Determination of five elements in four processed products of Schisandrae chinensis Fructus and their speciations
10.3969/j.issn.1001-1528.2017.10.027
- VernacularTitle:五味子4种炮制品中5种元素测定及其赋存形态
- Author:
Min JIA
1
;
Han ZHANG
;
xia Yue WEI
;
Yan ZHANG
;
jun Xing WANG
;
ji Xu SHEN
;
long Yu CHEN
Author Information
1. 西安医学院药学院
- Keywords:
Schisandra chinensis Fructus;
processed products;
elements;
speciations
- From:
Chinese Traditional Patent Medicine
2017;39(10):2118-2124
- CountryChina
- Language:Chinese
-
Abstract:
AIM To determine the contents of Pb,Cd,Hg,Cu and As in vinegar-processed,wine-processed,honey-processed and steamed products of Schisandrae chinensis Fructus and to investigate their speciations.METHODS After various elements were extracted by Tessier method,the contents of Pb and Cd were determined by graphite furnace atomic absorption spectrometry,and those of Cu,As and Hg were determined by flame atomic absorption spectrometry,hydride generation-atomic fluorescence spectrometry and cold vapour atomic absorption spectrometry,respectively.RESULTS Pb content was decreased in four kinds of processed products,while Hg content was increased in them.Cd content was only increased in wine-processed product.As was only detected in wine-processed product.Cu content showed no obvious change within standard limit.Pb speciations mainly existed in ion exchange and organic binding states in vinegar-processed and wine-processed products,Fe-Mn oxidative binding and organic binding states in honey-processed product,and carbonate binding and Fe-Mn oxidative binding state in steamed product.Hg,Cu and Cd speciations mainly existed in ion exchange and carbonate binding,ion exchange and organic binding,and carbonate binding states in four kinds of processed products,respectively.CONCLUSION Different processing methods show obvious effects on the contents and speciations of five elements in Schisandra chinensis Fructus.
