成熟度对江西单叶蔓荆子质量的影响

目的:比较不同成熟度单叶蔓荆子中挥发性成分、总黄酮及蔓荆子黄素含量的差异。方法:采用气相色谱-质谱联用技术(GC-MS)分离鉴定蔓荆子中挥发性成分,利用峰面积归一化法计算各成分的相对质量分数,结合紫外分光光度法和HPLC分别测定蔓荆子中总黄酮和蔓荆子黄素的含量。结果:厚田黄果和黑果分别鉴定了35,36种化合物,二者相同成分有30种;都昌黄果和黑果分别鉴定了31,27种化合物,两者相同成分有23种。不同成熟度蔓荆子挥发油成分种类相似,但各成分的含量却存在很大差异。厚田黄果、厚田黑果、都昌黄果及都昌黑果中蔓荆子黄素质量分数分别为0.268%,0.209%,0.226%,0.242%,总黄酮质量分数依次为7.902%,3.540%,3.982%,2.617%。结论:不同样品中总黄酮含量存在很大差异,黄果与黑果中蔓荆子黄素的含量不存在显著性差异。成熟度对蔓荆子的品质影响很大。

Effect of Maturity on Quality of Viticis Fructus from Jiangxi

Objective: To compare difference in contents of volatile components,total flavonoids and vitexicarpin of Viticis Fructus with different maturity levels. Method: Gas chromatography-mass spectrometry (GC-MS) was used to separate and identify volatile components in Viticis Fructus.Area normalization method was applied to calculate relative mass fractions of all components.In addition,ultraviolet spectrophotometry and HPLC were combined to measure contents of total flavonoids and vitexicarpin. Result: Houtian's yellow fruits and black fruits showed 35 and 36 compounds respectively,including 30 identical compounds.Duchang's yellow fruits and black fruits showed 31 and 27 compounds respectively,including 23 identical compounds.Viticis Fructus with different maturity degrees contained similar types of volatile oil,but with a great difference in their contents.The mass fraction for vitexicarpin in Houtian's yellow fruits and black fruits,Duchang's yellow fruits and black fruits were 0.268%,0.209%,0.226%,0.242%,the mass fraction of total flavonoids were 7.902%,3.540%,3.982%,2.617%,respectively. Conclusion: Different samples show a great difference in the content of total flavonoids,but with no significant difference in vitexicarpin content between yellow fruits and black fruits,suggesting a big effect of maturity on quality of Viticis Fructus.This study provides a reference for rational harvesting and utilization of Viticis Fructus.