建立RP-HPLC法同時測定五味子（Schisandra chinensis）中11種
具生物活性之木酚素，包括schisandrin 、gomisin J 、schisandrol B 、
angeloylgomisin H 、gomisin G 、schisantherin A 、schisantherin B 、
deoxyschisandrin 、γ-schisandrin 、schisandrin B 及 schisandrin C。層析柱
為Elite ODS C18 (250 mm × 4.6 mm，5 μm)，移動相為乙腈－水。 11種
木酚素在以下濃度範圍內線性關係良好(r ≥ 0.9995)：25.02 - 150.12 μg/mL
(schisandrin)；5.20 - 31.20 μg/mL (gomisin J)；10.99 - 65.94 μg/mL (schisandrol
B)；14.10 - 84.60 μg/mL (angeloylgomisin H)；2.55 - 15.30 μg/mL (gomisin G)；
3.79 - 22.74 μg/mL (schisantherin A)；8.32 - 49.92 μg/mL (schisantherin B)；5.16
- 30.96 μg/mL (deoxyschisandrin)；9.10 - 54.60 μg/mL (γ-schisandrin)；20.70
- 124.20 μg/mL (schisandrin B)；4.56 - 27.36 μg/mL (schisandrin C)。平均回
收率為97.74 - 102.71%。本方法經精密性、再現性及準確性確效，應用於
五味子生品及炮製品檢驗，可同時測定五味子中11種木酚素含量。結果顯
示，醋五味子與酒五味子中11種木酚素含量較生品高，證實五味子生品與
炮製品功效有別，各成分含量百分比為五味子品種挑選和臨床應用提供科
學依據。

A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed for the simultaneous determination of
eleven bioactive lignans, namely schisandrin, gomisin J, schisandrol B, angeloylgomisin H, gomisin G, schisantherin A, schisantherin B,
deoxyschisandrin, γ-schisandrin, schisandrin B and schisandrin C in Schisandra chinensis with UV detection. An Elite ODS C18 column
(250 mm × 4.6 mm, 5 μm) was used for chromatographic separation. The mobile phase consisted of acetonitrile and water under gradient
elution. All the calibration curves of the eleven bioactive lignans showed excellent linearity (r ≥ 0.9995) within the ranges of 25.02-150.1
μg/mL for schisandrin, 5.20-31.20 μg/mL for gomisin J, 10.99-65.94 μg/mL for schisandrol B, 14.10-84.60 μg/mL for angeloylgomisin
H, 2.55-15.30 μg/mL for gomisin G, 3.79-22.74 μg/mL for schisantherin A, 8.32-49.92 μg/mL for schisantherin B, 5.16-30.96 μg/mL for
deoxyschisandrin, 9.10-54.60 μg/mL for γ-schisandrin, 20.70-124.2 μg/mL for schisandrin B and 4.56-27.36 μg/mL for schisandrin C. The
average recoveries ranged from 97.74 to 102.71%. This analytical method was also validated with respect to precision, repeatability and
accuracy; and it was proven to be sensitive and accurate to simultaneously determine the eleven lignans in S. chinensis. The developed
method was further applied to quantify the contents of the eleven lignans in raw and processed S. chinensis. The results revealed that the
contents of the eleven lignans increased after processing with vinegar and wine. The lignans profiles obtained by this newly established
method provided valuable information for the differentiation of crude and processed S. chinensis and the different effects. These content
ratio differences could provide a scientific basis for the selection of origins and clinical usage.