五味子浆果酚类成分提取与分离鉴定

Extraction and identification of phenolic constituents in Schisandra chinensis ( Turcz.) Bail berry

摘要: 以酚类成分得率为指标,研究五味子浆果中酚类成分的提取工艺,并确定主要成分。通过单因素实验和均匀实验确定五味子浆果酚类成分的最佳提取条件;提取物经分离纯化后用紫外扫描图谱,pH颜色反应,结合HPLC-MS/MS技术鉴定主要的酚类成分。结果表明,最佳的浸提工艺为:提取时间45min、液固比6∶1,最优得率1.085%,主要的酚类成分是cyanidin-3-O-xylosylrutinoside,也是五味子的主要色素成分。

Abstract: The phenolic constituents yield of S. chinensis berry was chosen as indicators. The optimal extraction conditions of leaching extraction were studied and the major phenolic ingredient in the extract was identified.Single factor and uniform test were used to determine the optimal extraction process of phenolic constituents.The extract was purified and analyzed by UV spectrophotometry and pH color response. HPLC /MS/MS technique was employed to identify the major phenolic constituents.The results showed that the optimal extraction conditions of phenolic constituents were extraction time 45min, liquid- solid ratio 6 ∶1, optimal yield 1.085%. The major phenolic component was identified as cyanidin-3-O-xylosylrutinoside, which was also the main red pigment of S.chinensis berries.