| Crude medicine and processed medicine have been used for different remedial aim and the herb must be processed before using it as medicine, which was the important character of traditional Chinese medicine. The herbs processing and combination will affect the clinic curative effect straightly and have a close relationship with the reasonable application of Chinese traditional medicine material. Shengmaiyin, one of the famous herbal recipes in traditional Chinese medicine, is made from Radix ginseng, Ophiopogon and Schisandra. It is used to treat hypotension, cardiovascular system diseases, to increase immunity and cure other diseases. Schisandra was the dry, ripe fruit of Schisandra Chinesisi(Turez.) Baill. According to Chinese philosophy, the drugs have sour, sugariness and warm properties and enter the lung and kidney channels and the stomach meridians. It contains the effects of keeping the leakage of lun "Qi" and stops coughing and can be used for deficient lung and kidney patterns with cough and wheezing. It can restrain the "Essence" and stop diarrhoea and can be used for nocturnal emission, spermatorrhea, deficiency of the spleen and kidneys. It can calm the spirit, used for forgetfulness and insomnia. Different processed schisandra produces different function. Crude schisandra is specialized in stopping coughing or stopping excessive sweating. Schisandra processed by vinegar can fortify the function of restrains the "Essence" and stops diarrhoea. Schisandra processed by wine can increase the function of inhibit fatigue and restorative. Schisandra processed by honey can enhance the function of anti deficient lung and kidney patterns.The adminicle and processing method in common are comprehensively introduced. The updated progress on the processing evolution of schisandra, chemical component changing in the coursing process, chemical components of schisandra researching status quo and the pharmacological activity are reviewed. In order to research the origin of 5-HMF in shengmaiyin, validate the hypothesis that 5-HMF was from the combined Ophionpogon/Schisandra, the effects of acid environment, sccharides content and the Schisandra content were studied in this paper. The addition of Schisandra was regulatedto assess the contribution of an acid environment to the production of 5-HMF. In order to confirm the role of saccharides in the production of 5-HMF, different amount of fructose was used. The 5-HMF levels in decoctions of processed and unprocessed Schisandra or in decoctions of Schisandra alone and Schisandra/Ophionpogon combined decoction were investigated in order to determine the origin of 5-HMF. The 5-HMF level under different heating temperature, decocting time, soaking time and processing methods was measured in order to find the formation mechanism of 5-HMF in Schisandra. Aim to settling the series of questions (such as: the processing status to black and sleek of schisandra and the airtight degree was hard to control in quantity, the adminicle content hasn't been united, the quality appraisement index about schisandra was single, the origin about the 5-HMF in schisandra wasn't clear) in the modernization of schisandra process, the total lignans, γ -schisandrin, lixiviation percent of water, lixiviation percent of ethanol which bioactivities were proved and 5-HMF which bioactivities was disputable have been adopted as the indexes to discuss the process mechanism of schisandra in this paper. The research work described in this dissertation includes the research on the origin of 5-HMF in schisandra, the effect of process to 5-HMF content,γ -schisandrin content,total lignans content,γ-schisandrin solubility in decoction,total lignans solubility in decoction, lixiviation percent of water and lixiviation percent of ethanol in schisandra.(1) Studies on the origin of 5-HMF in ShengmaiyinA RP-HPLC method for direct determination of 5-HMF content in schisandra decoction was established. The method of analysis established can reduce the operational error by a straight analysis of the components of herbal decoctions without extra treatment and provide more accurate results. RP-HPLC method as followed. A C18 column (250 mm×4.6 mm, i.d. 5μm) with a column temperature of 25℃ was used. The mobile phase was a mixture of ultra-pure water-acetonitrile (95:5, V/V) and the flow rate was 1.0 ml/min. The detection wavelength was 280 nm. The injection volume was 1μl to 10 μl and the running time was about 20 min. The number of theoreticalplates of column (N) and the tailing factor (T) to analyze 5-HMF were over 4000 and 0.96, respectively. The relative standard deviations of precision, stability, repeatability for 5-HMF in sample were 0.71%,1.23%,1.58%, respectively. The average recovery was 98.89%. Both conformed to the Pharmacopoeia of PRC.The addition of Schisandra was regulated to assess the contribution of an acid environment to the production of 5-HMF. In