岩白菜中没食子酸的积累动态的研究

Accumulation dynamics of gallic acid in Bergenia purpurascens

目的建立用HPLC法检测岩白菜中没食子酸含量的方法,并探索岩白菜中没食子酸的积累动态。方法使用Agilent Hypersil ODS(4.6mm×250mm,5μm)色谱柱,以甲醇-0.1%磷酸水溶液为流动相,采用梯度洗脱技术,流速1.0ml·min-1,检测波长274nm,柱温30℃。结果比较了5个不同部位的没食子酸含量,其由高到低的顺序是:叶片>叶柄>茎叶结合部>根状茎>根系。测定了7个不同采收时期的幼叶、成熟叶和老叶的没食子酸含量,三者的积累高峰分别是4月29日、6月29日和夏秋季。结论叶片是合成和积累没食子酸的主要器官,夏季是采收岩白菜中没食子酸的最佳时期。

Objective To establish the HPLC method for the determination of gallic acid in Bergenia purpurascens（ Hook. f. et Thoms.） Engl. and explore the accumulation dynamics of gallic acid in B. purpurascens. Methods The Agilent Hypersil ODS column（ 4. 6mm × 250 mm,5μm） was used at 30 ℃ of column temperature. Gradient elution was applied with methanol-0. 1%phosphoric acid as flow phase. The flow rate was 1. 0 ml·min^-1 and the detection wavelength was 274 nm. Results The gallic acid contents among 5 parts of B. purpurascens were compared and the sequence from high to low was leaf blade〉 petiole 〉combination part of stem and petiole 〉rhizome〉 root system. The gallic acid contents of young leaves,mature leaves and old leaves at 7 harvest times were determined. The accumulation peaks of gallic acid in young leaves,mature leaves and old leaves were April 29,June 29 and Summer-Autumn,respectively. Conclusion Leaf was the main organ for the biosynthesis and accumulation of gallic acid in B. purpurascens. Summer was the favorite stage for harvesting gallic acid in B. purpurascens.