School of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.
The pharmacy Department of Tianjin University of Traditional Chinese Medicine First Affiliated Hospital, P. R. China.
J Sep Sci. 2023 Oct;46(20):e2300466. doi: 10.1002/jssc.202300466. Epub 2023 Aug 20.
Schisandra chinensis is a traditional Chinese medicine, which has played an important role in the field of medicine and food. In this study, ultra-high-performance liquid chromatography quadrupole-orbitrap-mass spectrometry was used to rapidly classify and identify the chemical compositions. Note that 32, 28, and 30 kinds of compounds were successfully identified from northern Schisandra chinensis, vinegar-processed Schisandra chinensis, and wine-processed Schisandra chinensis, respectively. The cleavage patterns of various components including lignans, organic acids, flavonoids, and terpenoids were summarized, and the effects of different processing methods on Schisandra chinensis were analyzed through chemical composition. This method realized the rapid classification and identification of raw Schisandra chinensis and two different processed products, and provided references for improving the traditional processing methods, strengthening quality control, and ensuring safe clinical application.
北五味子、醋五味子和酒五味子化学成分的比较研究 五味子是一种传统中药，在医药和食品领域发挥着重要作用。本研究采用超高效液相色谱-四极杆轨道阱质谱联用技术快速分类和鉴定化学成分。结果表明，分别从北五味子、醋五味子和酒五味子中成功鉴定出 32、28 和 30 种化合物。总结了各种成分（包括木脂素、有机酸、黄酮类和萜类化合物）的裂解模式，并通过化学成分分析探讨了不同炮制方法对五味子的影响。该方法实现了生五味子和两种不同炮制品的快速分类和鉴定，为改进传统炮制方法、加强质量控制、保证临床安全应用提供了参考。
