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[Influence of different processing method and mature stage on main chemical constituents of Schisandra chinensis]
Qi Zhang1, Zhengliang Ye, Dekun Li
1Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China. zhangqi2109@163.com
Objective:
To study different processing method and mature stage on the quantity of the Schisandra chinensis in the Xinbin region of Liaoning.
Method:
The schisantherin A and 5-hydroxymethylufrurfal (5-HMF) content in S. chinensis was determined by using the HPLC method. The organic acids content was determined by potentiometric titration. The polysaccharide content was determined by oxidation reduction titration. The volatile oil content was determined by steam distillation.
Result:
The quantity of S. chinensis was different due to different processing method and mature stage.
Conclusion:
The different processing method and mature stage have significant influence on the quantity of S. chinensis.
