五味子醋制过程中6种木脂素类成分含量变化

高慧; 佟鑫; 裴启洋; 贾天柱

doi:10.13422/j.cnki.syfjx.2014190032

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五味子醋制过程中6种木脂素类成分含量变化

工艺与制剂 | 更新时间：2024-01-04

- 五味子醋制过程中6种木脂素类成分含量变化
- Contents Change of Six Kinds of Lignans from Schisandrae Chinensis Fructusin Processing by Vinegar
- 中国实验方剂学杂志 2014年20卷第19期页码：32-35
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家发改委中医药行业科研专项项目（20110700704）
- DOI：10.13422/j.cnki.syfjx.2014190032
  中图分类号： R283.3;R284.1
- 纸质出版日期：2014
- 稿件说明：
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高慧, 佟鑫, 裴启洋, 等. 五味子醋制过程中6种木脂素类成分含量变化[J]. 中国实验方剂学杂志, 2014,20(19):32-35.

GAO Hui, TONG Xin, PEI Qi-yang, et al. Contents Change of Six Kinds of Lignans from Schisandrae Chinensis Fructusin Processing by Vinegar[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(19): 32-35.
高慧, 佟鑫, 裴启洋, 等. 五味子醋制过程中6种木脂素类成分含量变化[J]. 中国实验方剂学杂志, 2014,20(19):32-35. DOI： 10.13422/j.cnki.syfjx.2014190032.

GAO Hui, TONG Xin, PEI Qi-yang, et al. Contents Change of Six Kinds of Lignans from Schisandrae Chinensis Fructusin Processing by Vinegar[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(19): 32-35. DOI： 10.13422/j.cnki.syfjx.2014190032.

摘要

目的：考察醋五味子炮制过程中蒸制及烘制时间对6种木脂素类成分含量的影响，完善醋五味子的炮制工艺参数。方法：采用HPLC测定五味子醇甲、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含量，流动相乙腈（A）-水（B）梯度洗脱（0~17 min，50%A；17~25 min，50%~55%A；25~30 min，55%~75%A；30~55 min，75%A；55~65 min，75%~50%A），检测波长254 nm。通过单因素试验考察蒸制和烘干时间对醋五味子中木脂素类成分含量的影响。结果：蒸制及烘制时间对醋五味子中6种木脂素类成分的含量具有一定影响，最佳炮制工艺为加20%米醋闷润1.5 h，蒸制3 h，于50 ℃烘制11 h；6种木脂素类成分的质量分数分别为0.524%，0.151%，0.085%，0.125%，0.185%，0.046%。结论：五味子醋制后6种木脂素类成分含量发生了一定变化，除五味子酯甲含量略有上升外，其他5种成分含量均略有下降，但无显著性差异。五味子蒸制后不宜久烘。

Abstract

Objective: To investigate effects of steaming time and baking time on contents of six kinds of lignans from Schisandrae Chinensis Fructus in processing by vinegar in order to improve its processing parameters. Method: HPLC was employed to determine contents of six kinds of lignans(schizandrol A

schizandrol B

schisantherin A

schizandrin A

schizandrin B and schizandrin C) with mobile phase of acetonitrile(A)-water(B) in gradient elution (0-17 min

50%A;17-25 min

50%-55%A;25-30 min

55%-75%A;30-55 min

75%A;55-65 min

75%-50%A) and detection wavelength at 254 nm.Effects of steaming time and baking time on content of lignans from Schisandrae Chinensis Fructus in vinegar processing were investigated by single factor tests. Result: Steaming time and baking time had a certain effects on contents of six kinds of lignans in processing

optimum processing technology was as following:moistened 1.5 h with 20% times the amount of vinegar

steamed 3 h

baked 11 h at 50 ℃;mass fractions of six kinds of lignans were 0.524%

0.151%

0.085%

0.125%

0.185% and 0.046%

respectively. Conclusion: After being processed with vinegar

in addition to the content of schisantherin A increases slightly

the other five kinds of lignans are down slightly without significant difference.Schisandrae Chinensis Fructus can not bake a long time after being steamed.

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