| Schisandra chinensis, in which lignan and triterpenenoid are the main bioactivie components such as anti-inflammatory, anti-HIV, hepatoprotective activity, are used as traditional Chinese medicine for thousands of years. Different processing method might change the chemical and pharmacological properties. However, most of the studies were focused on the lignan and no report the change of triterpenoid in Schisandra chinensis processed. The contents of six compounds and DPPH radical scavenging activities of the ethanol extract were compared in raw and processed Schisandra chinensis.Eight compounds were isolated from petroleum ether extract, seven of which were identified as d-epigalbacin (1), Anwulignan (2), machilin G (3), chicanine (4), epi-anwuweizic acid (5), Sitosterol (7), Schizandrin A (16). Eight compounds were separated from Ethyl acetate extract, seven of which were identified as schizandrin (8),5-hydroxymethyl-2-furancarboxaldehyde (9), protocatechuic acid (10), Daucosterol (11),1-Methyl citrate (12),1,5-Dimethyl citrate (13), Citric acid (14).Raw and five different kinds of processed Schisandra chinensis fruits were compared in the contents of these six components and the scavenging activity on radicals. Among the five processing methods, stir-fring of Schisandra chinensis reserved the largest amounts of lignans and triterpenenoid and the highest radical scavenging ability on DPPH radicals (IC50of0.42mg/ml). Among the six detected compounds, the content of anwulignan was the highest found in the raw, stir-fried herbs while d-epigalbacin was the highest in Schisandra chinensis processed with wine, vinegar and honey. Stir-fring of Schisandra chinensis resulted in significant increase of the content of d-epigalbacin, anwulignan and epi-anwuweizic acid while processing with wine increased the content of chicanine. This could be important information for quality control and the processing of fruits of Schisandra chinensis. |
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