对五味子炮制前后有机酸、挥发油、木脂素三类化学成分的变化进行了初步测定对比。结果表明:生五味子经炒制后酸性成分和挥发油均受到一定程度的破坏或损失,酒制、醋制后挥发油亦略有减少,而各炮制品种子中总木脂素含量则均比生品偏高。 The changes of organic acids, volatile oils and lignans before and after processing of schisandra were preliminarily determined. The results showed that the acidic components and volatile oils of F. schisandrae were destroyed or lost to a certain extent after steaming, and the volatile oil was slightly reduced after the production of vinegar and vinegar. The total lignan content in the seeds of each processed product was higher than that of raw products. High.