四种食用菊花主要成分分析
|
摘要
采用滴定法、紫外分光光度法、高效液相色谱法对4种食用菊花SYJ1、SYJ2、SYJ3和SYJ4主要化学成分(氨基酸、可溶性糖、可溶性蛋白、总黄酮、抗坏血酸、绿原酸、槲皮素和黄芩苷)进行含量测定。采用水蒸气蒸馏法提取食用菊花中的挥发油,用气相色谱-质谱法对其挥发油化学成分进行鉴定,并用峰面积归一化法测其相对含量。结果表明:食用菊SYJ3中主要化学成分含量较高,其氨基酸、可溶性糖、可溶性蛋白、总黄酮、抗坏血酸、绿原酸、槲皮素和黄芩苷含量分别为15.69、65.03、39.72、156.97、69.95、1.96、3.13和17.62 mg·g~(-1)。4种食用菊花挥发油成分数量分别为37个、33个、25个和38个,最主要成分为α-蒎烯、1,8-桉叶油素、双环(2.2.2)癸烷-2-烯-5-酮、2,6,6-三甲基-双环(3.1.1)-庚-2-烯-4-醇-乙酯、β-榄香烯、(-)-β-石竹烯和α-荜澄茄烯。不同品种食用菊花主要化学成分含量及挥发油种类和含量差异显著(p<0.05)。
The main components(amino acid,soluble sugar,soluble protein,total flavonoids,ascorbic acid,chlorogenic acid,quercetin and baicalin)of four cultivars of edible chrysanthemum flowers(SYJ1,SYJ2,SYJ3 and SYJ4)were determined by titrimety,ultraviolet spectrophotometry and HPLC methods. The chemical compositions of volatile oil from edible chrysanthemum flowers were identified by GC-MS with steam distillation. Quantitative analyses carried out by peak area normalization method. The results showed that the main components of edible chrysanthemum flower SYJ3 were higher. The contents of amino acid,soluble sugar,soluble protein,total flavone,ascorbic acid,chlorogenic acid,quercetin and baicalin were 15.69,65.03,39.72,156.97,69.95,1.96,3.13 and 17.62 mg·g~(-1),respectively. And 37,33,25,38 compounds of essential oils were respectively identified from four cultivars of edible chrysanthemum flowers. It was found that the main volatile components were α-pinene,1,8-cineole,bicyclo(2.2.2)oct-2-en-5-one,bicyclo(3,1,1)hept-2-en-4-ol,2,6,6-trimethy-,acetate,β-elemene,(-)-β-caryophyllene and α-cubebene. The contents of main chemical components and volatile oils of different cultivars of edible chrysanthemum flowers were significantly different(p<0.05).
The main components(amino acid,soluble sugar,soluble protein,total flavonoids,ascorbic acid,chlorogenic acid,quercetin and baicalin)of four cultivars of edible chrysanthemum flowers(SYJ1,SYJ2,SYJ3 and SYJ4)were determined by titrimety,ultraviolet spectrophotometry and HPLC methods. The chemical compositions of volatile oil from edible chrysanthemum flowers were identified by GC-MS with steam distillation. Quantitative analyses carried out by peak area normalization method. The results showed that the main components of edible chrysanthemum flower SYJ3 were higher. The contents of amino acid,soluble sugar,soluble protein,total flavone,ascorbic acid,chlorogenic acid,quercetin and baicalin were 15.69,65.03,39.72,156.97,69.95,1.96,3.13 and 17.62 mg·g~(-1),respectively. And 37,33,25,38 compounds of essential oils were respectively identified from four cultivars of edible chrysanthemum flowers. It was found that the main volatile components were α-pinene,1,8-cineole,bicyclo(2.2.2)oct-2-en-5-one,bicyclo(3,1,1)hept-2-en-4-ol,2,6,6-trimethy-,acetate,β-elemene,(-)-β-caryophyllene and α-cubebene. The contents of main chemical components and volatile oils of different cultivars of edible chrysanthemum flowers were significantly different(p<0.05).
引文
[1]国家药典委员会.中华人民共和国药典:2015年版(一部)[M].中国:中国医药科技出版社,2015:310-311.
[2]谢占芳,张倩倩,朱凌佳,等.菊花化学成分及药理活性研究进展[J].河南大学学报:医学版,2015,34(4):290-300.
[3]Lin L Z,Harnly J M.Identification of the phenolic components of chrysanthemum flower(Chrysanthemum morifolium Ramat)[J].Food Chemistry,2010,120(1):319-326.
[4]李保利.超生波法从菊花中提取黄酮的方法研究[J].山东化工,2017(12):32-34.
