[摘要]目的 比较生熟五味子对复方化学成分的影响，为五味子“生熟异用”临床合理用药提供实验依据。 方法 采用HPLC法，测定小青龙汤中(含生五味子或酒五味子)五味子醇甲、芍药苷的含量。 结果 小青龙汤(含生五味子)中五味子醇甲、芍药苷的含量分别为0.0524%、0.0152% ，小青龙汤(含酒五味子)，五味子醇甲、芍药苷的含量分别为0.0502%、0.0146% 。 结论 从化学成分角度能够验证五味子“入嗽药生用”的传统理论。

    [关键词]五味子；炮制；小青龙汤；化学成分

    [中图分类号] R289 [文献标识码] A [文章编号] 2095-0616(2015)11-35-03

    [Abstract] Objective To provide scientific basis for the research and the clinical applications of "the processed Schisandra chinensis Fruits is different from the raw ones" through comparing the difference about chemical compounds in Xiaoqinglong decoction(contains raw Schisandra chinensis)and Xiaoqinglong decoction (contains processed Schisandra chinensis). Methods To determine schisandrin and paeoniflorin in Xiaoqinglong decoction(contains raw Schisandra chinensis or wine processed Schisandra chinensis) by HPLC. Results The contents of schisandrin and paeoniflorin in Xiaoqinglong decoction which contain raw Schisandra chinensis were0.0524% and 0.0152%； the contents of schisandrin and paeoniflorin in Xiaoqinglong decoction which contain wine Schisandra chinensis were 0.0502% and 0.0146%. Conclusion Verified the traditional theory "raw Schisandra chinensis should be used in cough" from the chemical compounds of view. ......