order to confirm the role of saccharides in the production of 5-HMF, different amount of fructose was used. The 5-HMF levels in decoctions of processed and unprocessed Schisandra or in decoctions of Schisandra alone and Schisandra/Ophionpogon combined decoction were investigated in order to determine the origin of 5-HMF. The results showed that there's no difference of 5-HMF level between the decoction of Schisandra only and the mixed decoction of Ophionpogon and Schisandra. The appearance of 5-HMF is not simply the result of the decomposition of saccharides under the acid environment created by Schisandra, but the processing procedure plays an important role in the production of 5-HMF. 5-HMF in Shengmaiyin was mainly derived from the decoction of Schisandra and not from the combined Schisandra/Ophionpogon decoction.The effect on 5-HMF content of different medicine schisandra treated by decocting or soaking, unprocessed shisandra decocting under different temperature or processed by different methods was studied by RP-HPLC method. The effect on 5-HMF content of decocting or processing honey, glucose and fructose only or processing by combination with schisandra was researched. The effect of decocting and processing to the production of 5-HMF in schisandra were compared. The results showed that 5-HMF level is greatly different in decoctions of different processed schisandra and the amount of 5-HMF is very little in unprocessed schisandra. The production of 5-HMF in processing schisandra and decocting schisandra showed great different. 5-HMF level in schisandra has been greatly increased when being processed combination with glucose or fructose. 5-HMF level decreased a little in schisandra processed by vinegar. The results showed that 5-HMF was mainly from sugar decompose of schisandra during thecourse of process. Catalysis of metal ions, actions of steam and oxygen in air play an important role in the production of 5-HMF in schisandra but catalysis of acids plays an inessential role.(2) Studies on the effect of process to 5-HMF contentThe effects of processing time, processing temperature and processing adminicle content to the production of 5-HMF in schisandra were studied. There's great effect of processing time, processing temperature and processing adminicel content to the production of 5-HMF in schisandra. There's significant increasing trend of 5-HMF level in schisandra with the processing time prolonging and the temperature increasing. There's a increasing trend of 5-HMF level in schisandra processed by honey but a decreasing trends of 5-HMF level in schisandra processed by vinegar or wine with adding the adminicle. 5-HMF can be regarded as an inspection index to appraising the process degree in views of its character which is sensitive to every process factors.(3) The effect of process to γ -schisandrin content and γ -schisandrin solubility in decoctionA RP-HPLC method for direct and rapid determination of γ -schisandrin content in different medicine schisandra was established. The established method of analysis can increase the sensibility 3.5 times than before by adjusting the detection wavelength from 254nm to 224nm. The measure method as follow: A C18 column (250 mm×4.6 mm, i.d. 5μm) with a column temperature of 25℃ was used. The mobile phase was a mixture of methanol-ultra-pure water-acetonitrile (70:23:7, V/V) and the flow rate was 1.0 ml/min. The detection wavelength was 224 nm. The injection volume was 1 μl to 2 μl and the running time was about 35 min. The number of theoretical plates of column (N) and the tailing factor (T) to analyze γ -schisandrin were over 4000 and 0.95, respectively. The relative standard deviations of precision, stability and repeatability and recoveries both conformed to the Pharmacopoeia of PRC.The effects of processing time, processing temperature and processing adminicle content to the γ -schisandrin content and γ -schisandrin solubility in decoction inschisandra were studied. No obvious change of γ -schisandrin content was found in schisandra or in schisandra residue among crude schisandra and schisandra processed by wine, by vinegar or by steam. There's an obvious decreasing trend in schisandra processed by honey with adding the adminicle. The most interesting thing is that γ -schisandrin content in schisandra decocting residue was higher than in schisandra by itself. And a peak showed great difference in the chromatography between the schisandra decocting residue and schisandra. The results showed that γ -schisandrin was not the key component in changing schisandra function when processed and was not the mainly functional component to the anti-hepatitis. Many hepatic preparations using the γ -schisandrin content as the quality appraising index are deserved to discuss. According to the chemical engineering theory that one material will not disappear unless it is transformed into other material, a new researching method was established through the chemical components conservation if it not changed into other components. It is more scientific to find the functional components or toxic components by comparing the components increasing, reducing or disappearing in traditional Chinese medicine or its decocted residue. Because most of TCM using decoctions as medicine. The deficiency of this method was difficult to establish the analyzing method.