[5]王庆兰,林慧彬,张素芹.不同菊花氨基酸含量的比较研究[J].中国中医药科技,2005(4):249.
[6]Rajic A,Akihisa T,Ukiya M,et al.Inhibition of trypsin and chymotrypsin by anti-inflammatory triterpenoids from compositae flowers[J].Planta Medica,2001,67(7):599-604.
[7]王珊.不同加工工艺对菊花提取物的抗氧化活性的影响[J].中南药学,2016(5):505-507.
[8]全文婕,史晓欣,熊润德,等.野菊花抗肿瘤活性部位筛选研究[J].中南医学科学杂志,2017(3):242-246.
[9]付为琳,孙桂菊.菊花的有效成分、功效、提取工艺及开发前景[J].食品工业科技,2008(3):296-299.
[10]王婷婷,王少康,黄桂玲,等.菊花主要活性成分含量及其抗氧化活性测定[J].食品科学,2013(15):95-99.
[11]Pan C,University B F,Architecture C O L.Advances and prospects in molecular breeding of day-neutral chrysanthemum[J].Molecular Plant Breeding,2010,8(2):350-358.
[12]唐焕伟,张兴,曲彦婷,等.食用菊的引种繁育及栽培技术[J].北方园艺,2008(5):164-166.
[13]陈军,刘延刚,张永涛,等.食用菊花的营养保健功能及盆栽技术[J].农业科技通讯,2015(1):186-188.
[14]李建国.食用菊花花瓣组织培养初探[J].安徽农业科学,2007,35(16):4831-4832.
[15]王桂珍.叶面喷施锌硒肥对食用菊品质的影响[D].南京:南京农业大学,2016:17-32.
[16]王凯能.食用菊品种的筛选评价[D].南京:南京农业大学,2015:1-9.
[17]郑超,王月秋.食品中水分的测定方法[J].科学技术创新,2016(22):8.
[18]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:198-261.
[19]沈维治,邹宇晓,刘凡,等.雪菊与市售菊花活性成分的比较研究[J].热带作物学报,2012(12):2284-2287.
[20]袁琦,赵辉,蒲晓辉,等.HPLC法同时测定菊花中绿原酸、黄芩苷和槲皮素的含量[J].沈阳药科大学学报,2014(2):112-115.
[21]贺曼曼.不同品种菊花成分分析及挥发油研究[D].合肥:安徽农业大学,2011.
[22]Woltering E J,Doorn W G V.Role of Ethylene in senescence of petals-morphological and taxonomical relationships[J].Journal of Experimental Botany,1988,39(208):1605-1616.
[23]徐慧颖,丁义峰,张国贞,等.不同菊花品种花瓣的食用价值分析[J].湖北农业科学,2011(3):530-532.
[24]葛颖华,钟晓明.维生素C和维生素E抗氧化机制及其应用的研究进展[J].吉林医学,2007,28(5):707-708.
[25]金潇潇,陈发棣,陈素梅,等.20个菊花品种花瓣的营养品质分析[J].浙江林学院学报,2010(1):22-29.
[26]刘利军,于艳,时维静,等.安徽省3种药用菊花总黄酮含量比较[J].安徽科技学院学报,2012(4):47-50.
[27]郭巧生,何先元,刘丽,等.药用白菊花4个栽培类型内在质量的比较研究[J].中国中药杂志,2002(12):21-23.
[28]梅娜,周文明,胡晓玉,等.花生粕营养成分分析[J].西北农业学报,2007(3):96-99.
[29]黄保民,刘杰.气质联用法对怀菊花及“大怀菊”挥发油化学成份的分析与比较[J].中医研究,1997(5):16-18.
[30]官艳丽,王燕军,石琳,等.杭白菊和杭黄菊挥发油的GC-MS分析[J].分析试验室,2007(6):77-80.
[31]王莹,杨秀伟.不同炮制品怀小白菊挥发油成分的GC-MS分析[J].中国中药杂志,2006(6):456-459.
[32]赵欧.不同产地菊花挥发油的GC/MS分析[J].湖北农业科学.2014(12):2898-2901.
[33]张菲菲,马永建,孙桂菊.菊花挥发油研究进展[J].食品研究与开发,2009(3):162-165.
[34]张婷婷,郭夏丽,黄学勇,等.辛夷挥发油GC-MS分析及其抗氧化、抗菌活性[J].食品科学,2016,37(10):144-150.
[2]谢占芳,张倩倩,朱凌佳,等.菊花化学成分及药理活性研究进展[J].河南大学学报:医学版,2015,34(4):290-300.
