中文摘要：

目的建立五味子不同炮制品中有机酸类成分含量的测定方法。方法采用HPLC法,以甲醇（A）-0.01mol·L-1磷酸二氢钠（B）为流动相;梯度洗脱;流速：0.5mL·min-1;柱温：25℃;进样量：10μL;在检测波长210nm处测定柠檬酸、L-苹果酸、5-羟甲基糠醛中各有机酸单体成分的含量。结果五味子生品、清蒸五味子、醋蒸五味子和蜜蒸五味子中柠檬酸的平均含量分别为172.8,127.1,126.5和117.9mg·g-1;L-苹果酸的平均含量分别为44.28,41.44,42.59和40.44mg·g-1;五味子生品中几乎不含5-羟甲基糠醛,而清蒸五味子、醋蒸五味子和蜜蒸五味子中5-羟甲基糠醛的平均含量分别为2.995,2.405和5.435mg·g-1。实验结果表明,柠檬酸的含量在炮制过程中明显减少;L-苹果酸的含量变化不大;5-羟甲基糠醛从无到有,其中蜜蒸五味子的含量增加最明显。结论有机酸类等成分是五味子饮片物质基础的重要组成部分,应将其与木脂素类成分一起用于五味子饮片的质量评价。

英文摘要：

To establish an HPLC method for the determination of 3 organic acids in different processed products ofSchisandra chinensis Fructus. The separation was performed on a C18 column with methanol （A） -0. 01 mg·g-1 NaH2P04 （B） as the mobile phase and the detected wavelength was at 210 nm to determine the contents of citric acid,L-malic acid and 5- hydroxyl methyl furfural with a flow rate of 0. 5 mg·g-1 at 25 °C , and the injection volume was 10 juL. In the raw,steamed,vinegar steamed and honey steamed Schisandra chinensis Fructus,the average contents of the citric acid and L-malic acid were 172. 8,127. 1,126. 5 and 117. 9 mg·g-1 , and 44. 28,41. 44,42. 59 and 40. 44 mg·g-1 Respectively. 5-hydroxyl methyl furfu-ral was almost did not contained in raw Schisandra chinensis , and the average contents of 5-hydroxyl methyl furfural in steamed Schisandra steamed Schisandra ,h onty steamed Schisandra were 2. 995,2. 405 and 5. 435 mg·g-1 respectively. The ex-perimental data showed that the citric acid content decreased significantly during processing, and the contents of L-malic acid were not changed much, while 5-hydroxyl methyl furfural was increased from scratch,and the content of the honey was increased obvi-ously. Since organic acids are an important part of the material basis in Schisandra Chinensis Fructus, we should takethe organic acids as the quality evaluation index along with the lignans.