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五味子来源于木兰科植物五味子Schisandra chinensis(Turez.)Baill.的干燥成熟果实,《神农本草经》将其列为上品,具有敛肺涩精、滋肾生津收汗的功效,是临床常用药物之一。其炮制方法也有多种,如蒸五味子、酒五味子、醋五味子、蜜五味子等。入药一般均要求破碎入煎,而现在临床上大多以完整五味子入药,为了探讨其合理性,本文对完整五味子及碎片两种不同的炮制品,采用30％乙醇与水两种不同溶剂(用冷浸法和煎煮法),对总浸出物作了含量比较实验,结果如下。 1 实验材料 取经鉴定合格的北五味子适量,按要求将其炮制成个与碎片备用。 2 实验方法与结果
Schisandra chinensis is derived from the dried ripe fruit of Schisandra chinensis (Turez.) Baill. It is listed as a top grade in the Shennongboshi Caojing. It has the effect of converging lung and astringent essence and suffocating kidney and reaping sweat. It is commonly used in clinical medicine. one. There are also many methods for its preparation, such as steaming schisandra, wine schisandra, vinegar schisandra, honey schisandra and so on. The medicines are generally required to be broken into fry, and now most of the clinical use of intact Schisandra medicine, in order to explore its rationality, this article on the complete Schisandra and debris two different artefacts, using 30% ethanol and water two different solvents (with cold Dipping method and decoction method. Content comparison experiments were performed on the total extracts. The results are as follows. 1 Experimental Materials Take the appropriate amount of certified schisandra schisandrae, and make it into pieces and spares as required. 2 Experimental Methods and Results