Analysis of processing principle of Fructus Schisandrae Sphenantherae by steaming with wine / 中成药

ABSTRACT

AIM: To study the processing principle of Fructus Schisandrae Sphenantherae steamed with wine. METHODS: The content of volatile oil was measured by means of volatile oil measuring method and identified by TLC. The total lignans was determined by spectrophotometry and the water-soluble extractive was measured by determination of extractive method. RESULTS: The volatile oil content in Fruetus Schisandrae Sphenantherae by steaming with wine decreased by 35.3%, TLC showed that a new spot was added; the lignans content had an increase of 28.9% and the water extractive was 2% less than in crude drug. CONCLUSION: Tranditional process is reasonable.