Sun Dan, Li Qian, Li Hongbo, Li Yanhui, Piao Zhongyun
a College of Horticulture, Shenyang Agricultural University , Dongling Road 120, Shenyang 110866 , China.
Nat Prod Res. 2014;28(8):581-5. doi: 10.1080/14786419.2014.881365. Epub 2014 Mar 21.
A simple and rapid high-performance liquid chromatography method was utilised for the simultaneous determination of six major lignans in Schisandra chinensis with different colours continuously for the next 2 years. Six lignans were successfully separated on a C18 column at 254 nm using a gradient of acetonitrile and water. The assay was applied for analysing six lignans in the different colours of fruits of S. chinensis such as red, pink or white, and the component stability for the next 2 years was also detected. The result indicated that the total content of lignans in fruits with different colours varied remarkably, which was relatively high in red fruits, followed by white fruits and the lowest in pink fruits. Moreover, the contents of lignans in the samples of S. chinensis examined for the next 2 years changed irregularly and marginally.
采用一种简单快速的高效液相色谱法，连续两年对不同颜色的五味子中的六种主要木脂素进行同时测定。六种木脂素在C18柱上，于254nm波长下，采用乙腈和水的梯度洗脱成功实现分离。该方法用于分析五味子不同颜色果实（如红色、粉色或白色）中的六种木脂素，同时还检测了其在接下来两年中的成分稳定性。结果表明，不同颜色果实中木脂素的总含量差异显著，红色果实中相对较高，其次是白色果实，粉色果实中最低。此外，在接下来两年检测的五味子样品中，木脂素含量变化不规则且幅度较小。
