Analysis of Lignans in Acanthopanax sessiliflorus Fruits andTheir Fermented Wine by HPLC

Abstract

High performance liquid chromatography (HPLC) was used for the determination of lignans, eleutherosides B and E, in Acanthopanax sessiliflorus fruits and their fermented wine. The lignans were quantified by a reversed-phase system using a gradient of H2O and acetonitrile as a mobile phase within 20 min. The analysis was successfully carried out within 20 min. The contents of eleutherosides B and E as main active principles of Acanthopanax species were measured in A. sessiliflorus fruits (1.15 and 8.49 ㎍/㎎, respectively), their fermented wine (0.45 and 1.33 ㎍/㎎, respectively) and wine residues (no detection