(4) the effect of process to total lignans content and total lignans solubility in decoctionWith the γ-schisandrin as a reference substance, The effect of processing temperature, time and the adminicle content on the content of total lignans with methylenedioxy in Schisandra and residue were determined through Ecgrine reaction spectrophotometric method. The results showed that adminicle exert a great influence on the content of total lignans in Schisandra, and total lignans in honey-processed Schisandra increased with the increasing of honey, while processed by wine and vinegar decrease the total lignans in Schisandra, compared to that of crude Schisandra. Total lignans in the residue of processed schisandra was less than that of crude Schisandra, and total lignans in the residue of vinegar-processed schisandra was less than that ofother processed schisandra, which suggests that it maybe reasonable to evaluate the liver-protecting function of Schisandra through the content of total lignans.The increase of γ-schisandrin with methylenedioxy and the decrease of total lignans during the processing means that current available methods for the determination of total lignans can't give a creditable way to measure the actual content of activity components, and it is possible that those lignan compounds presenting a maximum decrease in vinegar-processed schisandra and a maximum increase in honey-processed schisandra were the main liver-protecting ingredients. It is supposed that parts of the determined total lignans through Ecgrine reaction methods is the material basis of function change fore and after the processing, and a further research is necessary as a precise determination for the content of liver-protecting lignans.According to the chromatography, there's some different peak changes among the crude schisandra, schisandra processed by honey, schisandra processed by wine and processed by vinegar. The peaks area within 5min was larger in crude schisandra and schisandra processed by honey than processed by wine or vinegar. And the peak change in schisandra processed by vinegar or wine was different also. The changing peak in schisandra processed by honey maybe is in relation with the activity of stopping coughing and the changing peak in schisandra processed by wine is in relation with tonic function, the changing peak in schisandra processed by vinegar is in relation with hepatic protection activity.(5) the effect of process to lixiviation percent of water and lixiviation percent of ethanolThe effects of processing time, processing temperature and processing adminicle content to the lixiviation percent of water and lixiviation percent of ethanol were studied. There's great effect of processing time, processing temperature and processing adminicel content to the lixiviation percent of water but no obvious change to lixiviation percent of ethanol. The lixiviation percent of water as an inspection index to appraise the process degree was more reasonable than lixiviation percent of ethanolbecause the lixiviation percent of water is sensitive to every process factor. Because the protection of hepatic of processed schisandra especially processed by vinegar was more effective than crude schisandra, and the lixiviation percent in ethanol of crude schisandra was higher than the schisandra processed by vinegar or by wine, the lixiviation percent of ethanol was no fit for being the index to appraise the hepatic protection activity.According to the appraising index of lixiviation percent of water in combination with 5-HMF content, total lignans content, γ -schisandrin content and lixiviation percent of ethanol, it was concluded that the best processing conditions as following. Schisandra processed by honey: honey content was about 60-80g/100g schisandra and processed at the temperature 100℃ for 4-6 hours; schisandra processed by wine: wine content was about 10-20g/100g schisandra and processed at the temperature 100℃ for 4 hours; schisandra processed by vinegar: vinegar content was about 40-60g/100g schisandra and processed at the temperature 100℃ for 6 hours; schisandra processed by steam: schisandra processed at the temperature 100℃ for 6 hours. The adminicle content mentioned in literature was that wine content 15-20g/100g schisandra, vinegar content 20g/100g schisandra and honey content 30g/100 schisandra was mainly from experience and need to be improved with the actual data.
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