Separation and identification of the hypnotic active ingredients of Schisandra chinensis

Authors

ZHANG Ziyu, Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
XU Deping, Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

To screen the constituents with dormant activity in Schisandra chinensis and analyze the active ingredients. The content of dopamine (DA) in mouse cerebral cortex was detected by high performance liquid chromatography (HPLC), and the sleeping effect was observed by sleep method. The effects of S. chinensis on the hypnotic effect were studied by using macroporous resin column, MCI column and ODS column. Active ingredients with hypnotic effect were separated, and the compounds isolated from active ingredients were structurally identified by nuclear magnetic resonance (NMR). The elution fraction of MCI and the elution fraction of 95% ethanol in macroporous resin significantly increased the sleep rate and sleep time in mice. The compounds α-amino-β-hydroxyisobutyric acid, β-ethoxyaminopropionic acid were obtained from the water elution part, and Gomisin N were from 95% ethanol elution part. Amino acids and lignin in S. chinensis had the same good hypnotic effect.

Publication Date

3-28-2018

First Page

162

Last Page

165

DOI

10.13652/j.issn.1003-5788.2018.03.034

Recommended Citation

Ziyu, ZHANG and Deping, XU (2018) "Separation and identification of the hypnotic active ingredients of Schisandra chinensis," Food and Machinery: Vol. 34: Iss. 3, Article 34.
DOI: 10.13652/j.issn.1003-5788.2018.03.034
Available at: https://www.ifoodmm.cn/journal/vol34/iss3/34

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