Chemical Components Comparison on Fresh Fruits from
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Chemical Components Comparison on Fresh Fruits from
Chinese Journal of Experimental Traditional Medical FormulaeVol. 17, Issue 22, Pages: 37-39(2011)
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Published:2011
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ZHANG Cun, XIAO Yong-qing, LI Li, et al. Chemical Components Comparison on Fresh Fruits from [J]. Chinese journal of experimental traditional medical formulae, 2011, 17(22): 37-39.
DOI:
ZHANG Cun, XIAO Yong-qing, LI Li, et al. Chemical Components Comparison on Fresh Fruits from [J]. Chinese journal of experimental traditional medical formulae, 2011, 17(22): 37-39.DOI:
Chemical Components Comparison on Fresh Fruits from
Objective: To compare the chemical components between the nuts and sarcocarps of Schisandra chinensis. Method: A kromasil C18 column was employed for HPLC separation at 35 ℃ in gradient elution. The detection wavelength was set at 220
254 nm and the flow rate was 1.0 mL·min-1. Six standards were employed to identify the main peaks. Result: The HPLC chromatograms showed the remarkable variation between the water-and ethanol-extraction
nuts and sarcocarps. The ethanol-extraction and the nuts are mainly composed of lignans
and the polar components mainly in sarcocarps. Conclusion: The comparative results provide the scientific basis for clinical applications and comprehensive utilization about different parts of S. chinensis.
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