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期 刊 ：中国中药杂志 1998年 23卷 05期 页码：291.

关键词：生脉散；5-羟甲基-2-糠醛；动态变化；

Keywords:Shengmaisan, 5-hydroxymethyl-2-furaldehyde, dynamic change,

摘 要 ：为进一步探讨5-羟甲基-2-糠醛(5-HMF)在生脉散各配伍组中的含量变化,用高效液相色谱法测定了不同配伍组中5-HMF的含量,并测定了不同煎煮时间,煎煮次数及不同比例的麦冬与五味子配伍对5-HMF含量的影响。结果表明5-HMF是麦冬与五味子共煎过程中生成的,含量随麦冬的增加而增加,以煎煮1.5h为最高,且前2次煎煮即提取完全。

Abstract:The content changes of 5-hydroxymethy1-2-furaldehyde(5-HMF),a new compound reported in the previous paper,in eight prescriptions of different composition were further determined by HPLC with a view to find the chemical dynamic changes and compatibility of medicines.The contents of 5-HMF in different combinations of Radix Ophiopogonis and Fructus Schisandrae,different boiling times and boiling frequency were examined. The results indicated that 5-HMF was produced in the boiling process of Radix Ophiopogonis and Fructus Schisandra combined.The contents of 5 HMF would increase with the increase of Radix Ophiopogonis amount,reaching the highest value after 1.5h boiling and two times of boiling.

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