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Characterization of lignans in Schisandra chinensis oil with a single analysis process by UPLC-Q/TOF-MS

Author:
Gao, Yuan, Wu, Shimin, Cong, Renhuai, Xiao, Junyong, Ma, Fangli
Source:
Chemistry and physics of lipids 2019 v.218 pp. 158-167
ISSN:
0009-3084
Subject:
Schisandra chinensis, active ingredients, bioactive compounds, food plants, functional foods, lignans, oils
Abstract:
Schisandra chinensis is a medicinal and edible plant that contains various bioactive compounds. Among these, lignans are the major functional compounds. Nevertheless, detailed information about lignans in Schisandra chinensis oil remains scarce. A powerful UPLC-Q/TOF-MS method was established for the rapid identification of the lignan constituents of Schisandra chinensis oils. The results showed that 21 lignans have been unambiguously identified, and four lignans have been tentatively identified in the Schisandra chinensis oils. In addition, semi-quantitative analysis indicated that the total lignan content in the Schisandra chinensis oils was distributed from 67.73 ± 0.06 to 87.61 ± 1.83 mg/g. Schisandrin and schisandrin B were the most abundant lignans in the Schisandra chinensis oils, their content ranging from 15.85 ± 0.09 to 20.57 ± 0.38 mg/g. Additionally, this study provided a systematic characterization of lignans in Schisandra chinensis oil and indicated that the oil might be used as lignan-related functional foods.
Agid:
6280984