HPLC测定五味子不同炮制品中6种木脂素类成分的含量

 目的 测定五味子及其不同炮制品中五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素、五味子乙素和五味子丙素的含量。方法 色谱柱为依利特 ODS-C₁₈(4.6 mm×250 mm，5 μm)；流动相为乙腈(A)-水(B)，梯度洗脱(0～17 min，A为50%；17～25 min，A为50%～55%；25～30 min，A为55%～75%；30～35 min，A为75%；35～40 min，A为75%～65%；40～45 min，A为65%～50%)；体积流量：1.0 mL·min-1；柱温：30 ℃；检测波长：217 nm。结果 与生品相比，五味子经醋制和酒制6种木脂素的含量均有所增加；且酒制品中的含量高于或等于醋制品中的含量。结论 本实验所建立的HPLC方法稳定可靠、简便可行，可用于五味子中木脂素类成分的同时定量分析，为五味子饮片及其炮制品的质量评价和质量控制奠定了基础。

Determination of Six Lignans in Different Processed Products of Schisandra chinensis(Turcz.) Baill. by HPLC

OBJECTIVE To compare the contents of schisandrin, schisandrol B, schisantherrin A, deoxyschisandrin, schisandrin B and schisandrin C in the raw medical material and different processed products of Schisandra chinensis (Turcz.) Baill. METHODS Elite ODS-C₁₈ column (4.6 mm×250 mm, 5 μm) was used. Acetonitrile(A)-water(B) was used as gradient mobile phase (0-17 min, 50% A; 17-25 min, 50% A→55% A; 25-30 min, 55% A→75% A; 30-35 min, 75% A; 35-40 min, 75% A→65% A; 40-45 min, 65% A→50% A). The flow rate was 1.0 mL·min-1. The column temperature was 30 ℃ and the detection wavelength was 217 nm. RESULTS There was difference in the contents of 6 lignans in the products obtained with different processing METHODS. The lignans contents in vinegar-processed and alcohol-processed products were higher than those in the crude drug. And the lignans contents in vinegar-processed product were higher or equal than those in the alcohol-processed product. CONCLUSION The HPLC method developed for simultaneous determination of 6 lignans is simple and valid. It can be used for quality evaluation and quality control of Schisandra chinensis (Turcz.) Baill. and its processed products.