中文摘要：

目的：研究比较五味子炮制品中木脂素成分组成和含量的差别。方法：分别针对收集的6个产地的五味子样品,采用高效液相法测定了五味子总木脂素含量,以Kromasil KR100-5C18为分析色谱柱,检测波长250 nm,流动相为水-乙腈,测定6个代表性木脂素成分的含量。结果：以高效液相色谱法测定生五味子中总木脂素的含量分别为0.84%～1.05%;而醋五味子中总木脂素的含量分别为0.96%～1.15%。结论：五味子经醋蒸后,木脂素部位在成分的组成上基本无差异,而含量略有增加。

英文摘要：

OBJECTIVE To compare the different components of lignans as well as their contents in Fructus Schisandrae chinensis after processing.METHODS HPLC was used to measure the content of 6 representative lignans from processed Fructus Schisandrae chinensis,which was collected from 6 producing area.The HPLC conditions were as follows：Kromasil KR100-5C18（4.6 mm ×250 mm,5 μm） column,a mixture of Acetonitrile and water as mobile phase in a gradient mode.RESULTS The total lignans in crude Fructus Schisandrae chinensis.was 0.84%-1.05%,and in the vinegar processed Fructus Schisandrae chinensis was 0.96%-1.15% determined by HPLC method.CONCLUSION After vinegar processing,no significant difference between the compositions of lignans in Fructus Schisandrae chinensis was observed,however,the content of total lignans in vinegar-processed Fructus Schisandrae chinensis was slightly increased as compared to the unprocessed one.