Analysis of lignans in Schisandra chinensis fruits, leaves, biomasses from in vitro cultures and food supplements

作者：Ekiert Radosiaw J^*; Szopa Agnieszka; Ekiert Halina; Krzek Jan; Dzik Ewa

来源：Journal of Functional Foods, 2013, 5(4): 1576-1581.

DOI：10.1016/j.jff.2013.06.008

• Schisandra chinensis
• Schisandrol A and B
• In vitro callus cultures
• Food supplements
• HPTLC-densitometry

Schisandra chinensis is the herb of sill growing interest since it executes many beneficial nutritional and medicinal effects. In this manuscript the separation, identification and quantification of biologically active lignans, namely: schisandrol A and schisandrol B in different schisandra preparations were achieved using a new high-performance thin layer chromatographic (HRTLC) method with densitometric detection. The elaborated procedure enable direct determinations in fruits extract, leaves extract and biomass from in vitro callus cultures as well as in the fruit and root preparations. It is simple, accurate and precise, giving reliable results. Results indicate that leaves are nearly as good source of schisandrols as fruits. An in vitro shoot-differentiating callus culture contained significant amounts of schisandrols and is an equivalent source of these compounds. The analysis of schisandra root preparation was performed for the first time. Food supplements under investigation contained low amount of schisandrols.

• 出版日期2013-10