Composition Analysis of Volatile Oils from Schisandra spenanthera Rehd. et Wils. and Schisandra chinensis (Turcz) Baill. by Supercritical CO2 Fluid Extraction and GC-MS

doi:10.7506/spkx1002-6630-201106047

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 204-208.doi: 10.7506/spkx1002-6630-201106047

• Analysis & Detection • Previous Articles Next Articles

Composition Analysis of Volatile Oils from Schisandra spenanthera Rehd. et Wils. and Schisandra chinensis (Turcz) Baill. by Supercritical CO2 Fluid Extraction and GC-MS

LIU Ya-min1，LIU Yu-min1,*，LI Peng-xia2

1. Key Laboratory of the Three Gorges Reservoir Region s Eco-environments, Ministry of Education, College of Resources and
Environment, Southwest University, Chongqing 400716, China ；
2. Institute of Agro-food Science Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Received:2010-06-07 Revised:2011-01-24 Online:2011-03-25 Published:2011-03-03
Contact: LIU Ya-min E-mail:yaminliu0511@163.com

Abstract

Abstract: Volatile oils extracted from the fruits of Schisandra spenanthera Rehd. et Wils. and Schisandra chinensis (Turcz) Baill. with supercritical CO2 fluid were analyzed for their chemical composition by gas chromatography-mass spectrometry (GC-MS) based on area normalization. Results indicated that the major components in volatile oils were terpendids with relative contents of 62.97% and 73.05%. The major compounds in volatile oil extracted from Schisandra spenanthera β-himachalene (7.88%), 2,6-dimethyl-6-(4-methyl-3-pentenyl) bicyclo [3,1,1] hep-2-ene (6.44%), and δ-elemene (6.39%). The major compounds in volatile oil extracted from Schisandra chinensis were α-ylangene (19.09%), α-curcumene (16.03%) and β-himachalene (7.71%).

Key words: Schisandra spenanthera Rehd. et Wils., Schisandra chinensis (Turcz) Baill., volatile oil, composition analysis

CLC Number:

TS207.3
R282

LIU Ya-min1，LIU Yu-min1,*，LI Peng-xia2. Composition Analysis of Volatile Oils from Schisandra spenanthera Rehd. et Wils. and Schisandra chinensis (Turcz) Baill. by Supercritical CO2 Fluid Extraction and GC-MS[J]. FOOD SCIENCE, 2011, 32(6 ): 204-208.

[1]	HONG Housheng, ZHU Manli, LI Wei, GUO Huiming. Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace [J]. FOOD SCIENCE, 2019, 40(8): 63-72.
[2]	LIANG Xinwen, LI Qiangqiang, GAO Jinglin, WANG Kai, WU Liming. Polyphenic Constituents and Antioxidant and Anti-Inflammatory Activities of Stingless Bee Honey from Hainan [J]. FOOD SCIENCE, 2018, 39(8): 141-148.
[3]	KAN Mingming, YE Fayin, ZHAO Guohua. Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber [J]. FOOD SCIENCE, 2017, 38(5): 60-65.
[4]	GUO Gangjun, HU Xiaojing, MA Shangxuan, XU Rong, YAN Li, ZOU Jianyun. Extraction, Composition Analysis and Functional Properties of Protein Isolate from Hydraulic Expeller-Pressed Macadamia Nut Meal [J]. FOOD SCIENCE, 2017, 38(18): 266-271.
[5]	LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong. Polyphenol Composition of Blueberry Leaves [J]. FOOD SCIENCE, 2016, 37(6): 101-105.
[6]	ZHANG Tianju, WANG Fan, LI Chunyang, ZHOU Tao. Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves [J]. FOOD SCIENCE, 2016, 37(23): 95-99.
[7]	ZHANG Yang, XIE Bijun, SUN Zhida. Composition Analysis of Anthocyanidins in Blueberry Wine Lees, Blueberries and Blueberry Wine and Comparison of Antioxidant Activity of Anthocyanidins in Blueberries and Wine Lees [J]. FOOD SCIENCE, 2016, 37(2): 165-171.
[8]	XU Yuanfen, LIU Xinping, ZHANG Chi. Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS [J]. FOOD SCIENCE, 2016, 37(2): 87-91.
[9]	HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu. Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products [J]. FOOD SCIENCE, 2015, 36(21): 145-149.
[10]	GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei. Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth [J]. FOOD SCIENCE, 2015, 36(2): 1-6.
[11]	HUANG Fang, ZHOU Hong, YU Shan-shan. Optimization of Extraction of Volatile Oil from Allium macrostemon Bunge and Chemical Composition Analysis by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2014, 35(8): 80-84.
[12]	JIANG Qi-xing, WU Jia-rui, XU Yan-shun, TANG Feng-yu, WANG Li, ZHANG Huan, XIA Wen-shui. Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp (Aristichthys nobilis) [J]. FOOD SCIENCE, 2014, 35(5): 183-187.
[13]	SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong. Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage [J]. FOOD SCIENCE, 2014, 35(2): 266-270.
[14]	WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*. Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens [J]. FOOD SCIENCE, 2013, 34(7): 86-91.
[15]	YIN Ling，WANG Chang-lin*，WANG Ying-jie，XIANG Cheng-gang，CHEN Hua. Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin [J]. FOOD SCIENCE, 2013, 34(5): 26-30.

Composition Analysis of Volatile Oils from Schisandra spenanthera Rehd. et Wils. and Schisandra chinensis (Turcz) Baill. by Supercritical CO2 Fluid Extraction and GC-MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments