THE POSSIBILITY OF USING THE JUICE OF THE FRUIT OF SCHISANDRA CHINENSIS TO OBTAIN A SYRUP ADAPTOGENIC ACTIONS

Author(s):  Yu.A. Morozov, candidate of Sciences, associate Professor, North Ossetian State University after K.L. Khetagurov, Vladikavkaz, Russia, moroz52@yandex.ru

Issue:  Volume 41, №1

Rubric:  Pharmaceutical Sciences

Annotation:  This article is devoted to study the possibility of using the juice of Schizandra chinensis (Schisandra chinensis (Turcz.) Baill.) fruit to obtain a corrected dosage forms – medicinal syrup adaptogenic action. The article reflects the results of our own experimental research to establish quality indicators: humidity fresh fruit content of the juice and determination of quantitative content in the juice of the main group of biologically active substances of schisandra lignans in terms of schisandrin, γ-schisandrin and gomisin A (used standard samples of these substances). The juice obtained by pressing in a hydraulic press freshly harvested in late August early September on the territory of the Republic of North Ossetia-Alania, the fruit of Schizandra chinensis, with subsequent washing and drying of the remaining meal of seeds. Mois-ture content of fresh medicinal plant materials is determined using the hygrometer thermographic infra-red, the index for fresh fruits amounted to 63.62%. The number of solids in juice – 28.83% and juice con-tent in fresh fruits of schisandra of 89.39%. Quantitative determination of the amount of lignans in the juice was carried out spectrophotometrically at a wavelength (λ): 280 nm. The study revealed that the juice of the quantitative content of the amount of lignans in terms of schisandrin, γ-schisandrin and gomisin A 2.24±0.06%, 0.43±0.06%, и 0.61±0.06% respectively. The obtained experimental data allow to draw a conclusion on expediency of the further studies for the development of optimal composition and rational technology for production of syrup adaptogenic action on the basis of the juice of the fruit of Schisandra chinensis.

Keywords:  Schisandra chinensis, juice, the moisture content, lignans, spectrophotometry

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