HPLC法测定五味子炮制品中3种木脂素类成分的含量

目的 比较五味子生品、炮制品的木脂素类成分含量差别，探讨五味子炮制机理。方法利用高效液相色谱法对五味子生品、酒制、醋制、蜜制的木脂素类成分：五味子醇甲、五味子甲素、五味子乙素的含量进行比较。结果 与生品相比，五味子各炮制品中3种木脂素及总木脂素的含量均有所增加，只是各成分含量增加程度不同。酒制、醋制增加幅度较蜜制明显，其中炮制品五味子醇甲升高的比较明显，而五味子甲素升高的幅度不是很大，五味子乙素的升幅居中。结论 高效液相色谱（HPLC）法准确、可靠，为五味子不同炮制品的质量评价提供了科学依据。

Determination of three lignin components from different processed products of Schisandra chinensis fruits

Objective To compare the contents of lignin in crude and processed fruits of Schisandrae chinensis, and to explore the procession gain of Schisandra chinensis fruits. Methods Contents of Schisandrin, Deoxyschisandrin and Schisandrin B were determined by high performance liquid chromatography （HPLC）. Results There was difference in contents of lignin from products obtained with different processed methods. The lignin contents of Schisandra chinensis fruits in vinegar - processed, alcohol - processed and honey - processed products were higher than that of the crude. There was significant increase in content of vinegar - processed and alcohol - processed products. In processed fruits, the increase in content of Sehisandrin was most significant in comparison with that of Schisandrin B, and there was no significance in content of Deoxyschisandrin. Conclusion These methods for processing are accurate and effective, and they can be used to evaluate the quality of different processed products of Schisandra chinensis fruits.