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.