紫苏中酚酸类成分研究进展

Review on Research of Phenolic Acids in Perilla frutescens

紫苏水溶性成分主要是酚酸类成分,紫苏叶中主要含有迷迭香酸和咖啡酸及其酯类衍生物,紫苏果中则为迷迭香酸和咖啡酸的苷类衍生物,迷迭香酸是其中最主要的成分。含量研究文献中也以迷迭香酸研究最多,各部位的含量叶大于果实和茎,根含量最低,影响含量的因素中包括种质、产地和采收时间,但大多研究包括了种质和产地的不同,难以衡量主要的影响因素。紫苏中酚酸具有抗炎、抗菌、抗过敏、抗氧化、抗肿瘤、抗抑郁、保肝、降血糖和降血脂等药理作用。

The water soluble component of Perilla frutescens is mainly phenolic acids. Rosmarinic acid, caffeic acid and their ester derivatives chiefly exist in leaves. Rosmarinic acid, caffeic acid and its glycoside derivatives exist in fruits. Among them rosmarinic acid is the most researched compound. The content of rosmarinic acid in perilla leaves is higher than that in other parts of the plant, such as stems and fruits. And there is lowest content in roots. Factors affecting the content include the germplasm, place origin and collecting time. Many papers involved germplasm and place origin with no major fac- tors being elucidated. The phenolic acids in perilla have wide pharmacological activities including anti-inflammatory, antibacte- rial, anti-allergic, antioxidant, anti-tumor, anti-depression, protecting liver, hypoglycemic and hypolipidemic effects.