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Qualitative and Quantitative Analysis of Dibenzocyclooctadiene Lignans for the Fruits of Korean "Omija" (Schisandra chinensis)
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 Title & Authors
Qualitative and Quantitative Analysis of Dibenzocyclooctadiene Lignans for the Fruits of Korean "Omija" (Schisandra chinensis)
Kim, Heon Woong; Shin, Jae Hyeong; Lee, Min Ki; Jang, Ga Hee; Lee, Sung Hyeon; Jang, Hwan Hee; Jeong, Seok Tae; Kim, Jung Bong;
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 Abstract
Background : Dibenzocyclooctadiene lignans are secondary metabolites present abundantly in the fruits belonging to the genus Schisandra. According to previous studies, Schisandra lignans exhibit anti-inflammatory, anti-cancer and anti-diabetic properties, as well as an inhibitory effect on platelet aggregation. Therefore, establishing the Korean "Omija" (Schisandra chinensis) as a lignan-rich source, in addition to identifying and quantifying the lignans, is extremely valuable. Methods and Results : Dibenzocyclooctadiene lignans were analyzed with liquid chromatography using diode array detection/mass spectrometry, from methanol extracts subsequently identified by a constructed chemical library of 50 lignans. A total of 27 components of lignan including gomisin S were identified, of which schisandrin, gomisin A, gomisin N, deoxyschisandrin, -schisandrin, and schisandrin C were identified as the major components in the Korean Omija, Schisandra chinensis. These compounds were divided into two groups, S-biphenyl and R-biphenyl based on the configurations of the stereoisomers structures with contents of 661.7 and 1350.1mg per 100 g dry weight, respectively. The total lignan content averaged 2011.4mg per 100 g dry weight, of which schisandrin and gomisin N comprised the majority (771.8 and 420.5mg per 100 g dry weight respectively). Conclusions : Lignans which are present in high quantities in the ripe fruit of Schisandra chinensis are important functional compounds that play a major role in the prevention and treatment of human diseases.
 Keywords
Schisandra chinensis;Lignan;LC-MS;
 Language
Korean
 Cited by
1.
오미자 열매 부위별 이화학적 특성,이가순;이보희;성봉재;김선익;한승호;김관후;박샛별;김현호;최택용;

한국식품영양과학회지, 2016. vol.45. 6, pp.851-858 crossref(new window)
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