北五味子和南五味子果实化学成分的比较分析___

Abstract Objective:To simultaneously analyze and compare the volatile constituents and lignans component from the fruits of two traditional Chinese medicines Schisandra chinensis (Turcz.) Baill. and Schisandra sphenanthera Rehd. et Wils. Methods:Samples of Schisandra chinensis (Turcz.) Baill. and Schisandra sphenanthera Rehd. et Wils. were extracted by microwave-assisted extraction (MAE) method,and analyzed by GC-MS.Chromatographic conditions were:HP-5 MS capillary column(30.0 m×0.25 mm,0.25 μm),column temperature: programmed at 5 ℃·min^-1 from 50 ℃(hold for 2 min) to 180 ℃,next at 30 ℃·min^-1 to 240 ℃(hold for 10 min),then at 5 ℃·min^-1 to 260 ℃ and finally at 10 ℃·min^-1 to 280 ℃(hold for 20 min),split injection,split ratio 20:1,injector temperature:280 ℃,MS detector:the ionization mode:EI,the source temperature:230℃,the electron energy:70 eV..Results:Volatile constituents(most of which are monoterpenes,sesquiterpenes and their derivatives) and some lignans component were identified,and was found that the chemical constituents and their contents from the fruits of Schisandra chinensis (Turcz.) Baill. and Schisandra sphenanthera Rehd. et Wils. were quite different from each other.Conclutions:This method is proved to be efficient,rapid,simple,energy-saving and solvent-saving,and quite suitable for rapid analysis of chemical constituents of Schisandra chinensis (Turcz.) Baill.and Schisandra sphenanthera Rehd. et Wils.