四大药用菊花功能成分的比较研究

Comparison of the functional constituents in four kinds of medicinal Flos chrysanthemi

为了比较4种药用菊花的品质特征,采用比色法测定总黄酮含量,HPLC测定绿原酸含量,GC-MS分析挥发油的成分。结果表明,贡菊、滁菊、亳菊和杭菊中总黄酮的含量分别为5.608%、4.619%、4.372%和3.017%;绿原酸含量分别为0.345%、0.207%、0.337%和0.131%;挥发油总量分别为0.243%、0.524%、0.388%和0.212%;GC-MS分离鉴定出的化合物中贡菊有18种,滁菊有46种,亳菊有35种,杭菊有6种。可见贡菊的主要功能成分较其他3种菊花含量高,并且具有较好的香气品质,认为贡菊可能不仅更适合药用,同时适于作为饮料、功能和保健食品的原料。

In order to investigate the functional constituents in different kinds of medicinal Flos chrysanthemi , the constituents of total flavonoids were determined by spectrophotometry,the contents of chlorogenic acid was determined with HPLC method, and the essential oil was extracted by water-steam distillation and its constituents were analyzed quantitatively and qualitatively using GC-MS. As a result, the constituents of total flavonoids and chlorogenic acid in Gongju are more than that of the other three kinds of medicinal Flos chrysanthemi. And Chuju is observed with the highest contents of essential oil. The constituents of the essential oil were analyzed by GC-MS and 46 compounds were identified in Chuju,35 compounds in Boju, 18 compounds in Gongju and 6 compounds in Hangju, respectively. The contents of total flavonoid and chlorogenic acid in Gongju are more than that of the other three kinds of medicinal Flos chrysanthemi. And Gongju has good floral scents. It was suggested that Gongju could be applied as not only the materials of medicines ,but the materials of beverage, healthy and functional foods.