Separation and determination of active components inSchisandra chinensis Baill. and its medicinal preparations by non-aqueous capillary electrophoresis

Chen, Anjia; Li, Cunhong; Gao, Wenhua; Hu, Zhide; Chen, Xingguo

doi:10.1002/bmc.464

Cited by 38 publications

(7 citation statements)

References 17 publications

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“…Fruits of Schisandra sp. were usually soaked in wine, which make the liquor medicinal [ 44 , 45 ]. Leaves of the three species ( Hippophae rhamnoides , Prinsepia utilis and Thamnolia vermicularia ), were used to make vinegar and tea.…”

Section: Resultsmentioning

confidence: 99%

Traditional knowledge and its transmission of wild edibles used by the Naxi in Baidi Village, northwest Yunnan province

Geng

Ranjitkar

et al. 2016

J Ethnobiology Ethnomedicine

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BackgroundThe collection and consumption of wild edibles is an important part in livelihood strategies throughout the world. There is an urgent need to document and safeguard the wild food knowledge, especially in remote areas. The aims of this study are to accomplish detailed investigation of wild edibles used by the Naxi in Baidi village and evaluate them to identify innovative organic food products. Also, we aim to explore the characteristics of distribution and transmission of the traditional knowledge (TK) on wild edibles among the Naxi.MethodsData was collected through a semi-structured interview of key informants above the age of 20 years, chosen carefully by a snowball sampling. The interviews were supplemented by free lists and participatory observation methods. Informants below 20 years were interviewed to test their knowledge of traditional practices. A quantitative index like Cultural Importance Index (CI) was used to evaluate the relative importance of the different wild edibles. Linear regression and t-test were performed to test variation in the TK among the informants of different age groups and genders.ResultsAltogether 173 wild edible plant species belonging to 76 families and 139 genera were recorded in the study. Cardamine macrophylla, C. tangutorum and Eutrema yunnanense, have traditionally been consumed as an important supplement to the diet, particularly during food shortages as wild vegetables. The age was found to have a significant effect on TK, but there was no significant difference between male and female informant in knowledge abundance. The traditional food knowledge was dynamic and affected by social factors. Also, it was descending partly among younger generations in Baidi.ConclusionBaidi village is a prime example of a rapidly changing community where local traditions compete with modern ways of life. Overall, this study provides a deeper understanding of the Naxi peoples’ knowledge on wild edibles. Some wild edibles might have an interesting dietary constituent, which need in-depth studies. Such detail studies can help to promote the market in one hand and protect TK in the other. Protecting TK from disappearing in succeeding generations is necessary, and understanding the dynamics of TK is one important solution to this dilemma.

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Section: Resultsmentioning

confidence: 99%

Traditional knowledge and its transmission of wild edibles used by the Naxi in Baidi Village, northwest Yunnan province

Geng

Ranjitkar

et al. 2016

J Ethnobiology Ethnomedicine

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“…schisandrin A, wuweizisu A), γ-schisandrin (syn. schisandrin B, wuweizisu B) (Aujia et al, 2005;Tian et al, 2005). Several methods have been used to extract, purify and quantify lignans from FS including classical extraction and modern extraction techniques such as supercritical fluid extraction (SFE), capillary electrophoresis (CE) and high-speed counter-current chromatography (HSCCC) Tian et al, 2005;He et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction and purification of active fractions from Schisandra chinensis (Turcz.) and its osteoblastic proliferation stimulating activity

Caichompoo

Zhang

Hou

et al. 2008

Phytotherapy Research

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Extraction and purification conditions of lignans from the fruits and seeds of Schisandra chinensis (Turcz.) were investigated through an orthogonal design of L(9)(3(4)) assay and macroporous resin technology. The extraction was optimized using 95% ethanol. For purification, the extract was dissolved in 30% ethanol, then adsorbed on a AB-8 macroporous resin and eluted with 30% ethanol and 70% ethanol successively, the latter resulting in a residue containing 65.2% of lignans. By HPLC analysis schisandrin, deoxyschisandrin and gamma-schisandrin were quantitatively determined. UMR 106 cells were used to examine the stimulatory activity of the lignans on osteoblasts in vitro. The lignans stimulated the proliferation of and the activity of alkaline phosphatase in the osteoblasts indicating their potential activity against osteoporosis.

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“…[15–18] To date, there has been no report of the quantitative determination of the eleven bioactive lignans in S. chinensis from different sources. In this paper, a simple and accurate HPLC-UV method was developed for the simultaneous quantification of the eleven major characteristic lignans in S. chinensis, namely schisandrin, gomisin J, schisandrol B, angeloylgomisin H, gomisin G, schisantherin A, schisantherin B, deoxyschisandrin, γ-schisandrin, schisandrin B, and schisandrin C [Figure 1].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of eleven characteristic lignans in Schisandra chinensis by high-performance liquid chromatography

Jun-yang¹,

Mao²,

Gong³

et al. 2013

Phcog Mag

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Background:Schisandra chinensis, one of the well-known traditional Chinese herbal medicines, is derived from the dry ripe fruits of Schisandra chinensis (Turcz.) Baill. according to the 9th China Pharmacopeia. Lignans are the main components isolated from extracts of S. chinensis and their content varies depending on where S. chinensis was collected. We have established a qualitative and quantitative method based on the bioactive lignans for control of the quality of S. chinensis from different sources.Materials and Methods:To develop a high-performance liquid chromatography method, an Elite ODS C18 column (250 mm Χ 4.6 mm, 5μm) at a column temperature of 30°C and flow rate of 1.0ml/min using acetonitrile (A) and water (B) as the mobile phase with a linear gradient and the peaks were monitored at 217 nm.Results:All calibration curves showed good linearity (r ≥ 0.9995) within test ranges. This method showed good repeatability for the quantification of these eleven components in S. chinensis with intra- and inter-day relative standard deviations less than 0.43% and 1.21%, respectively. In the recovery test, results of accuracy ranged from 99.51% to 101.31% with RSD values less than 2.Conclusion:The validated method can be successfully applied to quantify the eleven investigated components in 22 samples of S. chinensis from different sources.

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Separation and determination of active components inSchisandra chinensis Baill. and its medicinal preparations by non-aqueous capillary electrophoresis

Cited by 38 publications

References 17 publications

Traditional knowledge and its transmission of wild edibles used by the Naxi in Baidi Village, northwest Yunnan province

Traditional knowledge and its transmission of wild edibles used by the Naxi in Baidi Village, northwest Yunnan province

Optimization of extraction and purification of active fractions from Schisandra chinensis (Turcz.) and its osteoblastic proliferation stimulating activity

Simultaneous determination of eleven characteristic lignans in Schisandra chinensis by high-performance liquid chromatography

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