Composition Variation of Essential Oil from the Stems of Schisandra chinensis with Different Fruit Colours

摘要

The essential oil compositions from the dried stems of Schisandra chinensis with different fruit colours were analyzed and compared by applying multivariate statistical techniques to gas chromatography-mass spectrometry (GC/MS) data sets. As the results, a total of fifty-six compounds representing 91.0-94.4 % of the oil were identified. Of the total identified compounds, monoterpenes (27.6-39.6 %) and sesquiterpenes (22.2-33.6 %) were the main volatile compositions, followed by alcohols (19.6-23.1 %), ketones (4.2-8.0 %) and aldehydes (0.9-1.4 %). Hierarchical Cluster Analysis (HCA) and Principal Component Analysis (PCA) were used to successfully discriminate stem samples of S. chinensis with different fruit colours.