摘要
山银花与金银花同属忍冬科,两者的形态特征和药理作用相似。为研究贵州绥阳小关乡的山银花的功效成分以及不同花期、植株不同部位的功效成分的分布规律,本研究对同产地但花期不同的山银花及同花期植株的不同部位进行采集,采用超高效液相色谱串联四级杆飞行时间质谱(UPLC-QTOF-MS/MS)联用技术对山银花成分进行鉴定分析,40种化合物被最终鉴定。对小关山银花的花蕾期及盛花期的花、叶、枝的功效成分及其含量变化规律进行比较研究,揭示了小关山银花的主要功能性成分以及综合利用山银花活性成分的途径,探讨了一个生长周期内,山银花主要药用成分的积累与分布规律。本研究确定出山银花不同功效成分的适宜采收期和采摘部位,不管在花蕾期还是盛花期,小关山银花的花与叶都可以用于制药和相关功能性食品的开发。该研究为规范黔产山银花的栽培、采收及深加工提供理论依据。
Lonicera hypoglauca and Lonicera japonica belong to Lonicera, their morphological characteristics and pharmacological effects are similar. In order to investigate the functional components of the Lonicera hypoglauca grown in Xiaoguan Suiyang, Guizhou province and the distribution patterns of functional components in different flowering stages and different parts of the plant, representative samples were collected from the same origin but different parts of Lonicera hypoglauca and at different flowering stages in this study. Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry was used to analyse the composition of these samples from Lonicera hypoglauca. Forty compounds were identified. Comparisons were made on the composition of functional components and changes in their amounts for the samples collected from the flowers, leaves and branches of Lonicera hypoglauca between budding stage and full blooming stage. These studies not only demonstrated the main functional components of Lonicera hypoglauca and associate technical methods and approaches for examining and utilizing these active components, but also revealed the accumulation and distribution patterns of main medicinal components throughout a growth cycle of the plant. It was found that the different functional components of Lonicera hypoglauca have their own suitable timing and location for collection, and the flowers and leaves of the plant, irrespective of budding or full blooming stage, could be used for the development of pharmaceutical products and functional foods. This research also provides theoretical foundations in standardizing the cultivation, harvesting and deep processing of Lonicera hypoglauca.
作者
贾强
江津津
张越华
白杨
王英
张挺
黎扬庆
黄世希
薛志平
高求忠
JIA Qiang;JIANG Jin-jin;ZHANG Yue-hua;BAI Yang;WANG Ying;ZHANG Ting;LI Yang-qing;HUANG Shi-xi;XUE Zhi-ping;GAO Qiu-zhong(School of Food,Guangzhou City Polytechnic,Guangzhou 510404,China;School of life science,Sun Yat-sen University,Guangzhou 510275,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第7期105-111,55,共8页
Modern Food Science and Technology
基金
广东大学生科技创新培育项目(Pdjh2017b0705Z17037012)
国家科技部项目"贵州省特色生物资源开发利用及成果转化公共技术服务平台"(13c26245205361)