Research Progress in Preparation of Schisandrae Chinensis Fructus

LI Lin-fu; ZHANG Sai-nan; LIU Hai-qing; HUANG Hao; WU Long-huo

doi:10.13422/j.cnki.syfjx.2015030232

您当前的位置：

首页 >

文章列表页 >

Research Progress in Preparation of Schisandrae Chinensis Fructus

更新时间：2024-01-04

- Research Progress in Preparation of Schisandrae Chinensis Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 21, Issue 3, Pages: 232-234(2015)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2015030232
  CLC： R283
- Published：2015
- 稿件说明：
移动端阅览
LI Lin-fu, ZHANG Sai-nan, LIU Hai-qing, et al. Research Progress in Preparation of Schisandrae Chinensis Fructus[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(3): 232-234.
DOI：

LI Lin-fu, ZHANG Sai-nan, LIU Hai-qing, et al. Research Progress in Preparation of Schisandrae Chinensis Fructus[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(3): 232-234. DOI： 10.13422/j.cnki.syfjx.2015030232.

摘要

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。

Abstract

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.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Treatment of Liver Failure by Chinese Medicine Mediating Related Signaling Pathways： A Review

Analysis on Components Absorbed into Blood and Cerebrospinal Fluid of Schisandrae Chinensis Fructus Based on Sequential Metabolism

Investigation of Metabolic Profile Changes of Fresh Fruit of Schisandrae Chinensis Fructus After Green Removing Based on ¹H-NMR Metabonomics

Main Chemical Constituents and Modern Pharmacological Action of Schisandrae Chinensis Fructus： A Review

Related Author

LAI Jiawen

XU Lijing

YAO Yuanqian

YE Zhihao

LIU Wenfan

LYU Jianlin

YU Shuang

PAN Yanli

Related Institution

Graduate School of Guangxi University of Chinese Medicine

The First Affiliated Hospital of Guangxi University of Chinese Medicine

School of Chinese Materia Medica， Beijing University of Chinese Medicine

Institute of Information on Traditional Chinese Medicine，China Academy of Chinese Medical Sciences

Zhongcai Health（Beijing） Biological Technology Development Co. Ltd.

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