Regularity of changes in main active components of Schisandra chinensis before and after being processed with vinegar.
- Author:
Li LI
1
;
Yong-Qing XIAO
;
Ding-Rong YU
;
Yin-Lian MA
;
Ming-Gui ZHU
;
Liang CHEN
Author Information
- Publication Type:Journal Article
- MeSH: Acetic Acid; Acids; analysis; isolation & purification; Chemical Fractionation; Chemistry, Pharmaceutical; Drugs, Chinese Herbal; analysis; isolation & purification; Lignans; analysis; isolation & purification; Schisandra; chemistry
- From: China Journal of Chinese Materia Medica 2012;37(23):3545-3548
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo investigate the regularity of changes in the main active components of Schisandra chinensis preparations before and after being processed with vinegar.
METHODHigh performance liquid chromatography was used to analyze the changes in the content of lignans and organic acids in S. chinensis preparations before and after being processed with vinegar.
RESULTAfter being processed with vinegar, the content of lignans in S. chinensis preparations significantly reduced, while that of organic acids significantly increased. The ratio between them reduced from 1:16 (raw product) to 1:21 (vinegar products).
CONCLUSIONThe changes in the main pharmacological effects of S. chinensis are related to not only the changes in the contents of lignan and organic acids, but also the significant changes in the ratio relations between the two components. This is of great significance to the correlation among the principle of S. chinensis processed with vinegar and material basis and the changes in pharmacological effects.
