| Schisandra chinensis is the dried and mature fruit of Magnolia family plant Schisandra Chinensis(Turcz.)Baill.,which is a genuine medicinal material in Jilin Province.Modern studies have shown that the main effective components of S.c include lignans,organic acids,polysaccharides and volatile oils,etc.,which have pharmacological effects such as protecting the liver and protecting the liver,anti-oxidation,calming and reducing inflammation,relieving cough and phlegm.The distribution range of Schisandra chinensis is wide,and regional influences lead to differences in germplasm sources,ecological environment,processing methods and other aspects of Schisandra chinensis.These influencing factors may affect the quality of medicinal materials,and then affect clinical efficacy.Therefore,the collection and processing of schisandra schisandra need to be reasonably formulated according to local conditions.In this study,schisandra chinensis of different harvesting periods were used as raw materials to explore the dynamic changes of various indexes in the growth and development process of Schisandra chinensis,so as to determine the best harvesting period of Schisandra chinensis in the local producing area.On this basis,the processing of schisandra chinensis was carried out,and the best processing technology of wine schisandra Chinensis and vinegar Schisandra chinensis was selected,and the components of Schisandra chinensis and gun products were analyzed and compared.In order to provide the basis for the timely harvest,high quality and efficient production of schisandra schisandra in producing area and the improvement of corresponding quality standards.The research content mainly includes the following aspects:1.Dynamic changes of fruit appearance characters of Schisandra chinensisBy observing and measuring the changes of skin color,transverse diameter,longitudinal diameter,fresh weight,dry weight and water content in the growth and development of schisandra fruit,it is concluded that August is the period of fruit skin color,fruit color gradually from green to dark red,transverse and longitudinal diameter and dry and fresh weight increased with the extension of harvesting period,water content decreased continuously.All indicators leveled off in P4 period(September 12).2.Dynamic changes of chemical constituents of Schisandra chinensis in fruit stageThe contents of soluble solid contents,reducing sugars,organic acids and 7 lignans were measured in Schisandra schisandra at different growth stages.It was found that the contents of soluble solid contents increased continuously in the growth and development process,organic acids and reducing sugars showed an inverse-V pattern accumulation,and the contents of most lignans and total lignans showed the same change trend of down-up-down.The total lignan content reached its peak during the P4 period(September 12).Through comprehensive consideration of yield and quality,drying rate,chroma value a,schisandrin A,organic acid and lignan content were selected as evaluation indexes to carry out standardization transformation and AHP-entropy weight analysis and evaluation,and it was determined that the best harvest date of schisandrin in this producing area should be mid-September.3.Study on processing technology of wine Schisandra and vinegar SchisandraTaking the chemical constituents of 8 kinds of Schisandra chinensis as index,the single factor investigation,orthogonal test and verification test of the two processing methods were carried out,and the optimal processing technology of wine Schisandra chinensis was determined as follows: the ratio of material to liquid was 30%,the sealing and dampening time was 6h,the pot was steamed for 7h,and then the oven was dried at 50℃ for 1h.The processing technology of vinegar Schisandra chinensis is as follows: the ratio of material to liquid is 25%,the sealing is stuffy and moist for 4h,then the pot is steamed for 6h,and then the oven is dried at 50℃ for 5h.4.Quality evaluation of Schisandra chinensis before and after processingHPLC was used to determine the lignan content of the samples before and after the processing of Schisandra chinensis.The fingerprint of Schisandra chinensis and its prepared product was established and analyzed by the similarity evaluation system of TCM chromatographic fingerprint.A total of 14 common peaks were identified.PCA analysis and PLS-DA analysis were used to determine that there were certain differences in the content of chemical components of Schisandra chinensis,wine Schisandra chinensis and vinegar Schisandra chinensis.By comparing the chemical composition types of Schisandra chinensis and the processed products,it was found that the new composition of Schisandra chinensis was produced after processing,and 5-HMF was not detected before processing.The generation of new components may be the reason for the change of pharmacological action of Schisandra chinensis after processing. |
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