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目的:比较五味子生品与炮制品中木脂素类成分的含量差别,探讨五味子的炮制机制。方法:采用高效液相色谱法,比较不同炮制品中五味子醇甲,五味子醇乙,五味子甲素,戈米辛N,五味子乙素和五味子丙素的含量。结果:6种成分的平均加样回收率分别为100%,99.6%,98.7%,99.7%,97.0%,97.7%,RSD分别为2.8%,3.0%,2.5%,2.9%,1.8%,2.0%。与生品相比,炮制品中五味子醇乙有提高或降低外,其他5种成分的含量均有不同程度的提高,以酒浸法的炮制品中总木脂素含量最高。结论:五味子经炮制后,木脂素类成分的含量有不同程度的改变,酒浸法应是五味子的最佳炮制方法。
OBJECTIVE: To compare the contents of lignans in the raw and processed products of Schisandra chinensis, and discuss the processing mechanism of Schisandra chinensis. Methods: The contents of schisandrin, schisandrin, schisandrin, gomisin N, Schisandrin B and Schisandrin C in different processed products were compared by high performance liquid chromatography. Results: The average recoveries of six components were 100%, 99.6%, 98.7%, 99.7%, 97.0%, 97.7%, RSD 2.8%, 3.0%, 2.5%, 2.9%, 1.8%, 2.0 %. Compared with the raw products, processed products Schisandra B have increased or decreased, the other five components have varying degrees of increase in the content, the wine with the highest total lignin content of processed products. Conclusion: Schisandra after processing, the content of lignan components have varying degrees of change, wine dipping method should be the best Schisandra processing methods.