Essential Oils From Schisandra sphenanthera Seeds During Germination: Compounds Profiling and Biological Activity

This study investigated the dynamic changes in the chemical compounds and biological activity of essential oils (EOs) during the germination of Schisandra sphenanthera Rehd. et Wils. seeds. Seed germination was divided into four stages: dormant stage (DS), initial germination stage (IGS), middle germination stage (MGS), and end germination stage (EGS). A total of 100 EO compounds were identified by gas chromatography-mass spectrometry, among which sesquiterpenes and oxidized sesquiterpenes had the highest content. Endogenous inhibitors such as organic acids gradually decreased during seed germination, while allelochemicals peaked at the MGS, enhancing seeds' competitiveness. The antioxidant activity of EOs was the highest in DS and gradually reduced in the later stage. The EOs of the seeds demonstrated antibacterial activity against Bacillus subtilis, Bacillus cereus, and Enterococcus faecalis. Correlation analysis showed that there were complex interactions between EO compounds and biological activities. These results provide data support for a deep understanding of the role of EOs in the germination of S. sphenanthera seed and also provide a reference for the utilization and protection of germplasm resources for subsequent research.