北五味子的采收加工与炮制研究进展  

Progress of Harvesting,Processing and Preparation of Wuweizi

作　　者：于艳[1] 陈民[1] 闵冬雨[1] 龚伟[1] 樊晖[1] 田原[1] 张泽[1] YU Yan;CHEN Min;MIN Dongyu;GONG Wei;FAN Hui;TIAN Yuan;ZHANG Ze(The First Affiliated Hospital of Liaoning University of Traditional Chinese Medicine,Shenyang 110033,China)

机构地区：[1]辽宁中医药大学附属医院,辽宁沈阳110033

出　　处：《西部中医药》2024年第3期91-95,共5页Western Journal of Traditional Chinese Medicine

基　　金：国家重点研发计划(2017YFC1701205)。

摘　　要：总结近年采收期对北五味子中木脂素、有机酸、多糖等多种成分的影响,考察晒干、阴干、烘干等产地初加工方法,以及醋制工艺、酒制工艺、盐制工艺等,炮制后北五味子中化学成分的变化,炮制后北五味子镇静催眠、降血糖、保肝和保肾等药理作用变化情况,指出北五味子具有多种药理活性,在多种常用复方中均有使用,应用前景广泛,但仍需要运用现代科学技术全面开展北五味子采收、加工、炮制等方面的研究,为北五味子的临床合理应用提供参考。We summarize the effects of harvesting period on lignans,organic acids,polysaccharides and others in Wuweizi(Schisandrae Chinensis fructus)in recent years,the investigation of primary processing methods such as sun-drying,shade-drying and drying in the place of origin,the investigation and research on vinegar,wine and salt processes,the changes of chemical components in Wuweizi after preparation,as well as changes in the pharmacological effects of the drug,such as sedative-hypnotic,hypoglycemic,hepatoprotective,and nephroprotective after preparation.The drug is used in many common compound prescriptions due to its diverse pharmacological activities,with a wide range of potential applications.However,it is still necessary to use modern science and technology to comprehensively carry out the research on harvesting,processing and preparing the medicine with a view to providing references to the rational application of Wuweizi in the clinic.

关 键 词：五味子 采收期 初加工 炮制 工艺考察 药理作用 

分 类 号：R282.4[医药卫生—中药学]