炮制对北五味子中5-羟甲基糠醛含量的影响

目的研究炮制对北五味子5-羟甲基糠醛（5-HMF）含量的影响,考察5-HMF作为五味子炮制程度评价指标的可行性。方法利用HPLC研究炮制时间、温度、辅料用量对五味子中5-HMF含量的影响。结果随炮制时间的延长及炮制温度的升高,五味子中5-HMF含量明显增加。随炮制辅料用量的增加,5-HMF含量变化呈2种趋势。蜜制五味子随炮制辅料用量增加5-HMF含量逐渐升高,酒制和醋制五味子随炮制辅料用量的增加而含量逐渐降低,到40 g.（100 g）？1五味子的用量时,辅料量的增加对5-HMF产生量的影响变小。结论 5-HMF对各炮制因素具一定敏感性,可考虑作为炮制程度的一个评价指标引入到五味子质量控制体系中。

Effects of Process on 5-Hydroxymethyl Production in Fructus Schisandra Chinensis

OBJECTIVE To investigate the influence of process on 5-hydroxymethyl furfural（5-HMF） production level in Fructus Schisandra Chinensis, check the feasibility of 5-HMF production level in Schisandra as an index appraising Fructus Schisandra Chinensis process degree quality. METHODS Observe the effects of processing time, temperature and accessory materials on the content of 5-HMF production level of Fructus Schisandra Chinensis determined by HPLC. RESULTS There’s significant increasing trend of 5-HMF level in Fructus Schisandra Chinensis with the processing time prolonging and the temperature increasing. Processing accessory materials adding content affected the 5-HMF production level of Fructus Schisandra Chinensis with different Trends. There was an increasing trend of 5-HMF level in Fructus Schisandra Chinensis processed combination with honey but a decreasing trends of 5-HMF level in Fructus Schisandra Chinensis processed combination with vinegar or alcohol when the accessory materials contents increased. 5-HMF production level changed unconspicuous when the accessory materials contents up to 40 g.（100 g）？1. CONCLUSION 5-HMF can be regarded as an inspection index to appraise the process degree of Fructus Schisandra Chinensis in views of its character which is sensitive to every process factors.