[五味子醋制前后主要活性成分的变化规律]
[Regularity of changes in main active components of Schisandra chinensis before and after being processed with vinegar].
作者信息
Li Li, Xiao Yong-Qing, Yu Ding-Rong, Ma Yin-Lian, Zhu Ming-Gui, Chen Liang
机构信息
Institute of Chinese Materia Madica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
出版信息
Zhongguo Zhong Yao Za Zhi. 2012 Dec;37(23):3545-8.
OBJECTIVE
To investigate the regularity of changes in the main active components of Schisandra chinensis preparations before and after being processed with vinegar.
METHOD
High performance liquid chromatography was used to analyze the changes in the content of lignans and organic acids in S. chinensis preparations before and after being processed with vinegar.
RESULT
After being processed with vinegar, the content of lignans in S. chinensis preparations significantly reduced, while that of organic acids significantly increased. The ratio between them reduced from 1:16 (raw product) to 1:21 (vinegar products).
CONCLUSION
The changes in the main pharmacological effects of S. chinensis are related to not only the changes in the contents of lignan and organic acids, but also the significant changes in the ratio relations between the two components. This is of great significance to the correlation among the principle of S. chinensis processed with vinegar and material basis and the changes in pharmacological effects.
目的
考察五味子炮制前后制剂中主要活性成分的变化规律。
方法
采用高效液相色谱法分析五味子炮制前后制剂中木脂素和有机酸含量的变化。
结果
五味子经醋制后，制剂中木脂素含量显著降低，而有机酸含量显著增加。二者比例从1:16（生品）降至1:21（醋制品）。
结论
五味子主要药理作用的变化不仅与木脂素和有机酸含量的变化有关，还与二者比例关系的显著变化有关。这对于五味子醋制原理与物质基础及药理作用变化之间的相关性具有重要意义。
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