Preparation Of Functional Drink And Health-care Wine Of Schisandra Chinensis

The drug Wuweizi is dried fruits of Schisandra chinensis or S. sphenantherd, it has been used for thousands of years and its officinal value is high. Modern pharmacological research has demonstrated that most of the biological actions and pharmacological effects of Wuweizi can be attributed to its lignan constituents, particularly the dibenzocyclooctadiene-type lignans, which show protection for liver, sedative hypnotic, protection against oxidative stress, vasodilative, anti-inflammatory, anti-proliferative and enhancing immunity effects.A simple, rapid and specific HPLC method was established for simultaneous determination of five major lignans (Schisandrol A, Schisandrol B, Schisandrin A, y-Schisandrin and Schisandrin C) in Schisandra chinensis. The preparation technology and stability of functional drink of Schisandra chinensis were researched. The preparation technology of health-care wine of Schisandra chinensis was studied and health benefits of the wine were evaluated. The major results as follow:The best detection wavelength was identified as254nm after the five lignans scanned via ultraviolet spectrophotometer, and the five lignans could be separated completely on Kromasil C18column (250X4.6nm) and then detected at254nm, using methanol (mobile phase A) and water (mobile phase B) with gradient elution as the mobile phase at flow rate1.0mL/min, and the column temperature was30℃. Mobile phase B kept30%(V/V) in the first8minutes, and decreased linearly from30%to20%within4minutes, then decreased linearly again from20%to10%within8minutes, and kept constant to30th minute, finally increased linearly from10%to30%within15minutes. The method was validated through linearity, precision, stability, repeatability and recovery, the results showed that the method is accurate and reproducible. This HPLC method established is suitable for routine quantitative analysis of Schisandra chinensis and multi-herb remedies and healthy food containing this herb.The extraction technology of water extraction and alcohol reflux method was optimized, the effects of the ratio of material to solution, ethanol solution concentration, temperature, extracting time and extracting times on the yields of Schisandrol A and five lignans were tested by orthogonal experiment. The optimal conditions of water extraction and alcohol reflux method were as following respectively:the ratio of material to solution1:12, temperature50℃, extracting time2hour and extracting times3times; the ratio of material to solution1:12, ethanol concentration87%, temperature90℃, extracting time2hour and extracting times3times. And the yields of Schisandrol A and five lignans obtained by alcohol reflux method, alcohol extraction-water precipitation method and water extraction method were compared. The results showed that the yields of Schisandrol A and five lignans obtained by alcohol reflux method were high than another two methods. And the difference is not significant between alcohol extraction-water precipitation method and water extraction method. So water extraction method and alcohol reflux method were respectively selected to extract lignans for functional drink and health-care wine of Schisandra chinensis preparation.Preparation technology of functional drink of Schisandra chinensis was studied, the drink was prepared through the process of extraction, filtration, clarification, masking, allocation and so on from dried ripe fruits of Schisandra chinensis. The optimal clarification conditions were as following:100mL aqueous extract of Schisandra chinensis (0.02g/mL) was added2mL2%chitosan solution, then let the solution still stand at room temperature for1hour. The optimal masking conditions were as following:100mL the aqueous extract of Schisandra chinensis (0.01g/mL) was added1.6gβ-CD, then the solution was stirred at50℃for80minutes. Finally honey and stevioside, of which the qualities were0.8%o and2%respectively of the drink (0.01g/mL) were added. The paper researched the stability of the functional drink of Schisandra chinensis, the results showed that the appearance, pH, clarity and the content of functional composition of the functional drink of Schisandra chinensis were not changed significantly after high-light exposure experiment and accelerating experiment.Preparation technology of health-care wine of Schisandra chinensis was researched, the wine was prepared through the process of extraction, filtration, concentration, pure filtration, allocation and so on from dried ripe fruits of Schisandra chinensis. The health-care wine conforms to the regulations of GB15037-2006and GB16740-1997.This paper also researched health benefits of the health-care wine. The health-care wine was given to mice through mouth at three doses (8.3mL/kg·bw,16.7mL/kg-bw,50.0mL/kg-bw) for30days. There was significant difference (P<0.05) between50.0mL/kg-bw dosage of the sample and the blank and wine-based control group, respectively, which could significantly extend the sleeping time of tested mice induced by Sodium Pentobarbital, significantly shorten incubation period induced by Sodium Pentobarbital, so the results showed that the health-care wine of Schisandra chinensis can improve sleep. And there was significant difference (P<0.05or P<0.01) between16.7mL/kg·bw,50.0mL/kg·bw dosage of the sample and the blank and wine-based control group, respectively, which could significantly enhance the ability of delayed hypersensitivity, the quantity of antibody producing cell, activity of natural killer cell, so the results showed that the health-care wine of Schisandra chinensis can boost immunity.