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| 不同加工方法和成熟阶段对五味子主要化学成分的影响 | |
| 引用本文： | 张奇,叶正良,李德坤,周大铮,李仁. 不同加工方法和成熟阶段对五味子主要化学成分的影响[J]. 中国中药杂志, 2011, 36(13): 1722-1724 |
| 作者姓名： | 张奇 叶正良 李德坤 周大铮 李仁 |
| 作者单位： | 1. 天津中医药大学,天津,300193 2. 天津天士力之骄药业有限公司,天津,300402 3. 辽宁鑫泰药业有限公司,辽宁抚顺,113200 |
| 基金项目： | 国家"重大新药创制"科技重大专项(2010ZX09602-004);科技创新专项(08FDZDSH01404) |
| 摘 要： | 目的:研究辽宁新宾地区不同加工方法和成熟阶段对五味子质量的影响.方法:采用高效液相色谱法分别测定五味子药材中五味子醇甲和5-羟甲基糠醛的含量,采用电位滴定法测定总有机酸的含量,采用高碘酸钠氧化还原滴定法测定总糖的含量,采用水蒸气蒸馏法测定挥发油的含量.结果:晒干和50℃烘干的样品中五味子醇甲含量较高;随着干燥温度的升高,5-羟甲基糠醛含量明显增加,而挥发油含量逐渐降低;有机酸和总糖含量变化不明显.不同成熟阶段的五味子,果实越成熟,五味子醇甲和挥发油含量越低,5-羟甲基糠醛、有机酸和总糖含量则越高.结论:不同加工方法和成熟阶段对五味子质量有明显影响. |
| 关 键 词： | 五味子 五味子醇甲 5-羟甲基糠醛 有机酸 总糖 挥发油 |
| 收稿时间： | 2010-12-21 |
Influence of different processing method and mature stage on main chemical constituents of Schisandra chinensis |
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| ZHANG Qi,YE Zhengliang,LI Dekun,ZHOU Dazheng and LI Ren. Influence of different processing method and mature stage on main chemical constituents of Schisandra chinensis[J]. China Journal of Chinese Materia Medica, 2011, 36(13): 1722-1724 | |
| Authors: | ZHANG Qi YE Zhengliang LI Dekun ZHOU Dazheng LI Ren |
| Affiliation: | Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China;Tianjin Tasly Pride Pharmaceutical Co., Ltd., Tianjin 300402, China;Tianjin Tasly Pride Pharmaceutical Co., Ltd., Tianjin 300402, China;Tianjin Tasly Pride Pharmaceutical Co., Ltd., Tianjin 300402, China;Liaoning Xintai Pharmacy Co., Ltd., Fushun 113200, China |
| Abstract: | Objective : To study different processing method and mature stage on the quantity of the Schisandra chinensis in the Xinbin region of Liaoning. Method : The schisantherin A and 5-hydroxymethylufrurfal (5-HMF) content in S. chinensis was determined by using the HPLC method. The organic acids content was determined by potentiometric titration. The polysaccharide content was determined by oxidation reduction titration. The volatile oil content was determined by steam distillation. Result : The quantity of S. chinensis was different due to different processing method and mature stage. Conclusion : The different processing method and mature stage have significant influence on the quantity of S. chinensis. |
| Keywords: | Schisandra chinensis schisantherin A 5-hydroxymethylufrurfal organic acids polysaccharide volatile oil |
| 本文献已被 CNKI 万方数据 PubMed 等数据库收录！ | |