五味子炮制研究进展

五味子药理作用的变化取决于其内在成分的变化,而五味子内在成分的变化又进一步受其炮制工艺的影响。因此,五味子炮制工艺的确定,需以其化学成分及药理作用为依据。为便于厘清五味子炮制工艺与内在成分和药理作用之间的关联,发现已有炮制工艺存在的问题,现对近10年来与五味子炮制方法、炮制工艺及炮制品化学成分、药理作用、分析方法等相关的文献进行综述,为五味子的科学炮制与临床应用提供参考。通过文献分析发现:在优选五味子各炮制方法的最佳工艺时,常以辅料用量、闷润时间、炮制时间为考察因素,评价指标则不尽相同,目前常见有总木脂素、五味子醇甲、五味子甲素、五味子乙素、安五脂素、襄五脂素、黑润程度、水浸率、醇浸率、色谱峰、总糖类;酒制五味子的理论研究趋于系统化,并给出了相近的炮制工艺,但对于五味子的醋制及蜜制,目前还没有全国统一的炮制技术参数。

Research Progress in Preparation of Schisandrae Chinensis Fructus

Change on pharmacological effects of Schisandrae Chinensis Fructus was decided by change on composition which was affected by of processing technologic parameters. To provide reference for scientific preparation and clinical application of Schisandrae Chinensis Fructus, a summary about the method, technology, chemical constituents, pharmacological action and analytical methods of which was reported in recent ten years was given. Through literature analysis, found that the best processing technology of Schisandrae Chinensis Fructus often factored to excipients, moistening time, processing time, but evaluation indexes were various. In addition, theoretical study of Schisandrae Chinensis Fructus prepared with wine was systemlized and the similar processing technology was given, while, there was no unified national processing technologic parameters of Schisandrae Chinensis Fructus prepared by vinegar or honey.