Anti-oxidant Effect and Quantitative Analysis of Lignans from Schisandra chinensis Fruit Extract According to Extraction Conditions

Schisandra chinensis (S. chinensis) contains several compounds that exhibit various physiological activities such as anti-oxidation and anti-inflammation. The major compounds of S. chinensis are lignans such as schisandrol A, schisandrol B, schisandrin A, gomisin N and schisandrin C. In this study, the contents of five lignans from S. chinensis was quantitatively analyzed by using high-performance liquid chromatography (HPLC) to find the optimal extraction method. Additionally, the analysis method was validated and a simultaneous analysis method was established. DPPH and ABTS scavenging assays were performed to evaluate the anti-oxidant effect of S. chinensis extracts and fractions. The results showed that the calibration curves of five lignans exhibited high linearity with a correlation coefficient (R²) of 0.9998. The optimal extraction method for S. chinensis was the reflux extraction method with 60% ethanol at 100℃ and the contents of five lignans were 1.73, 0.28, 0.85, 1.28 and 0.41%. The contents of five lignans in n-hexane fraction was 6.1 to 8.5 times compared with those in the extract prepared by optimal extraction method. The results of anti-oxidation of S. chinensis extracts and fractions showed that the anti-oxidant effect was increased dose-dependently depending on the contents of five lignans. Therefore, these results could be used as basic data for the standardization of anti-oxidant health functional foods, cosmetics and medicines including five lignans, which are the active compounds of S. chinensis.