目的探讨五味子贮藏的最佳条件和影响质量的关键因素。方法采用RP-HPLC色谱法测定不同温度、不同湿度和不同贮藏时间药材中五味子醇甲、五味子甲素、五味子乙素的含量。结果三种成分变化趋势相同。五味子在贮藏过程中先表现出含量略有降低,然后升高,最后下降。果实颜色的变化不会影响药材化学成分含量成分含量的变化。结论影响五味子质量最关键的贮藏因素是湿度,其次是温度。 Objective To explore the optimum conditions for storage of Schisandra chinensis and the key factors affecting quality. Methods RP-HPLC was used to determine the content of schisandrins A, Schizandrin A and Schisandrin B in medicinal materials with different temperature, different humidity and different storage time. The results of the three components of the same trend. Schisandra in the storage process showed a slight decrease in content, and then increased, and finally decreased. Changes in the color of the fruit will not affect the chemical composition of the ingredients content changes. Conclusion The most critical storage factors affecting the quality of Schisandra chinensis are humidity, followed by temperature.