Abstract:

In this study, the chemical components of volatile oils from the fruits of Schisandra chinensis (Turcz.) Baill
and Schisandra sphenanthera Rehd. et Wils. were extracted using either ultrasonic-microwave assisted steam distillation
(UMASD) or traditional steam distillation (SD) and analyzed by gas chromatography-mass spectrometry. The yield of
volatile oil extracted by SD and UMASD was 1.2% and 1.4% from Schisandra sphenanthera Rehd. et Wils. fruits, and 1.3%
and 1.8% from Schisandra chinensis (Turcz.) Baill fruits, respectively. The results of qualitative analysis based on retention
index through NIST spectral library searching showed that 50 and 54 compounds were identified from the volatile oils from
Schisandra sphenanthera Rehd. et Wils. fruits extracted by SD and UMASD, respectively, and 54 and 55 compounds in
the volatile oils from Schisandra chinensis (Turcz.) Baill extracted by the two methods, respectively. The four volatile oils
mainly consisted of alcohols, ketones, esters and alkyl compounds. Their composition and contents varied depending on
location and sample pretreatment. The SD process took 6 h, while the extraction time was shortened to 1 h for UMASD. The
present study suggestes that UMASD is an efficient, rapid, simple and green technique for the extraction of volatile oil from
plant matrices.

Key words: 超声微波协同, 水蒸气蒸馏, 气相色谱-质谱法, 挥发油, 南、北五味子