[3]Lin L Z,Harnly J M.Identification of the phenolic components of chrysanthemum flower(Chrysanthemum morifolium Ramat)[J].Food Chemistry,2010,120(1):319-326.
[4]李保利.超生波法从菊花中提取黄酮的方法研究[J].山东化工,2017(12):32-34.
[5]王庆兰,林慧彬,张素芹.不同菊花氨基酸含量的比较研究[J].中国中医药科技,2005(4):249.
[6]Rajic A,Akihisa T,Ukiya M,et al.Inhibition of trypsin and chymotrypsin by anti-inflammatory triterpenoids from compositae flowers[J].Planta Medica,2001,67(7):599-604.
[7]王珊.不同加工工艺对菊花提取物的抗氧化活性的影响[J].中南药学,2016(5):505-507.
[8]全文婕,史晓欣,熊润德,等.野菊花抗肿瘤活性部位筛选研究[J].中南医学科学杂志,2017(3):242-246.
[9]付为琳,孙桂菊.菊花的有效成分、功效、提取工艺及开发前景[J].食品工业科技,2008(3):296-299.
[10]王婷婷,王少康,黄桂玲,等.菊花主要活性成分含量及其抗氧化活性测定[J].食品科学,2013(15):95-99.
[11]Pan C,University B F,Architecture C O L.Advances and prospects in molecular breeding of day-neutral chrysanthemum[J].Molecular Plant Breeding,2010,8(2):350-358.
[12]唐焕伟,张兴,曲彦婷,等.食用菊的引种繁育及栽培技术[J].北方园艺,2008(5):164-166.
[13]陈军,刘延刚,张永涛,等.食用菊花的营养保健功能及盆栽技术[J].农业科技通讯,2015(1):186-188.
[14]李建国.食用菊花花瓣组织培养初探[J].安徽农业科学,2007,35(16):4831-4832.
[15]王桂珍.叶面喷施锌硒肥对食用菊品质的影响[D].南京:南京农业大学,2016:17-32.
[16]王凯能.食用菊品种的筛选评价[D].南京:南京农业大学,2015:1-9.
[17]郑超,王月秋.食品中水分的测定方法[J].科学技术创新,2016(22):8.
[18]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:198-261.
[19]沈维治,邹宇晓,刘凡,等.雪菊与市售菊花活性成分的比较研究[J].热带作物学报,2012(12):2284-2287.
[20]袁琦,赵辉,蒲晓辉,等.HPLC法同时测定菊花中绿原酸、黄芩苷和槲皮素的含量[J].沈阳药科大学学报,2014(2):112-115.
[21]贺曼曼.不同品种菊花成分分析及挥发油研究[D].合肥:安徽农业大学,2011.
[22]Woltering E J,Doorn W G V.Role of Ethylene in senescence of petals-morphological and taxonomical relationships[J].Journal of Experimental Botany,1988,39(208):1605-1616.
[23]徐慧颖,丁义峰,张国贞,等.不同菊花品种花瓣的食用价值分析[J].湖北农业科学,2011(3):530-532.
[24]葛颖华,钟晓明.维生素C和维生素E抗氧化机制及其应用的研究进展[J].吉林医学,2007,28(5):707-708.
[25]金潇潇,陈发棣,陈素梅,等.20个菊花品种花瓣的营养品质分析[J].浙江林学院学报,2010(1):22-29.
[26]刘利军,于艳,时维静,等.安徽省3种药用菊花总黄酮含量比较[J].安徽科技学院学报,2012(4):47-50.
[27]郭巧生,何先元,刘丽,等.药用白菊花4个栽培类型内在质量的比较研究[J].中国中药杂志,2002(12):21-23.
[28]梅娜,周文明,胡晓玉,等.花生粕营养成分分析[J].西北农业学报,2007(3):96-99.
[29]黄保民,刘杰.气质联用法对怀菊花及“大怀菊”挥发油化学成份的分析与比较[J].中医研究,1997(5):16-18.
[30]官艳丽,王燕军,石琳,等.杭白菊和杭黄菊挥发油的GC-MS分析[J].分析试验室,2007(6):77-80.
[31]王莹,杨秀伟.不同炮制品怀小白菊挥发油成分的GC-MS分析[J].中国中药杂志,2006(6):456-459.
[32]赵欧.不同产地菊花挥发油的GC/MS分析[J].湖北农业科学.2014(12):2898-2901.
[33]张菲菲,马永建,孙桂菊.菊花挥发油研究进展[J].食品研究与开发,2009(3):162-165.
[34]张婷婷,郭夏丽,黄学勇,等.辛夷挥发油GC-MS分析及其抗氧化、抗菌活性[J].食品科学,2016,37(10):144-150.