Effects of Different Processing Methods on Lignans and Organic Acids in Schisandrae Chinensis Fructus
- Author:
Shu-Yu CHEN
1
Author Information
- Publication Type:Journal Article
- Keywords: Clustering analysis and grey relational analysis; Multiple bioactive constituents; Processing method; Schisandrae Chinensis Fructus; UFLC-QTRAP-MS/MS
- From: Chinese Pharmaceutical Journal 2018;53(23):1984-1991
- CountryChina
- Language:Chinese
- Abstract: OBJECTIVE: The influence of different processing methods on the quality of Schisandrae Chinensis Fructus was investigated based on simultaneous determination of multiple bioactive constituents combined with multivariate statistical analysis.METHODS: An analytical method based on UFLC-QTRAP-MS/MS was used for the simultaneous determination of fifteen components including lignans, such as schizantherin B, schisandrol B, schizandrin C, γ-schisandrin, deoxyschizandrin, schisantherin, schisandrin, schisanhenol, gomisin D, gomisin J, and angeloylgomisin H and organic acids, such as (S)-malic acid, D (-)-tartaric acid, protocatechuic acid, and quinic acid in Schisandrae Chinensis Fructus under different processing methods. Besides, clustering analysis and grey relation analysis(GRA) have been applied to comprehensively analyze and evaluate the results of different processing methods according to the content of 15 components.RESULTS: The results showed that fifteen components had good linearity, and correlation coefficients were more than 0.999 1. The method exhibited good precision, repeatability and stability. The average recoveries were between 96.64% and 99.96%, and the relative standard deviations were less than 5%. In addition, GRA results indicated that the quality of oven drying samples were better than the quality of oven drying after steaming samples. The quality of S7 was the best, followed by S10.CONCLUSION: The established method was accurate and reliable, which could be used to appraise the quality of Schisandrae Chinensis Fructus. Our study may lay the way for the processing method of Schisandrae Chinensis Fructus in optimization, normalization and standardization.
