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目的:分析比较南、北五味子药材及炮制品中总木脂素以及五味子酯甲、甲素的含量。方法:①变色酸-浓硫酸比色法测定总木脂素含量;②高效液相色谱法测定五味子酯甲、甲素含量。结果:①生、制北五味子总木脂素含量在8.21%～9.60%和4.91%～7.09%之间,高于相应南五味子中的含量。②五味子酯甲在0.20～1.00μg、五味子甲素在0.387～1.94μg线性关系良好,酯甲回收率在95.7%～99.7%;甲素回收率在98.0%～103.7%;五味子酯甲和甲素的含量以南五味子为高者。结论:南、北五味子在总木脂素、五味子酯甲、甲素的含量上存在差异。含量测定方法准确可靠、重复性好,可用于五味子药材的质量控制。
OBJECTIVE: To analyze and compare the content of total lignans, schisandrins A and A in herbs and processed products of Schisandra chinensis. Methods: ① The total lignan content was determined by chromogenic acid-concentrated sulfuric acid colorimetry; ② The content of schisandrin and a-formin was determined by high performance liquid chromatography. Results: ① The content of total lignans in raw and processed Schisandra chinensis was between 8.21% ~ 9.60% and 4.91% ~ 7.09%, which was higher than that in the corresponding Schisandra chinensis. ② Schisandra ester A 0.20 0.20μg, Schisandrin A 0.387-1.94μg good linear relationship, the recovery rate of ester A 95.7% ~ 99.7%; A recovery of 98.0% ~ 103.7%; Schisandra ester A and A The content of the south Schisandra high. Conclusion: The contents of total lignans, schisandrins A and A are different in the south and north Schisandra chinensis. Content determination method is accurate and reliable, reproducible, and can be used for quality control of Schisandra herbs.