中文摘要：

目的：研究醋蒸五味子的化学成分。方法：柱色谱法分离其成分,利用核磁共振等波谱数据确定其化学结构。结果：分离并鉴定了5个化合物,分别为：南五味子乙素（Ⅰ）、β-谷甾醇（Ⅱ）、五味子醇甲（Ⅲ）、狼毒甲素（Ⅳ）、（NH）2-羟基喹啉-4-羟酸（Ⅴ）。结论：化合物5为首次从该属植物中分离得到。

英文摘要：

Objective：To study the chemical constituents of vinegar Schisandra chinensis.Methods：Column chromatography was used in the isolation procedure.The structures of isolated compounds were elucidated by spectral data.Results：Five compounds were isolated and their structures were identified as kadsuranin（Ⅰ）,β-sitosterol（Ⅱ）,schizandrin（Ⅲ）,5,5′-[oxybis（methylene）]bis-2-furancarboxaldehyde（Ⅳ） and（NH）-form-2-Hydroxyquinoline-4-carboxylic acid（Ⅴ）.Conclusion：Compound 5 is isolated from this genus for the first time.