化学]