Study On Influence Of Different Drying Methods And Dynamic Accumulation Of The Maineffective Components During Berry Development Of Schisandra Chinensis

To investigate the dynamic accumulation of the bioactive components during berry development of Schisandra chinensis, and thus provide the useful reference for its proper harvesting time and the biological property, as well as its high-efficient production. The samples at different phases were gathered from the same area in Liaoning, China from July to during berrery development.The appearance of fruits and seeds were determined and compared, the main effective components were analyzed by HPLC and UV, total aids were determined by potentiometric titration, and the influence of different drying methods on quality of S. chinensis. was studied in the paper. The results were as follows:1.The appearance of fruits and seeds of S. chinensis at different phases were determined and compared. The results showed that the color, size, weight and shape of fruits at different phases were significantly different, which were gradually declined when approaching maturity. The diameter, length, size, fresh and dry weight of fruit except water content tended to increase with the fruit growth period extended. The diameter, length, size of seeds were little changed. The seeds will be deepen color, weight from July to September. The fruits color change from green to red in the early part of August, and redder, soften in the early part of September.2.The content of active components from S. chinensis at different phases were determined and compared. The results showed that there was some difference of the content of chemical composition at different stage. The different chemical composition showed variation trends when approaching maturity. The lignans peaks around the early part of August,and tended to decrease with growth. And that is probablydifferent constituents engage in physiological and biochemical after fruits were riped. There were maybe no 5-HMF in fresh fruits of S. chinensis.3.Toprovide the useful reference for its proper harvesting time, Principal Component Analysis (PCA) was used to evaluate the quality among these based on bioactive compounds. According to the acculation pattern of the main effective components during berry development of S. chinensisand practical production, the harvesting time in source of samples was when all of the fruit turned red.4.To study the influence of different drying methods on the quality of S. chinensis and thus provide the useful reference for it’s proper drying methods. S. chinensis was processed by eight drying methods including vacuum freeze drying, nature drying in the shade, drying in the sun, oven drying under 40℃,50℃,55℃, vacuum drying under 45℃,55℃. The contents of the functional ingredients such as eleven lignans including schisandrin, gomisin D, gomisin J, schisandrol B, angeloylgomisin H, angeloylgomisin Q, schisantherin A, deoxyschisandrin, schisandrin B, and schisandrin C,5-HMF, total aids and total sugars, the main components were analyzed by HPLC, ultraviolet spectrophotometry and potentiometric titration. All of them by different drying methods were able to achieve China Pharmacopoeia (2010) of schisandrin content and moisture requirements, the contents of schisandrin and total eleven lignans were the highest using vacuum drying, and results in the low 5-HMF content; oven drying makes little difference but low schisandrin and hight 5-HMF as the heat increases. Different drying methods have significant influence on the quality of S. chinensis. It should adopt oven drying under 50℃ instead of drying in the sun from China Pharmacopoeia (2010) for Schisandra chinensis by synthesis analysising of the cost, content and practicality.