Schisandra Processing Technology Standardization And Principles Study

Schisandra chinensis (Turcz.)Baill. or Schisandra sphenan theraRehd et Wiles. is the dried mature fruits of Chinese magnoliavine.the former is called north one, the latter is called south one. theyare both commonly used as Chinese materia medica. It is used crudelyor after processing. The most active component in the fruit of Chinesemagnoliavine is Schizandrin A,Schizandrin B,Schizandrin C,Schizandrol A,Schizandrol B,Schisantherin AScflisantherin B.Otherwise there is volatile oil and some kinds of organic acid.The author of this dissertationstudied the processing aim ofthe fruit of Chinese magnoliavine, traditional and modorn literature,processing technology, the quality standard, and the change ofchemicals and pharmacology activities after processing. Thisresearch explored the processing principle of the fruit of Chinesemagnoliavine, there is some direct meanings for the standardizationof the processing technique and clinic use and the establishment ofthe quality standard.The author summed up some processing methods and aims by studyingliterature and compared all kinds of processing methods in order toestablish the reasonable processing method.Firstly This text take Schizandrol A, Schizandrin A,Schizandrin B and other composition of the fruit of Chinesemagnoliavine as the index sign. Measuring the quality of differentplace, different gethering time in Liaoning province. Measuring thequality of different species, the quantity difference between wildand planting Chinese magnoliavine. Thus provide the clinic andplanting theories for the fruit of Chinese magnoliavine.In the research of processing technique of the fruit of Chinesemagnoliavine, The author adopts the L₉(3⁴) experiment, taking thecontent of Schizandrol A,Schizandrin A,Schizandrin B as the indexsign to carry on the comprehensive grade point. The best steammingtechnique with wine of fruit of Chinese magnoliavine is that: 1 hrsin stuff, steaming 2 hrs, each 100 kg fruit of Chinesemagnoliavine uses the rice wine 25 kg. The best steamming techniquewith vinegar of fruit of Chinese magnoliavine is that: 1 hrs in stuff,steaming 3 hrs, each 100 kg fruit of Chinese magnoliavine uses therice vinegar 40 kg. The author enlarged the experiment and the result indicated that the processing technique are reasonable and can carryon.This dissertation completed the quantity standard of the fruitof Chinese magnoliavine, the wine-steamming, the vinegar-steammingfruit of Chinese magnoliavine and draft the elucidation. Establishthe method in the content of Schizandrol A,Schizandrin A,SchizandrinB. Carried on to show minute details to discriminatealso, the thinlayer discrimination, the percent of humidity, ash, remainagrochemicals, measurements such as heavy metals and harmfulchemical element etc.The author determined the exist part of active component in thefruit of Chinese magnoliavine. The result indicates that the activecomposition is in the seed mostly, the organic acid mainly exist inthe flesh. By adopting the GC-MS analysis method, the authormeasures the variety of the volatile oil composition afterprocessing. It can explain the ancient processing theories.The pharmacology experiment indicates that the processed fruitof Chinese magnoliavine can lengthen the sleeping time of small rat.the function of wine-steamming is obvious, the function of thefruit of Chinese magnoliavine is obviously weakened after processing.Because that there is the variety of the volatile oil compositionafter processing. Some active components in the fruit of Chinesemagnoliavine have the function of protecting liver. The function ofvinegar-steamming is obvious. It is according to the troditionalChinese medicine theory.