Analysis of Lignans in Acanthopanax sessiliflorus Fruits and Their Fermented Wine by HPLC

Analysis of Lignans in Acanthopanax sessiliflorus Fruits and Their Fermented Wine by HPLC

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 $H_2O$ and acetonitrile as a mobile phase within 20 min. The analysis was successfully carried out within 20 min. The contents of eleutherosides Band E as main active principles of Acanthopanax species were measured in A. sessiliflorus fruits (1.15 and $8.49\;{\mu}g/mg$, respectively), their fermented wine (0.45 and $1.33\;{\mu}g/mg$, respectively) and wine residues (no detection).